Instant Pot Prime Rib Soup is the perfect way to use leftover prime rib from the holidays to make a delicious soup that continues the celebration of flavors.
We always make prime rib for Christmas, but no one seems to ever want the ribs that come attached. We still cook the ribs, but now I secret them away to use for my prime rib soup the next day.
If you have any leftover prime rib, you can make this soup. Since it’s already cooked, the flavorful meat will really enhance the taste of the soup. It’s perfect for relaxing and unwinding after the holidays.
Why You’ll Love It
- Minimal cooking time: Making this soup at high pressure in the Instant Pot is what gives it its magic.
- Comfort in a bowl: Every spoonful of this comforting soup will warm your soul, perfect for chilly nights or when you crave for the nostalgia of a home-cooked bowl of soup.
- Meal prep perfection: This soup is the perfect way to repurpose pre-cooked prime ribs. Whip up a large batch and savor the leftovers; the flavors only get better with time.
Helpful Tips
- While store-bought beef stock works well, using homemade stock allows you to control the flavor and sodium levels more precisely.
- If you prefer a thicker soup, mash some of the potatoes against the side of the Instant Pot with a spoon and stir.
- Refrigerate the soup overnight to make fat-skimming a breeze. The congealed fat can be easily removed from the top once it’s chilled.
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Instant Pot Prime Rib Soup
Ingredients
- 1/2 tablespoon olive oil
- 1 large carrot sliced
- 1/2 onion chopped
- 2 cloves garlic crushed
- 4 ounces fresh mushrooms sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium potatoes peeled and cut into 3/4 inch pieces
- 4 beef ribs trimmed from a cooked prime rib roast
- 3 cups beef stock
- Fresh chives chopped for garnish
Instructions
- Heat the Instant Pot on saute mode. Add the olive oil. Once hot, add the carrot, onion, and mushrooms. Saute for 3 minutes. Add the garlic, salt and pepper. Turn off saute mode.
- Add the potatoes and beef ribs to the pot.
- Pour in the beef stock.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 10 minutes. Do a quick pressure release.
- Remove the rib bones from the pot. Strip them of meat. Return the meat to the pot.
- Skim off the fat before serving. Garnish with fresh chives.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.