Pressure Cooker Vegetable Beef and Rice Soup

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 Carrots
  • 1 Celery, rib
  • 1 15-ounce can Garbanzo beans
  • 3 cloves Garlic
  • 1 Onion, large
  • 1/2 cup Peas, frozen
  • 1 Potato, large
  • 1 14-ounce can Tomatoes

• Canned Goods

  • 2 14-ounce cans Beef broth

• Pasta & Grains

  • 1/2 cup White rice, long grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Other

  • 1 12-ounce bottle Original or spicy hot v8 juice

Found on pressurecookingtoday.com

Directions

• Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels. Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release. Stir in peas and season with salt and pepper to taste.