Beef Vegetable & Dumpling Soup

Step 1: Wash and cut the celery into 1/4" pieces and the carrots into 1/2" pieces, and chop the parsley. Peel the onion, and cut the beef stew meat into bite-sized pieces.

Step 2: Press Saute on the electric pressure cooker. When it reads HOT, add 2 Tbsp. olive oil and let heat for 20 seconds. Then add the beef stew meat and soup bone and sear on all sides.

Step 3: Put all of the main soup ingredients into the pot of the electric pressure cooker (do not put the dumpling, meatball, or optional ingredients in yet). If you don't have enough homemade beef bone broth for the soup, add another cup or two of beef broth. See our recipe on how to make Homemade Beef Bone Broth if you want to learn how to easily make it. Close and seal the lid and cook on high pressure for 30 minutes.

Step 4: After the soup finishes cooking, leave it for a natural pressure release for 15 minutes. 

Step 5: While the soup is doing a natural pressure release, mix the dumpling ingredients together to make a sticky dough. Don't overwork the dough.

Step 6: After the 15-minute natural pressure release, release any remaining pressure and open the lid. Taste the soup broth and adjust the seasoning if needed. 

Step 7: Next drop tablespoons full of dumpling dough into the soup broth. Once all the dough has been dropped into the soup, cover, and pressure cook on high for 3 minutes and then allow another 15-minute natural pressure release.

Step 8: While the dumplings are cooking if you plan to add any noodles to the soup, cook the noodles in a separate pot on the stove to add once the pot is opened.

Step 9: Open the pot and remove the dumplings to a separate bowl. Stirring the soup with the dumplings inside may cause them to break up and disintegrate into the soup. Add the noodles if doing so, and give the soup a stir. Remove the beef bone and bay leaves.

Step 10: If you don't have any meatballs already made and want to make them for the soup, mix up the ground beef, ground, pork, 2 large eggs, and whatever spices you prefer in your meatballs. I like to use 2 tsp. Italian Seasoning, 2 tsp. garlic powder, salt, and pepper. Form them into 1 1/2" balls and line them on a baking sheet. Bake at 400*F for 17-20 minutes turning them over halfway through cooking.

Step 11: Serve soup and meatballs in a bowl, top with a dumpling, a sprinkle of parmesan cheese, and enjoy. 

NOTE: This recipe can also be made on the stove. You'll want to let the meat cook and simmer for 2 1/2 - 3 hours to ensure the beef is tender. You can add the noodles directly to the soup. The dumplings will need to be dropped into the soup and cooked for 10 minutes with the lid on and another 10 minutes with the lid off.

Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.