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Pressure-Cooker Mexican Beef Soup

Total Time

Prep: 15 min. Cook: 15 min. + releasing

Makes

8 servings (2 quarts)

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas
Pressure-Cooker Mexican Beef Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound beef stew meat (1-1/4-inch pieces)
  • 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
  • 2 cups frozen corn (about 10 ounces), thawed
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups beef stock
  • 1 can (10 ounces) diced tomatoes and green chiles
  • Optional: Sour cream and tortilla chips

Directions

  1. In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  2. If desired, serve with sour cream and chips.

Nutrition Facts

1 cup: 172 calories, 4g fat (2g saturated fat), 35mg cholesterol, 453mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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