Step 1

Making the stock--place beef bones in a baking dish and preheat oven to 450F/220C. Roast bones for 30 minutes, turning halfway through the cooking time.

Step 2

Place the bones in an electric pressure cooker. Pour about 1/2 cup of the water in the roasting pan and scrape up any browned bits; add this to the pressure cooker.

Step 3

Next add the rest of the water, onion, celery, peppercorns, salt and bay leaf.

Step 4

Seal the pot and cook on high pressure for 2 hours. Let pressure reduce naturally (don't release the valve) then strain the stock discarding all the veggies, but reseving the bones. Pour stock in a bowl and refrigerate until it's chilled and fat is congealed. Remove congealed fat.

Step 5

To make soup--place the degreased stock in a dutch oven. Add the sliced carrots, diced celery and thyme. Cut about 1 cup of the meat off the reserved bones and add it to the pot. Add the drained tomatoes and heat to boiling over medium heat. Reduce heat and simmer for about 10 minutes or until veggies are tender.

Step 6

Add the orzo and cook for an additional 10 minutes or until orzo is tender.