Pressure Cooker Leftover Brisket Soup
Watch over my shoulder as I make use of my leftover pressure cooker brisket and transform it into the best ever hearty instant pot brisket soup.
This also works well with lots of different leftover roast beef so don’t think it only works with brisket.
Pressure Cooker Leftover Brisket Soup
Servings: 4
Calories: 167kcal
Equipment
- Electric Pressure Cooker
Ingredients
- Leftover Beef Brisket diced
- 1 Medium Brown Onion
- 1 Tbsp Extra Virgin Olive Oil
- 240 ml /1 Cup Red Wine
- 240 ml /1 Cup Frozen Beef Stock
- 2 Large Carrots
- 330 g /2 Cups Frozen Sweetcorn
- 2 400g /14oz Cans Chopped Tomatoes
- 1 400g /14oz Can White Beans drained
- 1 Tbsp Sweet Paprika
- 1 Tbsp Coriander Leaf
- 1 Tbsp Dried Thyme
- 1 Tbsp Mixed Herbs/Italian Seasonings
- Salt & Pepper
Instructions
- 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.
Notes
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.
Nutrition
Calories: 167kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 155mg | Potassium: 608mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6096IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 3mg
