Greek Tomato Soup


Low pressure, 20 + 15 minutes


  • 2 pounds of beef, i.e. a chuck roast in one piece
  • 2 beef knuckle bones
  • 4 cups water
  • Salt and freshly ground pepper to taste
  • 3 cups crushed tomato
  • 1 celery stalk
  • 2 large carrots peeled
  • 1 leek very well washed
  • 2 large sprigs of parsley
  • 2 teaspoons of dried oregano
  • 4 very small red waxy potatoes, scrubbed and left whole
  • 2 cups very fine noodles prepared, (about ¼ pound)
  • Grated Parmesan cheese for garnish


  1. Place the whole piece of meat and the bones in the cooker.
  2. Pour in the water, season with the salt and pepper, close the lid and turn the knob to Pressure.
  3. Set the timer for 20 minutes at LOW Pressure. When done, release the pressure and open the cooker.
  4. Remove the beef bones as the cooker will be too full with the addition of rest of the ingredients.
  5. Add the remaining ingredients except the noodles and cheese. Close the lid and set the time for an additional 15 minutes at LOW Pressure.
  6. Meanwhile, cook the noodles, drain and reserve. Release the pressure and remove the lid.
  7. Transfer the meat and vegetables to a warm platter. Strain the remaining liquid into a serving bowl, pressing with the back of a wooden spoon to extract as much of the liquid as possible.
  8. Discard what remains in the sieve.
  9. Mix the noodles into the soup and serve with grated cheese. In individual dishes arrange portions of the meat and vegetables and serve at the same time as the soup. A hearty mustard is excellent for the meat and vegetables.