Soup From Beef Bones in Pressure Cookers

Pressure Cooker Vegetable Beef Soup

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I don't know why, but soup makes me sit down dorsum and reflect.

We throw around "Comfort Food" a lot, for many different dishes. Everyone has their favorites. Just in that location's just something about a bowl of soup. Soup comforts at a deeper, more fundamental level. It's the culinary equivalent of being tucked under a blanket on a bitterly common cold morning. And then, when my friends at Certified Angus Beef asked me to do a condolement nutrient recipe, vegetable beef soup was the kickoff thing I thought of.

Now, I'll admit up front: this recipe is an odd mix of "do it from scratch" and "convenience". Who says I have to be consistent? Trust me, I have my reasons.

The key to this recipe is making beef broth from scratch. Yes, beef broth takes a couple of hours, only you can arrive alee of time. (You won't understand the meaning of "frozen avails" until you lot take a freezer full of homemade broth.) The pressure level cooker is my key to broth - a few hours of (mostly) unattended piece of work, and I have quarts of broth ready for whatever may come.

For beef broth I need inexpensive, meaty basic. At my local grocery shop, I get soup bones, which give me generally bone with a little meat, and beef shanks, which give me mostly meat with some os. (Oxtail and then beef brusque ribs are two other good choices for the "meaty with bone" side - only both are expensive at my local stores.)

I like to brown the goop ingredients in the oven before I start, to add together extra depth of flavor. (There'due south way as well much of them to brownish in the pressure cooker in a reasonable amount of fourth dimension.) I rub some tomato paste on the beefiness basic, lay them out on a canvass pan with the vegetables, and roast them until they are are browned. After that, everything goes in the pot, gets covered with water, I lock the hat, and the pressure cooker does the rest.

On the opposite end of the "from scratch" spectrum is my hidden shame. I…I…I apply frozen mixed vegetables in my soup. (Phew. I admitted information technology. It'southward such a relief.) Homemade broth makes a huge deviation in flavor…but I'm not and so sure well-nigh domicile-chopped vegetables. Specially since I only want about a pound, total, of mixed vegetables. There's no convenient fashion to get the variety of a bag of frozen mixed vegetables - peas and carrots, corn and beans - without having a lot of each left over. Not that there'southward anything wrong with fresh vegetables - if you accept them, please, apply them up in this soup! (Meet the Notes section for details). Simply I wouldn't go out and buy them just for this recipe.

Video: Pressure Cooker Vegetable Beefiness Soup (8:10)

Video: Pressure Cooker Vegetable Beef Soup [YouTube.com]

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Description

Force per unit area cooker vegetable beefiness soup. The perfect Fall condolement meal, with made from scratch goop using compact beefiness bones and a pressure cooker.

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Beefiness Broth

• 3 pounds beefiness bones (or beef soup basic)
• one ½ pounds meaty beef shanks (or oxtail, or short ribs – you desire cheap beefiness, on the bone)
• 1 can (6 ounces) love apple paste
• 2 medium onions, peeled and halved
• 1 head garlic, top ⅓rd trimmed off
• two carrots, peeled
• 2 stalks celery, trimmed
• 4 sprigs fresh thyme
• ten peppercorns
• one teaspoon kosher salt
• ii bay leaves
• Water to cover (viii to 12 cups)

Vegetable Beef Soup

• 1 tablespoon vegetable oil
• one ½ pounds beefiness stew meat, cut into ane inch cubes
• 1 teaspoon fine sea salt
• ½ teaspoon pepper
• one large onion, chopped
• three cloves garlic, minced
• 1 teaspoon stale thyme
• ½ teaspoon fine sea salt
• 8 cups beefiness broth
• 1 (28-ounce) can crushed tomatoes
• 1 pound (iii to four) Yukon aureate potatoes, cut into 1 inch cubes
• i (16-ounce) pocketbook frozen mixed vegetables
• Salt and pepper to taste

