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.