Pressure-Cooker Olive and Beef Soup


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  • Total Time

    Prep: 20 min. Cook: 1 hour 20 min. + releasing

  • Makes

    2-3/4 quarts

  • 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
  • Directions

  • 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 one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker.
  • Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 80 minutes.
  • Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. Remove roast; shred with two 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.
  • Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
  • Nutrition Facts

    1 cup: 303 calories, 17g fat (5g saturated fat), 80mg cholesterol, 880mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 26g protein.
    Source: Read Full Article