Pressure Cooker Vegetable Beef and Rice Soup
This Pressure Cooker Vegetable Beef and Rice Soup is a delicious, hearty meal that comes together quickly and is on the table in a flash.
Marci, a Pressure Cooking Today reader, asked me to help her convert a stove top Vegetable Beef and Rice Soup to a pressure cooker recipe. The recipe looked like one my family would like too, so I went to the store and bought the ingredients I needed the next day.
In addition to changing it into a pressure cooker recipe, I also made a couple of other changes. I added garlic, chopped onion, and used Spicy Hot V8 juice to spice the soup up just a little bit.
Making Vegetable Beef and Rice Soup in an Instant Pot
When I’m adding frozen vegetables to a recipe, I like to thaw them first. To quickly thaw frozen vegetables, all you have to do is put them in a colander, run cold water over them and let them sit until it’s time to use them in your recipe.
I didn’t remember until we were eating the soup that I forgot to add the peas. It was great without them, but the green would have added a little more color and nutrition, so you should definitely add them when you make it.
Pressure Cooker Vegetable Beef and Rice Soup
Ingredients
- 1lb. lean ground beef
- 1 tablespoon oil
- 1 large onion, diced
- 1 rib celery, chopped
- 3 cloves garlic, finely chopped or pressed
- 2 14-ounce cans beef broth
- 1 14-ounce can crushed tomatoes
- 1 12-ounce bottle Original or Spicy Hot V8 juice
- 1/2 cup long grain white rice
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 large potato, peeled and diced into 1-inch pieces
- 2 carrots, peeled then sliced into thin coins
- 1/2 cup frozen peas, thawed
- salt and pepper
Instructions
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.
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.
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.
Stir in peas and season with salt and pepper to taste.
Notes
adapted from Iowa Girl Eats
Is the rice supposed to be cooked before you add it to the pressure cooker?
Hi Katelin – no the rice will cook while you’re cooking the soup.
Perfect stick to your ribs kind of soup for a cold Michigan winter night. I left out the garbanzo beans and peas, but add red frozen green beans and corn. Can’t wait for the leftovers tomorrow for lunch. Thank you!
Made this for my under-the-weather hubby. Two thumbs up! Only change I made was I used farro instead of rice. Also did half ground beef and half ground turkey. I tried doubling it but it was too full. Fortunately I have an extra inner pot and poured half into it. So it was two separate batches.