Name: Pressure-Cooker Olive and Beef Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 tablespoons olive oil, divided -; 1 boneless beef chuck roast (3 pounds), halved -; 3 cups beef broth -; 3/4 cup beer or beef broth -; 2 bay leaves -; 2 garlic cloves, minced -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 can (8-3/4 ounces) whole kernel corn, drained -; 1 can (8-1/2 ounces) peas, drained -; 1 can (8-1/4 ounces) sliced carrots, drained -; 1 cup pimiento-stuffed olives, sliced -; 2 tablespoons paprika -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Olive and Beef Soup

1. 2 tablespoons olive oil, divided -

2. 1 boneless beef chuck roast (3 pounds), halved -

3. 3 cups beef broth -

4. 3/4 cup beer or beef broth -

5. 2 bay leaves -

6. 2 garlic cloves, minced -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 1 can (14-1/2 ounces) diced tomatoes, undrained -

10. 1 can (8-3/4 ounces) whole kernel corn, drained -

11. 1 can (8-1/2 ounces) peas, drained -

12. 1 can (8-1/4 ounces) sliced carrots, drained -

13. 1 cup pimiento-stuffed olives, sliced -

14. 2 tablespoons paprika -

How to cook deliciously - Pressure-Cooker Olive and Beef Soup

1. Stage

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker.

2. Stage

Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes.

3. Stage

Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker. Select saute setting; adjust for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove bay leaves.