Pressure-Cooker Olive and Beef Soup
I had never had olives in soup until I was in Lithuania, where I had a fabulous soup. This is my take on that soup. If you like it with a little more spice, add a diced jalapeno during the initial saute. Yummy! —Sherri Jerzyk, Somerville, Texas
Total TimePrep: 20 min. Cook: 1 hour 20 min. + releasing
- 2 tablespoons olive oil, divided
- 1 boneless beef chuck roast (3 pounds), halved
- 3 cups beef broth
- 3/4 cup beer or beef broth
- 2 bay leaves
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 can (8-1/2 ounces) peas, drained
- 1 can (8-1/4 ounces) sliced carrots, drained
- 1 cup pimiento-stuffed olives, sliced
- 2 tablespoons paprika
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker.
- Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 80 minutes.
- Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to pressure cooker. Select saute setting; adjust for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove bay leaves.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.