Savory Beef Soup In Wolfgang Puck Pressure Cooker - cooking recipe

Ingredients

1 - 1 1/2 lb lean beef, in one piece
1/2 large Spanish onion, diced
8 -12 ounces baby carrots, sliced
1 (28 ounce) can diced tomatoes with juice
16 ounces beef stock
16 ounces chicken stock
6 -8 ounces egg noodles, uncooked
1 tablespoon oil, for sauteing
1 -2 teaspoon Worcestershire sauce (optional)
salt and pepper

Preparation

INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
Heat empty cooker on high.
When quite hot, add oil and heat until smoking.
Add the beef and brown on all sides.
Add the onions and carrots.
Saute until somewhat softened.
Add the tomatoes with their juice, beef stock and chicken stock.
Mix well.
Add the optional worcestershire sauce.
Top cooker up with water or more stock to the \"Max PC\" line.
Season to taste with salt and pepper.
Put on lid.
Plug in cooker.
Select \"Meat\" function.
Set timer on cooker to 1 hour.
At end of cooking time, unplug the cooker.
Follow the instruction manual for cooling and opening the cooker.
Remove the beef and cut into serving pieces.
Return the beef pieces to the cooker.
Plug in cooker.
Put on glass cover.
Bring to a boil.
Add egg noodles.
Cook, uncovered, until noodles or pasta is tender.
Unplug cooker.
Remove glass cover.
Let cool for about 10 minutes before serving.