Select the saute option on the pressure cooker. Add the oil, mushrooms, celery, onion, and garlic for 5 minutes, stirring occasionally.
Pour in the wine, water, and lemon juice and mix well. Using a sieve, sift in the cornstarch and mix well.
Add the steak, basil, salt, and pepper and mix well.
Close and cook on “manual” high pressure for 5 minutes. When done, turn the pressure valve to release the steam and open the lid.
Add the frozen vegetables, beans, and spinach and mix well. Cook on “manual” high pressure for 2 minutes. When done, turn the pressure valve to release the steam and open the lid.
Serve. Store leftovers in a sealed container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
Notes: This soup can also be made on the stovetop. Cook as directed, but increase the cook time in step 3 to 20-25 minutes.
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