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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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THE meal of my childhood.... Easy pressure-cooker soup/stew that is delicious for the whole family. Ingredients:
1 1/2 lbs stewing beef |
1 (18 ounce) can stewed tomatoes |
1 (16 ounce) bag california-blend frozen vegetables |
2 russet potatoes, washed, peeled, cut into one inch cubes |
1/3 cup macaroni |
tabasco sauce, to taste |
water, to cover meat |
2 tablespoons extra virgin olive oil |
salt, to taste |
pepper, to taste |
Directions:
1. Season beef with salt and pepper.
2. In a pressure cooker, brown stew beef in olive oil for about 5 minutes or until all sides of beef are browned (high heat).
3. Cover beef with enough water to be submerged- but not too full.
4. Place lid on pressure cooker and cook for 20 minutes on high heat. ~The bobber/steam release should go wild!
5. Lower heat and give pressure cooker a swirl- to release any pieces that may be stuck to the bottom and cook for an additional 30 minutes on medium-low heat.
6. Take cooker off of flame and let cool (follow your cooker's instructions- mine says to place under running water until bobber recedes.).
7. Open lid and stir with wooden spoon.
8. Add frozen veggies, tomatoes, potatoes to pot. Re-cover and cook on medium heat for 25 minutes.
9. Cool off cooker- again- open lid and add handful of macaroni. At this point, you may either replace lid and cook for additional 5 minutes, or keep lid off and cook pasta to al-dente. You choose.
10. Season with more salt and pepper and add tabasco to liking.
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