Hearty Pressure Cooker Soup

• 2 lb. chuck, cut in 1-inch chunks
• 1/3 c. all-purpose flour
• 3 Tbsp. butter or margarine
• 3 large carrots, cut in chunks
• 3 celery stalks, cut in chunks
• 2 medium onions, sliced
• 2 large potatoes, cut in chunks
• 2 (12 oz.) cans cocktail vegetable juice
• 1 Tbsp. salt
• 1/2 tsp. seasoned pepper

1. On waxed paper, coat meat with flour.
2. In heated 4-quart pressure cooker, without rack, in hot butter or margarine, brown meat well. Add carrots, celery, onions, potatoes, cocktail vegetable juice and 2 cups hot water or enough to make cooker 2/3 full. Add salt and seasoned pepper. Bring pressure up on cooker. Cook 15 minutes. Remove from heat and reduce pressure quickly before uncovering.
3. Makes about 11 cups or 8 servings.

chuck, allpurpose, butter, carrots, celery stalks, onions, potatoes, vegetable juice, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785835 (may not work)