Instant Pot Leftover Pot Roast Soup. How to make a delicious beef soup from leftover pot roast in the instant pot pressure cooker. Loaded with favourite pot roast ingredients, this is fantastic for using up leftovers and ideal for freezing for later.
Leftover Pot Roast Soup
I often get asked what I would be doing if I wasn’t a kitchen gadgets food blogger. Well the answer is always the same.
I would be a frugal food blogger. I would focus on meals from leftovers and how to feed your family on a low budget and still enjoy great food.
Mainly because I am obsessed with leftovers and its amazing how many days, I can stretch out one lot of leftover roast dinner.
No surprise then, that after making instant pot frozen pot roast that I had plenty of plans from the leftovers.
We had some of the meat as pulled beef tacos and then a round of beef pot roast stew and then there was pot roast soup.
But that’s not what today’s recipe came from. Today’s recipe is from behind the scenes recipe testing and not cooking my instant pot pot roast for long enough.
It shredded on the outside, but in the middle it was cooked, but just like making roast beef from chuck roast and was not falling apart like pot roast should.
What I did was shred what I could and put the rest to one side, as it would be ideal for using in a pot roast soup.
My Leftover Pot Roast
Here is a picture of the leftover pot roast:
As you can see, we have a few big chunks of leftover pot roast as well as some pot roast that has been shredded.
We also have leftover:
- Beef stock (needs the fat draining)
- Pot Roast Gravy
Though no leftover carrots and potatoes so we will need to prepare some extra.
We will also need to dice the remaining pot roast and get it ready for making into a soup.
But overall, I am really pleased with what leftovers I have, to transform into a delicious pot roast soup.
How To Make Soup Out Of Leftover Pot Roast?
The quick version of cooking leftover pot roast soup in instant pot goes as follows:
- Prep your potatoes and carrots and dice your cooked pot roast.
- Load into the instant pot.
- Add leftover pot roast stock.
- Pressure cook + serve.
There is a little more to it than that, but those are the simple basics!
What To Do With Leftover Soup
But the story doesn’t end there with our leftover pot roast soup. We have leftovers of the soup made for leftovers.
That ladle of pot roast soup sat in the instant pot also has a purpose.
Blend it until smooth and put it into your favourite freezer container:
Then add a lid when its cool, add a freezer sticker and you have a beef stock for next time you cook beef in the instant pot or the slow cooker.
More Leftover Pot Roast Recipe Ideas
But you can take it beyond leftover soup and beyond leftover stock. There are many ways you can enjoy your spare pot roast meat.
- Leftover pot roast beef stew – Instead of the final blend at the end of the recipe, keep it less creamy, add frozen peas and you have a leftover stew.
- Leftover Meat Pies – Load what is left into our air fryer pie crust and enjoy yummy meat pies.
- Leftover Pizza – Make a batch of our bread maker pizza dough and then roll out and make a meat feast pizza.
- Homemade Tortilla Wraps – The hubby makes the most amazing homemade wraps and you can get his recipe here. We always follow this recipe at Christmas with spare turkey but would work well with beef for tacos too.
Instant Pot Leftover Pot Roast Soup
Ingredients
Kitchen Gadgets:
Pot Roast Soup Ingredients:
- 400 g Leftover Pot Roast Meat
- 400 ml Beef Stock
- 600 ml Leftover Beef Gravy
- 4 Large Carrots
- 4 Medium Potatoes
- 1 Tbsp Oregano
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- Salt & Pepper
Instructions
- Check how much pot roast you have left and peel and dice any carrots or potatoes that you need. Also cube your leftover pot roast.
- Put your leftover beef stock through a sieve to get rid of any excess fat and add it to your leftover beef gravy.
- Load into the instant pot your leftover beef, the stock, the gravy, the carrots, and the potatoes. Season with oregano, garlic powder, onion powder and salt and pepper. Stir. Place the lid on the instant pot and set to sealing. Cook for 5 minutes on manual pressure.
- When the instant pot beeps, manually release pressure. Take about 15% of the soup to the blender and blend until smooth. Stir into the soup and it will make it creamy and not give it a stew feel. Load into soup bowls and serve with homemade bread.
Notes
Nutrition
Can’t make it now? Then pin it for later!
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I don’t want the chopped leftover steak to be overcooked. I pressurize my veggies to the right taste not too mushy but with a slight bite. Then to add the cooked meats what button do I use to just thoroughly heat them together for soup finish to eat?
Hi Bj,
I would use the saute button after adding the meat as bringing it back to pressure could overcook the vegetables, then when it comes to a slight simmer turn off 🙂
Excellent soup ! Didn’t have gravy but had some from a can , so I didn’t use any salt or seasoning to make it to salty
Good recipe. Just altered it a bit made it a little more latino.
Added 400ml of water 2tsp of chicken bouillon instead of beef gravy.
Once soup started boiling i added string beans
3mins later added cilantro portion up to you stirred the soup.
And you’re ready to eat!
You can also add yucca to make broth thicker.
Inckudes
Great instant pot recipe. 5 stars.
Love pot roast soup. Thanks for transforming it to the instant pot. I have the 6qt and this is ideal for me.
Thank you Samantha! I am a huge fan of your leftover meals in the instant pot and this is as amazing as your other recipes.