Creamy Cowboy Soup Pressure Cooker Recipe
This hearty creamy cowboy soup combines smoky bacon, seasoned beef, tender beans, and soft potatoes in a rich, savory broth made quickly using a pressure cooker, resulting in a cozy, satisfying meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 slices Bacon for smoky crunch
- 2 tablespoons Butter for roux and creamy texture
- 2 tablespoons All-purpose flour to thicken
- ¾ cup Evaporated milk
- 1 tablespoon Olive oil
- 1 Onion diced
- 1 pound Ground beef
- 10 ounce Diced tomatoes with green chilies 1 can
- 15 ounce Ranch style beans and corn 1 can
- 2 cups Beef broth
- 2 Potatoes diced
- ¾ teaspoon Granulated garlic
- ½ teaspoon Ground cumin
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Instructions
- Cook bacon in pot over medium heat until crispy. Remove and set aside. Keep bacon drippings.
- Add olive oil and diced onion to pot. Sauté for about 5 minutes until translucent.
- Add ground beef. Break apart with spoon and brown completely.
- Stir in butter and flour. Cook for 2 minutes to make a roux.
- Slowly whisk in evaporated milk until thickened.
- Add diced tomatoes with green chilies, ranch style beans, and corn. Stir to combine.
- Crumble bacon back into pot. Add beef broth and diced potatoes. Seal pressure cooker tightly.
- Allow pressure to build. When valve hisses, cook for 15 minutes. Use natural release method.
- Carefully open lid. Stir soup, add salt and pepper to taste, and serve hot.
Notes
Cool leftovers before storing. Freeze in single portions. Reheat gently to preserve creamy texture.