Best 2 Pressure Cooker Olive And Beef Soup Recipes

For those chilly evenings when comfort food is craved, a hearty and flavorful pressure cooker olive and beef soup hits the spot. This mouthwatering soup is packed with tender beef, succulent olives, and a medley of vegetables, all simmered in a rich and savory broth that's sure to warm your soul. With its ease of preparation and ability to deliver maximum flavor in minimal time, this pressure cooker soup recipe is a lifesaver for busy weeknights or lazy weekends.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE-COOKER OLIVE AND BEEF SOUP

Pressure-Cooker Olive and Beef Soup image

I had never had olives in soup until I was in Lithuania, where I had a fabulous soup. This is my take on that soup. If you like it with a little more spice, add a diced jalapeno during the initial saute. Yummy! —Sherri Jerzyk, Somerville, Texas

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 boneless beef chuck roast (3 pounds), halved
3 cups beef broth
3/4 cup beer or beef broth
2 bay leaves
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8-1/4 ounces) sliced carrots, drained
1 cup pimiento-stuffed olives, sliced
2 tablespoons paprika

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. , Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker. Select saute setting; adjust for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add if necessary.

Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 880mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's image

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

Provided by Uncle 12

Categories Vegetable

Time 55m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

Steps:

In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

Tips:

Choose high-quality ingredients for the best flavor. Look for fresh vegetables, tender beef, and flavorful olives.
Brown the beef before adding it to the soup. This will help to develop its flavor and prevent it from becoming tough.
Use a variety of vegetables in your soup. This will add color, flavor, and nutrients.
Add the olives and lemon juice at the end of cooking. This will help to preserve their flavor and prevent them from becoming bitter.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Pressure cooker olive and beef soup is a hearty, flavorful, and easy-to-make soup that is perfect for a quick and easy meal. By following the tips above, you can make a delicious soup that your family and friends will love. So next time you're looking for a quick and easy meal, give this pressure cooker olive and beef soup a try.