Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp'S

• 1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
• 1 medium onion, diced
• 1 cup carrot, sliced
• 2 celery ribs, sliced
• 1 medium potato, cubed into 1/2-inch pieces
• 6 teaspoons beef base
• 8 cups water
• 1 (6 ounce) can tomato paste
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes
• salt and pepper, to taste

1. In 5 or 6 quart pressure cooker brown beef on all sides in oil.
2. Stir in all ingredients EXCEPT tomatoes.
3. Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
4. Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
5. Remove from heat and let pressure release conventionally.
6. Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
7. I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

boneless beef chuck, onion, carrot, celery, potato, beef base, water, tomato paste, olive oil, tomatoes, salt

Taken from www.food.com/recipe/vegetable-beef-soup-pressure-cooker-recipe-bill-knapps-354772 (may not work)