Pressure Cooker Vegetable Beef Soup

beef stew meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey reduces fat while maintaining protein.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and sodium.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes add nutrients and flavor.

potatoes

🥗Healthier: cauliflower

💰Cheaper: canned potatoes

Cauliflower lowers carbs and adds fiber.

Add 1 pound of ground beef and 1 pound of cut up stew beef to the pressure cooker set on the 'Sear' function and let it brown.

Add salt and pepper to the beef while it is browning.

Once the beef is browned but not completely cooked through, add 1 medium chopped onion and 1 tablespoon of garlic.

Stir and let the onions and garlic cook just enough to warm them, being careful not to burn the garlic.

Add 2 cans of diced fire roasted tomatoes (14.5 ounces each) to the pot.

Add frozen corn and chopped fresh baby carrots to the pot.

Add more salt and pepper to season the vegetables.

Add a 40.6-ounce bottle of V8 juice to the mixture.

Stir everything together and ensure the pressure cooker is still on the 'Sear' function to keep the contents warm.

Put the lid on the pressure cooker, turn off the 'Sear' function, and set it to 'Pressure Cook' for 15 minutes.

Wait for the pressure cooker to come up to pressure, which may take longer due to the frozen vegetables.

Once the timer counts down to zero, carefully open the pressure cooker to check the soup.

Taste the soup and check the tenderness of the beef, which should be very tender and break apart easily.

If desired, substitute V8 juice with tomato sauce or add different types of peppers for additional flavor.

Cooking Techniques

Equipment Needed

Spice Level: