Best Vegetable Beef Soup Pressure Cooker Recipe Bill Knapps Recipes

Vegetable Beef Soup image

Provided by Campbell's®

Yield 6 servings

Number Of Ingredients 11

1/2 lbs boneless beef chuck roast or stew beef (cut into bite-sized pieces)
1 tbsp vegetable oil
2 tbsp tomato paste
4 cups Swanson® Beef Broth
2 carrots (peeled and diced (about1 cup))
1 Yukon gold potato (unpeeled, cut into cubes (about 1 cup), 6 ounces)
4 oz green beans (trimmed and cut into 1/2 inchpieces (about 1 cup))
1/2 cup uncooked ditalini pasta (small tube shaped)
1 tbsp chopped fresh thyme leaves
1 cup frozen peas (thawed)
2 tbsp chopped fresh parsley

Steps:

Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the peas. Season to taste and sprinkle with the parsley before serving.

Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's image

Provided by Uncle 12

Categories Vegetable

Time 55m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

Steps:

In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

Bill Knapp Vegetable Beef Soup image

Provided by Catherine Thompson Floyd

Time 30m

Number Of Ingredients 5

14 oz tomato juice, canned
3 can(s) beef broth, clear, 14 oz size
1/2 c sirloin steak, cut intp 1/2 in. long matchstick pieces
1/2 c carrots, cooked or canned, cut into matchsticks
chopped celery, julienned potatoes and chopped tomatoes, small amounts of each

Steps:

1. In saucepan, combine tomato juice & broth.
2. Add steak & vegetables and heat until meat & vegetables are tender, without boiling hard.

Bill Knapp's Biscuits image

Provided by Molly53

Categories Breads

Time 58m

Yield 8 serving(s)

Number Of Ingredients 5

Steps:

Preheat oven to 400F and grease a pie plate.
In medium bowl stir sugar with Bisquick just to combine.
Set aside.
Put remaining ingredients in a blender.
Blend on high speed about 30
seconds or until smooth and completely combined.
Pour into Bisquick mixture and stir with a large spoon until fully incorporated and dough comes away from the side of the bowl.
Dust your hands with Bisquick and knead dough until smooth and elastic - about 5 minutes.
Shape dough into 8 equal patties, each about 1 inch thick.
Place evenly in pie plate.
Brush top of each biscuit with dab of soft butter or margarine.
Cover with inverted glass bowl or lid sprayed with nonstick cooking spray.
Allow biscuits to rise for about 30 minutes.
Bake approximately 15 minutes or until golden brown and doubled in size.