Best 4 Vegetable Beef Soup Pressure Cooker Recipe Bill Knapps Recipes

Pressure cookers are versatile kitchen appliances that can quickly and easily whip up delicious and nutritious meals. They have been gaining popularity in recent years due to their ability to save time and energy while still delivering flavorful dishes. When it comes to a classic comfort food like vegetable beef soup, the pressure cooker takes it to a whole new level. With just a few simple steps and readily available ingredients, you can have a hearty and lip-smacking bowl of vegetable beef soup in a fraction of the time it would take using traditional cooking methods. So, let's dive into the delightful world of pressure cooker vegetable beef soup and explore how to make this timeless recipe a culinary masterpiece.

Here are our top 4 tried and tested recipes!

INSTANT POT® BEEF AND VEGETABLE SOUP

Instant Pot® Beef and Vegetable Soup image

My two-year-old ate her whole bowl - all the turnips and beef!

Provided by Carla nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into cubes, or to taste
5 large carrots, chopped
1 large yellow onion, chopped
2 stalks celery, chopped
6 cups water
3 large turnips, peeled and diced
1 pound fresh green beans, trimmed and sliced
2 tablespoons tomato paste
2 tablespoons salt, or more to taste
2 tablespoons garlic powder, or more to taste
1 tablespoon onion powder, or more to taste
1 tablespoon celery seed
2 bay leaves
ground black pepper to taste

Steps:

Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g

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.

BILL KNAPP'S MICHIGAN BEAN SOUP

Bill Knapp's Michigan Bean Soup image

Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.

Provided by Molly53

Categories Beans

Time 11h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dried navy beans
2 quarts cold water
1/2 lb lean ham, diced
1 teaspoon garlic
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, shredded
salt and pepper

Steps:

Wash and sort the beans and soak overnight in cold water to cover.
Next morning drain beans.
Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
Bring to a boil, cover and simmer 3 hours or until beans are tender.
While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
Drain and add to the beans and ham and continue cooking for 45 minutes more.
Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
Add salt and freshly ground black pepper to taste.
Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

PRESSURE COOKER VEGETABLE BEEF SOUP

Pressure cooker Vegetable Beef Soup image

I couldn't live without my pressure cooker. Now my recently married daughter has come to appreciate the wonders that can be done with a pressure cooker--especially for busy career women! It should be the number one gift on a bridal registry!

Provided by Jan Mullikin @jmulliki

Categories Beef Soups

Number Of Ingredients 9

Ingredients

2 1/2 package(s) chuck steaks or round steaks
1 - bag mixed vegetables for soup
3 - diced potatoes (if not in the mixed vegetables)
1-2 - stalks celery, diced
1 - big onion, diced
1 can(s) (big) of vegetable juice (could use V-8 if necessary)
4-5 - cubes of beef bouillion
1 - bunch of spaghetti, broken into 4ths
- salt, pepper to taste

Steps:

Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
Open pressure cooker when cooled, take a knife and wrap it in a wet paper towel. Take the wet towel/knife and wipe around the inside of the pressure cooker to remove the brown beef residue.
Open frozen vegetables and dump into the pressure cooker with the diced onions, celery and potatoes. (Some vegetable mixes have onion, celery and potatoes in them, but I like to add more!)
Pressure cook another 7 minutes. While it is cooking, boil spaghetti. Drain and after you open the pressure cooker, add the spaghetti. Pour in tomato juice. (I've used V-8 juice if I was out of tomato juice and I've used canned diced tomatoes, as well.) Salt & pepper to taste and serve. Best if served with friend cornbread patties or baked cornbread (not the sweet kind!)
This soup freezes beautifully. I freeze it in quart freezer bags and my husband can pull one out on any given day and have instant lunch!

Tips:

Use high-quality beef broth. A good broth will make all the difference in the flavor of your soup. Look for a broth that is made with real beef bones and vegetables, and avoid broths that are made with artificial flavors or colors.
Brown the beef before adding it to the soup. Browning the beef will add flavor and depth to the soup. It will also help to prevent the beef from becoming tough.
Add a variety of vegetables to the soup. The more vegetables you add, the more flavorful and nutritious the soup will be. Some good choices for vegetables include carrots, celery, onions, potatoes, and green beans.
Season the soup to taste. Add salt, pepper, and other spices to taste. You may also want to add a bay leaf or two for extra flavor.
Cook the soup on high pressure for 20 minutes. This will ensure that the beef is cooked through and the vegetables are tender.
Let the soup cool naturally before serving. This will allow the flavors to meld and develop.

Conclusion:

Vegetable beef soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. By following these tips, you can make a delicious and flavorful vegetable beef soup that your family and friends will love.