Pressure Cooker Beef Soup with Floating Dumplings

It was below zero today, which means it was the perfect day to make some hearty beef soup. But barley is boring, and the only noodles in the house are for lasagna, what to do? Que a flashback to an episode of Good Eats, with a very simple dumpling recipe. Sure it was chicken and dumpling soup, but I have beef, and home made beef stock, lets put these things together and see what happens. 

This is a great recipe to handle a few issues with. Say you’ve made a batch of beef stock with some particularly meaty bones, keep the meat in the freezer and it is a great way to cut down the cooking time. You could also have some tough ribs, or just a sale on stewing beef. Stewing beef is usually a tougher cut that requires hours to tenderize, but the pressure cooker gets this down to minutes.

I think my favorite part of this recipe is how easy the dumplings are both to make and to scale. They are incredibly light and fluffy dumplings, that hold great flavor and don’t leave you feeling bloated.

Pressure Cooker Beef Soup with Floating Dumplings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 3 pints

Pressure Cooker Beef Soup with Floating Dumplings

Beef and dumpling soup


  • 2 lbs beef cubes or stewing beef
  • 1 quart beef stock
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 potatoes
  • 2 stalks celery, sliced
  • 4 cloves garlic, 2 minced 2 smashed
  • 5 peppercorns and allspice berries, cracked
  • 1 tsp cayenne
  • 1 cup beef stock
  • 4 eggs
  • 5.5 oz flour
  • 3 Tbsp unsalted butter


  1. Brown the beef in the pressure cooker on all sides
  2. Add all the vegetables and spices to the cooker
  3. Add the quart of beef stock, then fill the jar halfway with water, shake and add.
  4. Cook on high pressure 25 minutes with electric, 20 with stovetop.
  5. Once the pressure comes down, transfer the soup to a large diameter pot on the stove and bring to a simmer.
  6. Slice dumplings in, cover, and simmer for 8 to 10 minutes
  7. Serve with black pepper and crunchy bread
  1. In a small sauce pan, bring one cup of stock, the butter, and a pinch of salt to boil.
  2. When boiling, add all of the flour at once and stir with a wooden spoon until combined, 20 to 30 seconds. It will be lumpy, and its ok if there's still flour showing.
  3. Transfer to a stand mixer, or mix with a hand mixer, on low for 5 minutes.
  4. When there'es no more steam being released, add you eggs one at a time. Wait for each on to mix in before adding the next
  5. Allow to come together, scrape down the sides, and mix that in as well
  6. Put a zip top bag inside of a pint glass with the zipper folded over the lip, and scoop in the dough
  7. Slice a small hole in one corner of the bag, and squeeze. Cut dumplings every half inch to inch in length.
  8. Simmer covered for 8 minutes.


  • This was also a chance to try out my new tripod and mount. I think the pictures came out better, and it’s obvious to me now how useful learning about cameras will be.
  • You can do this in just one pot, but it will take hours on the stove. I honestly don’t know how long, as we’ve always used a pressure cooker but the pressure cooker pot is very difficult to cook the dumplings in.


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