PRESSURE COOKER VEGETABLE BEEF SOUP RECIPES
PRESSURE-COOKER MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT
My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.
Nutrition Facts : Calories 172 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 1 starch
PRESSURE COOKER BEEF CHILI | ALLRECIPES
When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!
Provided by Chef John
Categories Chili Without Beans
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
- Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
- Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
Nutrition Facts : Calories 358.4 calories, CarbohydrateContent 8.7 g, CholesterolContent 86 mg, FatContent 25.3 g, FiberContent 2.3 g, ProteinContent 23.9 g, SaturatedFatContent 8.7 g, SodiumContent 278.6 mg, SugarContent 1.8 g
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