You catch the smell through the steam vent and suddenly you are starving. That savory beef scent mixed with fresh veggies kinda pulls you right to the kitchen. It's like the house is calling you for dinner.
You spot the rich broth bubbling inside your pressure cooker. The aroma brings back memories of slow-simmered soups grandma used to make. But this time, you got it down quicker without waiting all day.
You recall that tender pull of chuck roast shredded in the middle of a bowl packed full of corn, potatoes, and green beans. This is not just any soup, this is the kind that warms up your bones and soul after a long day.
Why This Recipe Works Every Single Time
- You get that deep broth depth from simmering the soup bone and chuck roast together.
- Pressure cooker seals in all flavors fast, so you don’t lose any good stuff.
- The tender pull of the beef is spot on thanks to the pressure build and proper cooking time.
- Veggies keep their shape but get soft enough to melt in your mouth—no mushy mess.
- Using seasoned salt adds a layered, savory punch without needing a ton of extras.
- Quick release method helps keep veggies vibrant and soup ready to serve without fuss.
All the Pieces for This Meal
- 2 pounds chuck roast seasoned with 1-2 teaspoons of seasoned salt—you want that beef front and center.
- 2 tablespoons extra virgin olive oil for searing, brings a nice caramelized crust on the roast.
- 1 soup bone for the broth depth that makes the soup taste layered and rich.
- 6 cups water to fill the pressure cooker just right and create that perfect soup base.
- 2 cans petite diced tomatoes add a fresh acidic balance to the richness of beef.
- 2 medium white potatoes peeled and diced, comfort food at its finest.
- 1 cup chopped carrots and ½ cup chopped celery give the soup a classic veggie trio base.
- 1 cup frozen corn and 1 cup canned green beans add color and earthy sweetness.
- 1 cup slaw mix and ½ onion diced for extra texture and flavor layers.
- ½ cup white rice and 6 ounces Amish egg noodles to thicken and bulk up the meal.
Your Complete Cooking Timeline
First, you season that chuck roast with the 1 to 2 teaspoons of seasoned salt. Make sure it’s well coated so every bite bursts with flavor. Then, heat your pressure cooker pot (or a Dutch oven if you’re browning first) over medium-high with your olive oil.
Sear the chuck roast on all sides until you get a nice browned crust. This caramelization is what builds the base flavor, so don’t skip it. Toss the soup bone and 6 cups water into the pot once the roast is browned.
Seal your pressure cooker with the sealing ring properly placed. Turn up the heat so the pressure builds inside. Once at high pressure, lower to maintain for about 60 minutes to get that tender pull perfect.
After the pressure cook cycle, do a quick release to keep the veggies from overcooking. Remove the roast and soup bone, discard the bone, then shred the beef and add it back in.
Next up, toss in the canned diced tomatoes, potatoes, carrots, corn, and green beans. Close the lid again but now just bring to a simmer off heat or on low if stove top. Cook until veggies are tender—usually 30 to 45 minutes works best.
Finally, add your slaw mix, celery, onion, garlic, rice, and egg noodles near the end so they cook gently and don’t break apart. Taste and adjust salt and pepper before serving piping hot.
Time Savers That Actually Work
- Use frozen corn and canned green beans instead of fresh because they cook faster and save peeling and chopping time.
- Sear the beef in batches if your pot is small so it gets a good crust, then combine everything back together.
- Chop vegetables the night before and store in containers so you can just dump them in when it’s cooking time.
- Use quick release instead of natural release once pressure cooking so you can add veggies right away and save simmering time.
That First Bite Moment
You take a spoonful and immediately the deep broth depth hits you—a perfect mix of beefy richness and fresh veggies. The broth kind of clings just enough to each ingredient.
The beef pulls apart tender and juicy, no chewy bits in sight, that tender pull you were hoping for. It’s like it melts in your mouth.
Those potatoes and carrots hold their shape but feel soft and buttery. Corn and green beans add little pops of sweetness that balance out the savoriness.
That hint of minced garlic and seasoned salt rounds everything off with just a little kick. It’s cozy and satisfying, perfect for rainy nights or when you’re craving home cooking.
Smart Storage That Actually Works
- Cool your soup to room temperature, then transfer it to airtight containers. Keeps great in the fridge for up to 4 days.
- Freeze soup in individual portions using freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently on stovetop.
- You can also freeze shredded beef separately from soup. Keeps the meat tender and soup texture fresh when reheating.
Everything Else You Wondered About
- Can I skip the soup bone? The soup bone adds extra depth, but if you’re in a pinch you can use just beef stock or broth. Just note it won’t be as deep.
- What’s the best way to tell when beef is done? Pressure cooker makes the chuck roast super tender usually at 60 minutes under pressure. You’ll see it shred easily when poked with a fork.
- Can I use other veggies? Totally! Swap in zucchini, peas, or whatever you got handy. Just add quick-cooking veggies near the end.
- Does the rice get mushy? If you add rice too early it does. That’s why it goes in last so it cooks through but stays firm.
- Why quick release, not natural? The quick release stops cooking fast. This helps keep veggies and noodles from turning to mush.
- Can I double this recipe? Yup you can, but make sure your pressure cooker pot has room to maintain safe pressure without overflowing.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Old Fashioned Vegetable Beef Soup {VIDEO}
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 pounds chuck roast seasoned with seasoned salt
- 2 tablespoons extra virgin olive oil for searing
- 1 soup bone for broth depth
- 6 cups water
- 2 cans petite diced tomatoes
- 2 medium white potatoes peeled and diced
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 cup frozen corn
- 1 cup canned green beans
- 1 cup slaw mix
- ½ onion diced
- ½ cup white rice
- 6 ounces Amish egg noodles
- 1-2 teaspoons seasoned salt to taste
- 1 teaspoon minced garlic optional
Instructions
Instructions
- Season chuck roast with 1-2 teaspoons of seasoned salt until fully coated.
- In pressure cooker, heat olive oil and sear chuck roast on all sides until browned.
- Add soup bone and water. Seal pressure cooker, cook under high pressure for 60 minutes.
- Quick release pressure. Remove roast and soup bone. Shred beef, discard bone, return beef to pot.
- Add tomatoes, potatoes, carrots, corn, and green beans. Simmer 30–45 minutes until tender.
- Add slaw mix, celery, onion, garlic, rice, and noodles. Cook gently until rice and noodles are tender.
- Adjust salt and pepper to taste. Serve hot.
