Thank you for inspiration for hearty easy meals and I must finish by saying ... Your children are so beautiful. Made me smile at the end. ♥️👍 God bless you and keep you.
Yum! 😍 I’m so close to be convinced on joining the Instant Pot club. I just see so much value in time and energy. Do you love yours? Thanks so much for joining up for the collab! ❤️
Honestly, there are very few things I use it for. I resisted buying one for YEARS and finally got this when it was on clearance at Target for $69 this fall. It has a couple of fantastic uses- cooking beans from dry quickly, things like this that I can use frozen meat in, and bone broth. The latter used to take me 24+ hours with a huge stock pot on the stove pot to make, and it's now 4-6 hours in the IP, completely hands free. I really appreciate that. Most things, though, are not the super quick fix people say they are. There's a solid 10-30 minutes of time for most significant things that it takes to come up to temperature and pressure once it starts, then 5-15 minutes to depressurize AFTER the cook time before you can open it up. When most recipes I see state cooking time and claim it's so fast in the IP, they don't ever mention the pressurizing/heating stage and the depressurizing stage. I was aware of pressure cookers needing that time, which is why I resisted it for so long, but those few things(soups, beans, and stock) that it truly IS a timesaver for, I appreciate. I would definitely call this a "must-have appliance," though.
OMG!! I tried this in my brand new instapot I got for Christmas. And I thought I start using an instapot this year since its a faster way to make a quicker week night meal since I work now and my very first meal I made in my instapot was this recipe. I turned out so GOOD. Definitely a hit with my family. Thank you for sharing 🙏
This is GREAT SOUP. My wife has long made her mother's recipe for roast beef soup, but says this one just replaced it, because it's so much easier. And we both love it!
You missed an opportunity to get all of that beef flavor in the soup. Try placing the instant pot on sauté add the meat with a little oil, brown it and deglaze the pot scraping up the bits. Now add the veggies and liquid, and place on pressure cook. Thanks for your contribution.
When you say "manual release" do you mean quick release or "natural release"? We LOVE this soup ... thank you so much!! I am notorious at forgetting to defrost something for dinner so this works GREAT!
Hello, sounds yummy and making me hungry lol we have been thinking about getting an instant pot but haven't decided on which brand to get. They look like they are wonderful and seem like an good all in one deal. By the way I did get the giveaway package in the mail. I keep forgetting to let you know lol. Thank you for sharing, God bless, stay safe and have a wonderful day
Yes, absolutely. With the Crock-Pot you should defrost your meat prior to starting. If using canned vegetables put them in, in the last hour. If you're using frozen vegetables put them in, in the last 2 hours. Fresh carrots and potatoes go in at the beginning with the meat.
Totally depends on the size of your pressure cooker(bigger ones have bigger heat elements so heat up faster), temperature of the ingredients going in(frozen solid take longer to heat up, even partially thawed goes much faster), temperature of liquids going in, etc.
Thank you for inspiration for hearty easy meals and I must finish by saying ... Your children are so beautiful. Made me smile at the end. ♥️👍 God bless you and keep you.
Yum! 😍 I’m so close to be convinced on joining the Instant Pot club. I just see so much value in time and energy. Do you love yours?
Thanks so much for joining up for the collab! ❤️
Honestly, there are very few things I use it for. I resisted buying one for YEARS and finally got this when it was on clearance at Target for $69 this fall. It has a couple of fantastic uses- cooking beans from dry quickly, things like this that I can use frozen meat in, and bone broth. The latter used to take me 24+ hours with a huge stock pot on the stove pot to make, and it's now 4-6 hours in the IP, completely hands free. I really appreciate that. Most things, though, are not the super quick fix people say they are. There's a solid 10-30 minutes of time for most significant things that it takes to come up to temperature and pressure once it starts, then 5-15 minutes to depressurize AFTER the cook time before you can open it up. When most recipes I see state cooking time and claim it's so fast in the IP, they don't ever mention the pressurizing/heating stage and the depressurizing stage. I was aware of pressure cookers needing that time, which is why I resisted it for so long, but those few things(soups, beans, and stock) that it truly IS a timesaver for, I appreciate. I would definitely call this a "must-have appliance," though.
OMG!! I tried this in my brand new instapot I got for Christmas. And I thought I start using an instapot this year since its a faster way to make a quicker week night meal since I work now and my very first meal I made in my instapot was this recipe. I turned out so GOOD. Definitely a hit with my family. Thank you for sharing 🙏
I'm so glad! Thank you for sharing that with me!!!
This is GREAT SOUP. My wife has long made her mother's recipe for roast beef soup, but says this one just replaced it, because it's so much easier. And we both love it!
This just made my day. I'm so glad it's such a useful recipe for you!
So fast and looks yummy!
I’m making this today
Enjoy!
Looks yummy!
Looks yummy.
Thanks! It was delicious!
You missed an opportunity to get all of that beef flavor in the soup. Try placing the instant pot on sauté add the meat with a little oil, brown it and deglaze the pot scraping up the bits. Now add the veggies and liquid, and place on pressure cook. Thanks for your contribution.
When you say "manual release" do you mean quick release or "natural release"? We LOVE this soup ... thank you so much!! I am notorious at forgetting to defrost something for dinner so this works GREAT!
Great question! Quick release. 😊 I'm so glad this has been so useful to you! It's one of our go-to recipes all year!
i use a large onion and a half a head of cabbage instead of spinach
Great idea!
I’ve found that too with using different stocks.. it doesn’t make a huge difference if you have some other big flavors. ~Heather
Right? I'm sure my methods are making some "real" cooks choke, but it works well for you us.
Nom nom 😋
New sub from Pennies and Salt video!
Welcome! So glad to have you here!
Hello, sounds yummy and making me hungry lol we have been thinking about getting an instant pot but haven't decided on which brand to get. They look like they are wonderful and seem like an good all in one deal. By the way I did get the giveaway package in the mail. I keep forgetting to let you know lol. Thank you for sharing, God bless, stay safe and have a wonderful day
This looks delicious!! Could you do the same thing on low in a crock pot for 8 hours?
I would think so, yes.
Yes, absolutely. With the Crock-Pot you should defrost your meat prior to starting.
If using canned vegetables put them in, in the last hour. If you're using frozen vegetables put them in, in the last 2 hours.
Fresh carrots and potatoes go in at the beginning with the meat.
I saw on another site that 30 mins is not actual you have to allow time for the pot to come to pressure? so it could be as much as 40 mins?
Totally depends on the size of your pressure cooker(bigger ones have bigger heat elements so heat up faster), temperature of the ingredients going in(frozen solid take longer to heat up, even partially thawed goes much faster), temperature of liquids going in, etc.