Leftover Prime Rib Recipes Instant Pot
Description
Are you looking for a delicious way to use up leftover prime rib? Look no further than this amazing Instant Pot recipe! Leftover prime rib can be transformed into a delicious, hearty soup loaded with flavor and packed with nutrients. This recipe is easy to make and can be prepared in just a few minutes. The soup is perfect for a cold winter day or as a comforting meal. The combination of the prime rib with vegetables and herbs create a flavorful and satisfying dish that will leave you feeling full and satisfied.
Prep Time
This recipe takes about 10 minutes to prepare. You will need to chop the vegetables, mince the garlic, and measure out the spices and herbs. You will also need to shred the cooked prime rib if it is not already shredded.
Cook Time
The total cook time for this recipe is approximately 30 minutes. This includes the time it takes to pressure cook the soup and to let it naturally release the pressure.
Ingredients
- 1 ½ lbs. cooked prime rib, shredded
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
1. Heat the olive oil in the Instant Pot on the “sauté” setting. Add in the onion and garlic and cook for 2-3 minutes, until they are softened.
2. Add in the shredded prime rib and cook for 1-2 minutes, stirring occasionally, until the meat is lightly browned.
3. Pour in the beef broth and stir to combine. Add in the carrots, celery, parsley, and thyme.
4. Secure the lid and set the Instant Pot to the “soup” setting. Cook for 15 minutes. Allow the pressure to release naturally.
5. Taste and season with salt and pepper, if desired. Serve warm.
Equipment
- Instant Pot
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon
Notes
This recipe is a great way to use up leftover prime rib. You can also use leftover roast beef or steak in this recipe. If you don't have an Instant Pot, you can make this recipe on the stovetop. Simply heat the oil in a large pot or Dutch oven over medium heat. Follow the instructions as directed, reducing the cook time to 10 minutes or until the vegetables are tender.
Nutrition: Per Serving
Calories: 238; Fat: 16g; Carbs: 5g; Protein: 18g; Sodium: 582mg
Recipe Tips
For an extra flavor boost, add a tablespoon of Worcestershire sauce to the soup. You can also add a splash of red wine or balsamic vinegar. To make this soup vegan, simply omit the prime rib and use vegetable broth instead of beef broth. To make this recipe even heartier, add in 1 cup of cooked quinoa or 1 can of drained and rinsed white beans. You can also add in other vegetables, such as diced potatoes, green beans, corn, or peas. For an extra kick of heat, add in a pinch of red pepper flakes.
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