Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 to 8
Using beef stock will yield a much richer soup. If using water, do not remove beef bones after cooking in the pressure cooker, and you may need to simmer the soup for a longer time (about 1 hour) to get a similarly flavor. In this case, add cabbage and potatoes after 30 minutes, so they won’t be overcooked.
If you used water instead of beef stock, cook for at least 1 hour, or up to 1 hour 30 minutes to make the broth richer.