Steam curls up from the valve and your stomach starts talking back. You remember how this soup smelled kinda like a walk through a rustic kitchen with a bit of cowboy spirit in the air. You feel that float valve rise slowly as the pressure builds and you know good food’s gonna happen.
That sealing ring on your pressure cooker keeps all those flavors packed tight and ready to pop the minute you’re done. The tender pull of every ingredient ready for your spoon is something you look forward to. It’s like the pot’s got a lil secret y’all waiting to be shared.
Once the steam cues tell you it’s time, you notice how the beef is soft and juicy, peppers still got a little personality, and the potatoes? Man, they got that perfect softness nobody can fake. You dig in knowing you don’t gotta wait around all day for dinner.
Why This Recipe Works Every Single Time
- The pressure cooker locks in moisture so the beef stays juicy and tender like a treat made just for you.
- Using diced tomatoes with juice along with tomato sauce keeps the soup rich and full-bodied.
- Chili powder and smoked paprika give it a smoky kick that’s not too much, just right.
- Three kinds of veggies and beans means you get a bunch of textures and flavors with every bite.
- The sealing ring does its job so you worry less and enjoy more, knowing the pressure won’t leak.
Your Simple Ingredient Checklist
- 1 pound ground beef — this is your protein base, flavorful and filling.
- 1 medium onion — diced up, it adds a sweet bite once cooked down.
- ½ cup red bell pepper diced — these give a nice pop of color and subtle sweetness.
- ½ cup green bell pepper diced — balances the reds with fresh grassy notes.
- 1 cup peeled and diced potatoes — the heartiness that soaks up the broth real good.
- 1 15 ounce can diced tomatoes with juice — adds juiciness and a little tang.
- 1 15 ounce can sweet corn drained — brings a little sweet crunch to the mix.
- 1 15 ounce can pinto beans drained — great protein boost and texture.
- 1 8 ounce can tomato sauce — smooths out the flavors and thickens the soup.
- 3 cups beef broth — the base liquid that keeps it all simmering yummy.
How It All Comes Together Step by Step
- Step 1 You start by browning the ground beef in your pressure cooker pot over medium heat. Use your spoon to break it up so each bit cooks nice and even. That smell alone gets you ready.
- Step 2 Toss in diced onion and both bell peppers. Sauté till they soften, about 5 minutes. You see the colors get a lil brighter, and your kitchen starts smelling homier.
- Step 3 Now add your diced potatoes. Give it a quick stir and let them cook with the veggies for a couple minutes. They start to soak in that beef flavor already.
- Step 4 Pour in the canned tomatoes with juice, corn, pinto beans, tomato sauce, and beef broth. Stir until everything's mixed together nice.
- Step 5 Lock the lid in place, check your sealing ring is seated right, and set it under pressure. Wait for that float valve to pop up and start your timer for about 15 minutes of high pressure cookin.
- Step 6 When cooking time’s up, do a quick pressure release to avoid overcooking. Open lid, stir soup well, taste, and sprinkle chopped parsley or cilantro on top just before serving.
Time Savers That Actually Work
You can brown your ground beef ahead of time on a lazy morning and keep it chilled till dinner. It works real good cause when you’re ready, you just dump it right in your cooker.
Jarred minced garlic is a friend when you’re in a hurry. It won’t slow you down but still adds that nice garlicky warmth the recipe needs.
Pre-diced frozen potatoes speed things up without losing much texture once cooked in the pressure cooker. Just toss them in straight from the freezer and save chopping time.
That First Bite Moment
When you first taste that soup, you notice the beef pulls apart tender and full of seasoning that got into every little bite. It’s like this warm hug in a bowl.
The broth has this deep richness, smoky from the paprika and just enough spice from chili powder to keep you interested but not sweating.
The potatoes and peppers hold their form but are soft enough to melt a little, soaking up all those juicy tomato flavors that you know you worked for.
As you finish, you catch the fresh pop of parsley or cilantro on top bringing a brightness that teases your tongue. That first bite is just the start of a great meal.
Keeping Leftovers Fresh and Ready
- Refrigerate your leftover soup in airtight containers. It will stay good for up to 4 days.
- Freeze any extra by portioning into freezer-safe bags or containers. Thaw in fridge overnight before reheating.
- Reheat gently in your pressure cooker or on the stove to keep flavors fresh and avoid drying out the beans or meat.
- Use your sealing ring to make sure you close containers well so soup stays tasty and doesn’t pick up fridge odors.
Everything Else You Wondered About
- Can I use a different meat? Sure, ground turkey or chicken works but might change the texture a bit. Adjust cooking times if needed.
- What if I don’t have a sealing ring? Don’t cook under pressure without it. It’s a small piece but kinda crucial for safety and proper cooking.
- Can I add more veggies? Totally, carrots, celery, or even zucchini would blend well. Just remember to chop them smaller for even cooking.
- Is this recipe spicy? It’s got a gentle kick from chili powder and Cajun seasoning, not super hot. You can always dial it down or up by tweaking spices.
- What’s the best way to do quick pressure release? Use a long spoon or towel to gently lift the valve away from the steam. This keeps you safe from burns and releases pressure fast.
- Can I skip the beans? You can but they add good texture and protein. If leaving out, add a bit more corn or potatoes to fill the soup out.
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.
Cowboy Soup
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pound ground beef
- 1 medium onion diced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 1 cup potatoes peeled and diced
- 15 ounce can diced tomatoes with juice
- 15 ounce can sweet corn drained
- 15 ounce can pinto beans drained
- 8 ounce can tomato sauce
- 3 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ½ teaspoon Cajun seasoning
- ½ teaspoon cumin
- chopped parsley or cilantro for garnish
Instructions
Instructions
- Brown the ground beef in the pressure cooker pot over medium heat, breaking it apart as it cooks.
- Add diced onion and both bell peppers. Sauté for about 5 minutes until softened.
- Add the diced potatoes and stir for a couple of minutes to coat with flavor.
- Stir in the canned tomatoes with juice, corn, pinto beans, tomato sauce, and beef broth.
- Lock the lid, ensure sealing ring is fitted, set to high pressure for 15 minutes.
- Quick release pressure, open lid, stir and garnish with parsley or cilantro before serving.
