Instant Pot Vegetable Beef Soup
from Janet's Appalachian Kitchen
2 pints fresh canned tomatoes or 4 C. crushed tomatoes
14 oz. beef broth
2, 12 oz. pkgs. frozen vegetable soup mix
3 C. chopped cabbage
1 small onion, chopped
1 1/2 C. cooked butter beans or any other veggie you like
1 lb. chuck tender steak, cut into bite size cubes
4 T. butter
salt and pepper to taste
Place all ingredients in your electric pressure cooker, minus the salt and pepper. Seal the lid and set the pressure knob to sealing. Press the soup button, it should be set for 30 minutes cooking time. Once the pot beeps that it is done, let it naturally release for 10 minutes then turn the pressure knob to venting to finish releasing the pressure before removing the lid. Season with salt and pepper to taste before serving.
2 pints fresh canned tomatoes or 4 C. crushed tomatoes
14 oz. beef broth
2, 12 oz. pkgs. frozen vegetable soup mix
3 C. chopped cabbage
1 small onion, chopped
1 1/2 C. cooked butter beans or any other veggie you like
1 lb. chuck tender steak, cut into bite size cubes
4 T. butter
salt and pepper to taste
Place all ingredients in your electric pressure cooker, minus the salt and pepper. Seal the lid and set the pressure knob to sealing. Press the soup button, it should be set for 30 minutes cooking time. Once the pot beeps that it is done, let it naturally release for 10 minutes then turn the pressure knob to venting to finish releasing the pressure before removing the lid. Season with salt and pepper to taste before serving.
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