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.
Servings: 10 servings
- 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)
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.
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.
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.
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.
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.
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