Instant Pot Leftover Brisket Soup
Instant Pot Leftover Brisket Soup. Watch over my shoulder as I make use of my leftover instant pot brisket and transform it into the best ever hearty brisket soup.
Instant Pot Brisket Soup Ingredients:
Peel and dice your onion and sauté in the instant pot with some extra virgin olive oil.
Press cancel and deglaze the instant pot with red wine.
Peel and dice your carrots and load everything apart from the frozen corn into the instant pot. Stir and place the lid on the instant pot.
Set the valve to sealing and cook for 5 minutes on pressure cook/manual and then do a 10 minute natural pressure release.
Release the remaining pressure, stir in frozen corn until it has warmed through. Do a taste test and adjust the seasoning if necessary.
Freezing. Note you can not freeze this, because the beef brisket has previously been cooked. You also can not reheat the soup. So only cook as much as you plan to eat.
Swap. You can also mix and match your favourite vegetables and your favourite seasonings in this recipe.
Thanks for reading our instant pot leftover brisket soup recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more soup recipes, I recommend you try our instant pot thai curry soup next.
Calories: 329kcal | Carbohydrates: 38g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 484mg | Potassium: 1213mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6316IU | Vitamin C: 35mg | Calcium: 120mg | Iron: 5mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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