Save on Pinterest

Pressure-Cooker Olive and Beef Soup

I had never had olives in soup until I was in Lithuania, where I had a fabulous soup. This is my take on that soup. If you like it with a little more spice, add a diced jalapeno during the initial saute. Yummy! —Sherri Jerzyk, Somerville, Texas
  • Total Time
    Prep: 20 min. Cook: 1 hour 20 min. + releasing
  • Makes
    11 servings (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 1 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. Remove roast; shred with 2 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; add 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.

Recommended Video

Reviews

Click stars to rate