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Electric Pressure Cooker Beef Vegetable Soup With Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.201
Energy (kCal)1586.0232
Carbohydrates (g)224.2146
Total fats (g)57.1016
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. in the electric pressure cooker -- following cooker instructions brown the meat in hot oil for 2-3 minutes. | 2. add the salt, pepper, basil, tomatoes, worchestershire, 1/2 cup water. | 3. cook on high pressure for 12 minutes. | 4. release pressure using quick release method. | 5. add all the vegetables, rice and three cups of water. | 6. cook on high pressure for 12 more minutes. | 7. let pressure cooker cool and the pressure release on it's own. | 8. ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef meat 1/2 lb 324.3247 2.3814 24.6305 23.3605
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    water 3 1/2 cups divided 0.0 0.0 0.0 0.0
    vegetable 4 cups mixed 436.24 98.95200000000001 17.555999999999997 1.064
    russet potato 1 peeled cubed - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    celery rib 2 chopped - - - -
    rice 2/3 cup 452.6333 94.0417 9.2993 3.9467

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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