- 1/2 cup beef drippings
- 1 cup carrots peeled and sliced
- 6 stalks of celery diced
- 1 onion diced
- 3 cloves garlic
- 1 cup leftover cooked roast beef
- 2 32 oz. containers of beef broth
- 2 plum tomatoes
- 1/2 cup barley
- 1/2 cup frozen green peas
- 1/2 cup white mushrooms optional
- fresh chives and flat leaf parsley minced, for garnish
Turn the Instant Pot on to Saute setting. Melt reserved beef drippings, then add in the carrots, celery, onions, and garlic. Cook for 5 minutes. Then add in the diced roast beef and the broth.
Turn the Instant Pot off then select "soup" setting. Set for 15 minutes. Once done cooking, carefully do a quick release pressure. Add in the plum tomatoes, barley, and frozen green peas (add the sliced mushrooms if you want them in the soup). Place the lid back on the Instant Pot and set for 1 minute on Manual Setting. Once done do a quick pressure release.
Season with salt and pepper and ladle into bowls. Garnish with fresh chives and flat leaf parsley.
Calories: 80kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 574mg | Potassium: 296mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2885IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg