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Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

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“One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.”
4 quarts

Ingredients Nutrition

  • 1 12 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
  • 1 medium onion, diced
  • 1 cup carrot, sliced
  • 2 celery ribs, sliced
  • 1 medium potato, cubed into 1/2-inch pieces
  • 6 teaspoons beef base
  • 8 cups water
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons olive oil
  • 1 (14 1/2 ounce) can diced tomatoes
  • salt and pepper, to taste


  1. In 5 or 6 quart pressure cooker brown beef on all sides in oil.
  2. Stir in all ingredients EXCEPT tomatoes.
  3. Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
  4. Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
  5. Remove from heat and let pressure release conventionally.
  6. Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
  7. I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

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