Beef Kale and Brown Rice Soup Pressure Cooker Recipe

Beef Kale And Brown Rice Soup Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 20 minutes for broth, 15 minutes for rice and vegetables at HIGH pressure

• 1 pound chuck or other stew meat, trimmed of fat and cut into ¾-inch pieces
• 1 bay leaf
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
• ½ large yellow or white onion, peeled
• 3 cloves garlic, peeled
• 10 cups water
• 3 medium carrots, sliced into 1/3-inch-thick rounds, larger pieces halved crosswise
• 4 ribs celery, chopped into ½-inch pieces
• 4 cups kale, thick stems discarded and leaves chopped into ½-inch pieces
• 2 cups chopped (½-inch pieces) green cabbage
• ¾ cup medium-grain brown rice
• ½ cup frozen corn kernels
• 1 (28-ounce) can diced tomatoes in juice, undrained
• salt and freshly ground black pepper

Method

1. In a 6-to 8-quart pressure cooker, combine the meat, bay leaf, oregano, onion half, and garlic
2. Add 8 cups of the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 20 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. Discard the onion half and garlic with a slotted spoon
11. Add the remaining ingredients, except the salt and pepper, to the pot, including the remaining 2 cups water
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 15 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Taste for salt and pepper
19. Serve the soup hot in deep soup bowls, as a warming first course or as a main course with a salad

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