Old-Fashioned Beef and Vegetable Soup Pressure Cooker Recipe

Recipe Category: Casserole


Old-Fashioned Beef And Vegetable Soup Pressure Cooker Recipe


Serves: 8

Pressure Level: HIGH

Release: NATURAL

Time: 15 minutes

  • 1 pound boneless beef short ribs, trimmed and cut into ½-inch pieces
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 8 ounces cremini mushrooms, trimmed and sliced ½ inch thick
  • 1 onion, chopped fine
  • 2 tablespoons tomato paste
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup dry red wine
  • 6 cups beef broth
  • 1 pound red potatoes, cut into ¾-inch pieces
  • 3 carrots, peeled and cut into ½-inch pieces
  • 2 celery ribs, cut into ½-inch pieces
  • 2 bay leaves
  • 2 tablespoons minced fresh parsley


  1. Pat beef dry with paper towels and season with salt and pepper
  2. Heat 2 teaspoons oil in pressure-cooker pot over medium-high heat until just smoking
  3. Brown half of meat on all sides, about 5 minutes; transfer to bowl
  4. Repeat with 2 teaspoons oil and remaining beef
  5. Heat remaining 2 teaspoons oil in now-empty pot over medium heat until shimmerinAdd mushrooms and onion and cook until softened, about 5 minutestir in tomato paste, thyme, and garlic and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minutStir in broth, potatoes, carrots, celery, bay leaves, and beef with any accumulated juices


  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure


  1. Remove pot from heat and allow pressure to release naturally for 15 minutes
  2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Remove bay leaves
  5. Using large spoon, skim excess fat from surface of soup
  6. Stir in parsley, season with salt and pepper to taste, and serve


  1. Old-Fashioned Beef and Barley Soup
  2. Omit potatoes
  3. After removing bay leaves in step 5, stir in ½ cup pearl barley and simmer until tender, about 15 minutes, then continue as directed

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