I stole this recipe for Pot Roast Soup from macheesmo.com. This instant pot soup tastes just like pot roast! Beef is cubed and seasoned before being sautéed in the instant pot. Then onions, carrots, celery and garlic are cooked slightly. Next the beef is mixed with barley, beef stock, tomato paste and seasoning. After pressure cooking, the vegetables are added in and the soup simmers for a few minutes. This recipe is a quick way to make a meal that tastes like it cooked all day. Another great way to cook beef, no matter how you get it to your house.
For this recipe you will need: 2 lbs chuck roast, ½ tsp salt, ½ tsp pepper, 2 tbsp olive oil, 1 white onion, 3 carrots, 2 stalks celery, 4 cloves garlic, ⅓ cup barley, 4 cups beef stock, ¼ cup tomato paste and 1 tsp dried thyme.
Start with cutting the beef roast into about 1 inch cubes and season with salt and pepper.
At this time turn pressure cooker to SAUTE and add the olive oil. When hot, add the beef and brown well on all sides for a few minutes per side. Remove beef and set aside.
Then keep the cooker on and add the chopped onions, carrots, celery and garlic. Cook for 6-7 minutes, stirring occasionally, until veggies start to take on some color and soften slightly (they won’t be completely cooked at this point). Remove the vegetables and set aside.
Next, return the beef to the cooker with the barley, beef stock, tomato paste and thyme. Lock the lid on the cooker and press MEAT/STEW setting. Set the pressure for HIGH and timer for 20 minutes.
After releasing the steam add the vegetables to the cooker and press SAUTE to keep hot. Simmer for a few minutes to combine flavors and finish cooking the vegetables. Season with salt and pepper.
Then ladle into bowls and enjoy!
If you liked the recipe for Pot Roast Soup you can try other beef soups like Beef Barley Soup, Beef Noodle Main Dish Soup, Italian Wedding Soup and Barley Beef and Vegetable Soup.
Pot Roast Soup
Ingredients
- 2 lbs chuck roast cubed
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 1 white onion chopped
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- ⅓ cup faro or barley
- 4 cups beef stock
- ¼ cup tomato paste
- 1 tsp dried thyme
- Salt / pepper
Instructions
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Cut the beef roast into about 1 inch cubes and season with salt and pepper.
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Turn pressure cooker to SAUTE and add the olive oil. When hot, add the beef and brown well on all sides for a few minutes per side. Remove beef and set aside.
-
Keep the cooker on and add the chopped onions, carrots, celery and garlic. Cook for 6-7 minutes, stirring occasionally, until veggies start to take on some color and soften slightly (they won’t be completely cooked at this point). Remove the vegetables and set aside.
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Return the beef to the cooker with the faro or barley, beef stock, tomato paste and thyme. Lock the lid on the cooker and press MEAT/STEW setting. Set the pressure for HIGH and timer for 20 minutes.
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Release steam.
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Add the vegetables to the cooker and press SAUTE to keep hot. Simmer for a few minutes to combine flavors and finish cooking the vegetables. Season with salt and pepper.