Name: Pressure-Cooker Mexican Beef Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 pound beef stew meat (1-1/4-inch pieces) -; 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes -; 2 cups frozen corn (about 10 ounces), thawed -; 2 medium carrots, cut into 1/2-inch slices -; 1 medium onion, chopped -; 2 garlic cloves, minced -; 1-1/2 teaspoons dried oregano -; 1 teaspoon ground cumin -; 1/2 teaspoon salt -; 1/4 teaspoon crushed red pepper flakes -; 2 cups beef stock -; 1 can (10 ounces) diced tomatoes and green chiles -; Optional: Sour cream and tortilla chips -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Mexican Beef Soup

1. 1 pound beef stew meat (1-1/4-inch pieces) -

2. 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes -

3. 2 cups frozen corn (about 10 ounces), thawed -

4. 2 medium carrots, cut into 1/2-inch slices -

5. 1 medium onion, chopped -

6. 2 garlic cloves, minced -

7. 1-1/2 teaspoons dried oregano -

8. 1 teaspoon ground cumin -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon crushed red pepper flakes -

11. 2 cups beef stock -

12. 1 can (10 ounces) diced tomatoes and green chiles -

13. Optional: Sour cream and tortilla chips -

How to cook deliciously - Pressure-Cooker Mexican Beef Soup

1. Stage

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.

2. Stage

If desired, serve with sour cream and chips.