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Pot Roast Soup

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.
Course Soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people

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

  1. Cut the beef roast into about 1 inch cubes and season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Release steam.
  6. 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.