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Instant Pot Prime Rib Soup
  • oil, for sautein (I use coconut oil)
  • 1 large onion, chopped
  • 1 carrot coarsly chopped
  • 1 stalk celery coarsley chopped
  • 3 large garlic cloves, chopped
  • 1 cup dry red wine
  • 3-4 beef bones, from a rib roast
  • Thyme sprigs, basil, bay leaf, salt and peppercorns
  • 4 cups vegetable or beef stock
  • 4 cups water
  • 3 carrots, sliced into 1/2-inch rounds
  • 2 stalks celery, cut into 1/2-inch dice
  • 2 medium potatoes, peeled and cut into 1/2-inch dice
  • 1 tablespoon dried basil
  • 2 (14 ounce) cans diced tomatoes, with their juice
  • 1 ⁄2 small cabbage, coarsely chopped
  • 1 cup prime rib roast, leftovers, cut into 1/2-inch pieces (optional)
  • salt, to taste
  • fresh ground pepper, to taste
  1. In Instant Pot, heat oil, then saute veggies until just tender. Add garlic and saute for 2 minutes.
  2. Add wine, scraping up any browned bits that may have formed. Add bones, stock and water, bay leaf, thyme, basil, salt and pepper.  Set Manual to 30 minutes.
  3. For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
  4. Place a colander in a large bowl and strain mixture. Add stock to soup pot, then add all remaining ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
  5. Meanwhile, remove any meat from bones and set aside.
  6. When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
  7. Stir in prime rib and, if needed, add salt and freshly ground pepper.
  8. Serve with a crusty French bread or warm dinner rolls.
  • Not bad, but this recipe is missing something