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
- In Instant Pot, heat oil, then saute veggies until just tender. Add garlic and saute for 2 minutes.
- 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.
- For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
- 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.
- Meanwhile, remove any meat from bones and set aside.
- When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
- Stir in prime rib and, if needed, add salt and freshly ground pepper.
- Serve with a crusty French bread or warm dinner rolls.
- Not bad, but this recipe is missing something