Description
This comforting and hearty soup combines succulent, melt-in-your-mouth beef stew meat with earthy mushrooms and tender carrots in a rich, velvety broth. Perfectly suited for busy weeknights, this recipe utilizes the efficiency of an electric pressure cooker to deliver deep, slow-simmered flavors in under forty minutes. It is a wholesome, nutritious meal that bridges the gap between rustic stew and refined comfort food, making it a guaranteed family favorite for chilly evenings.
Ingredients
3 tablespoons butter
2 pounds beef stew meat, cut into bite-sized pieces
6 cups beef broth
1 large yellow onion, finely diced
1 tablespoon minced garlic
1 pound fresh mushrooms, sliced
2 large carrots, peeled and sliced
1 cup heavy cream
2 tablespoons cornstarch
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Set the pressure cooker to saute mode and melt the butter.
Add the beef stew meat and sear until browned on all sides, then remove and set aside.
Add the onions and garlic to the pot, sauteing until soft and fragrant.
Stir in the mushrooms and cook until they release their moisture.
Return the beef to the pot and pour in the beef broth and thyme.
Seal the lid and cook on high pressure for 20 minutes.
Allow for a natural pressure release for 10 minutes, then release remaining pressure.
Stir in the sliced carrots and turn to saute mode to cook until tender.
Whisk the cornstarch into the heavy cream and stir into the soup, simmering until thickened.
Season with salt and pepper to taste before serving.
Notes
For the best flavor, use a mix of cremini and shiitake mushrooms. Ensure the beef is patted dry before searing to achieve a better crust. You can substitute heavy cream with half-and-half for a slightly lighter texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg