Tuesday, February 24, 2015
Vegetable Soup in Electric Pressure Cooker
When we have a steer processed, we try to use all of the cuts of meat. One of the options they offer is soup bones, which we gladly take.
They are considered a "lesser" cut of meat, but in the Pressure Cooker with some added vegetables they make a great budget friendly, family meal.
I use two soup bones (two packages)
I place them in the Pressure Cooker with some onions, celery, and 2 cups water. ( I used dehydrated onions and celery)
Pressure Cook on high for 25 minutes. Let sit for 10 minutes then release the remaining pressure. (vent)
You could probably cook the meat for less time, but I like to cook it a little longer.
I remove the bones from pressure cooker, and remove the meat from the bone. (after 25 minutes, it pretty much falls off of the bone) Add the cut up meat back to the pressure cooker.
Add vegetables. (you can add whatever vegetables you like or have on hand)
These are the veggies, I typically add.
Potatoes (washed, peeled, cubed) OR Dehydrated Potato Slices
Green Beans-fresh, canned or frozen
Corn- frozen, canned
Carrots-fresh, dehydrated or frozen
1 quart of stewed tomatoes-home canned
I then fill the pressure canner up to the fill line with beef broth. (do not overfill)
Pressure Cook on low for 10 minutes.
Let the pressure go down for about 10 minutes and then vent to release the remaining pressure.
Not much of a "formal" recipe, I know. I change it up a little bit, each time I make it.
The pressure cooker does a great job taking a cheaper cut of meat and making it more palatable.
Served with French Bread, this meal is one of the girls favorites.
(Remember to follow the directions that come with your Pressure Cooker)