Pressure Cooker Vegetable Beef Soup
Ingredients
1 tablespoon coconut oil (or your favorite cooking
oil)
2 pounds beef stew meat, cubed
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer (an Amber type beer
works well)
4 cups beef broth
1 1/2 tablespoons Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon marjoram
1/2 teaspoon paprika
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon Freshly ground black pepper
2 carrots, roughly diced
2 parsnips, roughly diced
1 small turnip, roughly diced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish
Additionally you can add more vegetables as desired, such as sweet
potato, zucchini, corn, or green beans. I usually use all the
aforementioned.
Instructions
The following instructions are written for the Instant Pot 8 Qt.
pressure cooker.
If using a 6Qt. Instant pot, ensure that the inner pot is not over
filled. For other brands
and models of pressure cookers, read the manufacturer’s instruction
manual for your model to learn how to best set your brand and model of
Pressure Cooker.
Press the "Saute" button on the pressure cooker. When the
display says Hot, pour 1 Tablespoon of the oil of your choice
into the pot. Place a single layer of beef chunks in the pot and
brown on both sides. Then remove the browned chunks and brown
the rest. When done browning, remove all the beef from the
pot.
Place the onions and garlic in the pot, and saute until
translucent. Then pour in the beer, beef broth, Worcestershire
sauce, tomato paste, sugar, marjoram, paprika, salt, pepper, and the
browned beef to the inner pot. Give the pot a good stir.
Do not add the vegetables at this time or they will be way over
cooked.
Place the lid on the pressure
cooker, put the pressure control lever on "Sealed".
Press the "Meat/Stew" button, check that "High Pressure" is
selected, and set the timer to 90 minutes. Due to the
large volume of this recipe, it will take 10 minutes or so to
come up to pressure. When estimating time, be sure to
add this to the 90 minute cook time.
When finished, press the "Keep
Warm/Cancel" button and do a natural pressure release for 10
minutes. Then do a quick pressure release to release the
remaining pressure.
When the meat is done, add all the rough diced vegetables to the
pot. Place the lid on the
pressure cooker, put the pressure control lever on
"Sealed". Press the "Meat/Stew" button, check that
"High Pressure" is selected, and set the timer to 20
minutes. When finished, press the "Keep
Warm/Cancel" button and do a natural
pressure release for 10 minutes.
Then do a quick pressure release to
release the remaining pressure.
If the soup needs thickening, remove a cup
of the broth and stir in the flour.
Add the four mixture back into the pot and
stir. Simmer for an additional 10
minutes.