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1. Make the Beefiness Broth: Oestrus the oven to 425°F. In a large roasting pan, rub the tomato paste over the beef basic and beefiness shanks. Add the onions, garlic, carrots and celery to the pan. Put the pan in the oven and roast for 30 minutes. Turn the beef and aromatics and roast for some other 15 to 30 minutes, until the beef and aromatics are browned. Scrape everything from the roasting pan into the pressure cooker pot. Add the thyme and peppercorns to the pot and cover the bones with water – 8 to 12 cups of water, or whatever reaches your pot'south max fill line. Lock the hat on the pressure cooker and force per unit area cook on high for 75 minutes in an electric PC, 1 60 minutes in a stovetop PC. Let the pressure come down naturally, near thirty more minutes. (The water holds a lot of rut, and so it takes a while for the pressure level to drop. If you get impatient, y'all can quick release the oestrus after fifteen minutes.) Scoop the solids out of the pot with a slotted spoon, then pour the broth through a fine mesh strainer. Skim the fatty from the pinnacle of the broth every bit best you can. (This is easy if y'all refrigerate the broth overnight; the fat rises to the top and solidifies, so you tin can scrape it off in large chunks). Utilise 2 quarts of the goop in this recipe, and freeze the rest of the goop in 2 loving cup containers for later on use.
2. Brown the beef (for the soup): Wipe out the pressure level cooker pot, so put it back over medium rut (sauté mode) and heat 1 tablespoon vegetable oil until information technology shimmers, about 3 minutes. Chocolate-brown the beefiness cubes on 1 side, working in in two batches and then we don't crowd the pot. Brown the first batch of beefiness cubes on one side, virtually iv minutes, so transfer to a basin. Add the second batch, brown information technology on 1 side (again, virtually 4 minutes), then motion it to the bowl with the residue of the beef.
3. Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté until the onion turns translucent, nearly 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to piece of work loose the browned $.25 of beefiness.
4. Pressure Cook on high for fifteen minutes with a quick pressure release: Add browned beef and any juices in the bowl, the beef broth, the crushed tomatoes, and the potatoes. Stir to mix everything up in the pot. Lock the pressure cooker hat. Pressure melt on loftier force per unit area (manual mode) for 15 minutes in an electric PC or 12 minutes in a stovetop PC, and then quick release the pressure. (Or, if you have the time, pressure cook for 12 minutes in an electric PC, 10 minutes in a stovetop PC, and let the pressure come down naturally, most 20 more minutes.)
5. Simmer the frozen vegetables: Prepare the pressure cooker to sauté mode adjusted to loftier (or turn on medium-high heat) and pour in the frozen mixed vegetables. Permit the frozen vegetables heat through, most 5 minutes.
6. Flavor and serve: There is very piffling table salt in this homemade broth, so you lot will need to season the soup heavily. Add salt until the sense of taste picks up – information technology goes from flat and boring to sweet and succulent. (I added 1 ½ teaspoons of fine ocean salt to get the broth tasting the way I wanted it to.) Also stir in fresh ground black pepper; I like about ½ teaspoon for 8 cups of goop. Serve and enjoy!

Notes

• Make Ahead: Beef broth freezes beautifully. Terminate the "brand the beefiness broth pace", and so store the broth in the refrigerator overnight. The adjacent 24-hour interval, scrape the fat cap off the meridian of the broth and freeze the broth in 2 loving cup containers. (I utilize pint canning jars with storage caps.) When it'south fourth dimension to make the soup, I thaw the canning jars in the microwave (lids removed!) while I start making the recipe. I add together the thawed goop at the "add together the broth" step. Information technology's OK if the goop is still a fleck frozen - the pressure cooker will finish thawing information technology out.
• Fresh vegetables: Don't feel like using frozen vegetables? Stir in a pound of fresh vegetables when you add the potatoes. Become with one or more of: diced carrots, corn, bell peppers, greenish beans, or whatever other vegetable you feel like you need in your vegetable soup.

Tools

• 6 quart or larger pressure cooker (I dear my 6 quart Instant Pot electric pressure cooker, and this recipe just fits in information technology. But, if you have ane, the eight quart model lets you add more water and make more than broth for later.)
• Apartment edged wooden spoon
• Fatty separator
• Tongs

• Prep Time: 15 minutes
• Cook Fourth dimension: iii hours
• Category: Dominicus Dinner
• Method: Pressure Cooker
• Cuisine: American

What do y'all think?

Questions? Other ideas? Exit them in the comments section below.

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