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+ servings
hearty beef and vegetable soup in a white bowl with crackers.
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4 from 2 votes

Pressure Cooker Pot Roast Soup

This pot roast soup hits your right in the soul. It's the comfort food that I personally crave the most.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: beef, Instant Pot, ninja foodi, Pressure Cooker, soup, vegetables
Servings: 10 servings
Calories: 239kcal

Ingredients

  • 2 tbsp avocado oil
  • 1 onion diced
  • 2 celery stalks diced
  • 3 carrots peeled and diced
  • 3 garlic cloves minced
  • 3/4 cup red wine
  • 1 cup green beans I used frozen
  • 1/2 tsp fresh rosemary
  • 1 14oz can fire roasted tomatoes
  • 4 cups beef broth
  • 3 cups beef cooked (I used leftover brisket, but you can use whatever leftovers on hand or 1 1/2 lbs of raw stew meat).
  • 1 ts salt
  • 1 tsp pepper
  • 2 tsps oregano
  • 1 tbsp gluten free flour or regular flour, optional (see notes)

Instructions

For the NinjaFoodi/InstantPot/Pressure Cooker

  • Turn on the saute feature and add the avocado oil. Please see the notes below if you're using raw stew meat.
  • Add the onions, carrots, and celery and saute until the vegetables have softened up (the onions should be almost see-through). Add the garlic next, stir until fragrant (about one minute).
  • Add the wine. Let it simmer a bit and reduce down, I let this go for about 3-5 minutes.
  • Add the rest of the ingredients. Turn off the saute feature and place the pressure cooker lid on top of the cooker.
  • Turn the valve to seal, and turn on manual pressure on high for 25 minutes.
  • Once it's done you can release the pressure manually but full disclosure: I totally forgot about it for an hour so it released on its own. Either or is fine.

Slow Cooker Instructions

  • Add everything to the slow cooker (see notes below for a browning option) and turn the heat to low. Cooker for 8-10 hours.

Stove top Instructions

  • Follow the pressure cooker instructions. However instead of adding the lid and sealing, bring the soup to a boil, then cover with a lid and reduce it to a simmer.
  • Let the soup simmer for 45 minutes, but the longer the better. I like to simmer for 1-2 hours depending on how much time I have.

Notes

Stew Meat Instructions

Pressure Cooker Instruction Notes:
If you are using raw beef (stew meat) I recommend browning it first.  Add the beef to the pan before the veggies and brown. Remove it and place it on a plate somewhere, then follow the instructions above. Add the beef back in after.
Slow Cooker Instructions:
You have the option to brown the meat as well but the slow cooker should break down the beef until tender.

Flour Instructions

If you would like the soup a little thicker, you can add a tablespoon of flour (or gluten free flour) mixed wth some beef broth to thicken. Simply thicken it to  your liking.

Containers:

The counts for the whole recipe are 5 green, 4 red, 1 yellow, 6 tsps. The yellow is to account for the wine added to the recipe but it is minimal in each serving.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 5g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 650mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3140IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg