Pressure Cooker Vegetable Beef & Rice Soup – Recipe

Pressure Cooker Beef Veggie Rice Soup

 

Ingredients :
  • 1lb. lean organic, grass fed ground beef
  • 1 tablespoon olive oil
  • 1 large organic sweet onion, diced
  • 1 rib organic celery heart, chopped
  • 3 cloves organic garlic, finely chopped or pressed
  • 2 14-ounce cans organic chicken or beef broth
  • 1 14-ounce can organic crushed tomatoes
  • 1 12-ounce bottle Original or Spicy Hot V8 juice
  • 1/2 cup long grain parboiled white rice
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 large organic potato, peeled and diced into 1-inch pieces
  • 2 organic carrots, peeled then sliced into thin coins
  • 1/2 cup frozen organic peas, thawed
  • Kosher salt and Fresh cracked pepper
Directions:
  1. Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels.
  2. Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
  3. Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release.
  4. Stir in peas and season with salt and pepper to taste.
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