Beef and vegetable soup

Method

1. Cut the beef into 2 cm cubes and season with 1 teaspoon of salt and the pepper. Chop the onion and garlic.
2. In the open pressure cooker over high heat, warm the oil and brown the beef in two batches, 4 to 5 minutes each, without stirring much. Add the onion for 3 minutes and the garlic for 1 minute.
3. Add the bay leaf and 1.5 L of water (without passing the cooker's max line). Close and cook for 30 minutes once the cooker hisses. Meanwhile, peel and cut the potato, carrot and pumpkin into 2 cm cubes and the courgette into half-moons.
4. Let the steam out, open, add the potato, carrot and pumpkin and 500 ml of water, and season with the rest of the salt. Close and cook 5 more minutes once it hisses.
5. Let the steam out and open. Add the courgette and the pasta and cook uncovered over medium heat for 8 minutes, stirring now and then; add boiling water if the soup gets too thick. Add the watercress in the last minute, just to wilt. Remove the bay leaf, taste for salt and serve.