Hearty Beef and Vegetable Soup With Mushrooms

• large onion, chopped↗1
• carrots, peeled and sliced 1/4-inch thick↗2
• garlic cloves, mashed↗3
• stalks celery, sliced↗2
• chopped fresh parsley1⁄4 cup
• russet potatoes, peeled and cut into 1-inch chunks↗3 -4 lbs
• boneless beef stew meat, any cut, trimmed and cut in 1-inch cubes↗2 lbs
• (14 ounce) can diced tomatoes, undrained1
• (14 1/2 ounce) can beef broth↗1
• (12 ounce) bottle dark beer↗1
• lb fresh spinach↗1⁄2 lb
• lb sliced fresh mushrooms1⁄2 lb
• teaspoons Worcestershire sauce↗2
• teaspoon salt↗1
• teaspoon pepper↗1⁄2

Step-by-step instructions

1. 1

   In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.

2. 2

   Close lid and lock.

3. 3

   Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.

4. 4

   Reduce pressure with quick release method by placing cooker in sink under cold running water.

5. 5

   Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.

6. 6

   Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.

7. 7

   Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.