I'd like to make more soups. Right now if I am making something else, pressure cooker chicken and veggies for instance, I don't have too big a problem turning it into soup my shredding leftover meat, maybe adding more veggies or noodles of some sort to the juice I had leftover. I would like to start from scratch with the sole intent of making soup, but don't know when to add water and when to add broth or stock, how to cook the meat with it's only intent to be turned into soup, I'm not really sure where to start. By boiling water and adding stuff?
More specifically, I would like to turn some short ribs into a beef and barley soup with veggies, using my pressure cooker if at all possible. At least to shorten the beef cooking time, unless it would be better to trim the meat, but I'm thinking bone in would be better.
So, do I leave the meat on the bone, brown it first in oil, then add water & spices and start cooking? Would I add water and storebought stock to add more flavor right off the bat? Can this even be done at one time start to finish, or is there going to be cooling and skimming needed?
Does anyone have a few simple rules of thumb or preferred methods to turn an empty pot into one with some tasty, hearty soup in it? Without opening a can of Campbell's Select?
More specifically, I would like to turn some short ribs into a beef and barley soup with veggies, using my pressure cooker if at all possible. At least to shorten the beef cooking time, unless it would be better to trim the meat, but I'm thinking bone in would be better.
So, do I leave the meat on the bone, brown it first in oil, then add water & spices and start cooking? Would I add water and storebought stock to add more flavor right off the bat? Can this even be done at one time start to finish, or is there going to be cooling and skimming needed?
Does anyone have a few simple rules of thumb or preferred methods to turn an empty pot into one with some tasty, hearty soup in it? Without opening a can of Campbell's Select?