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Instant Pot Philly Cheese Steak Soup

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 3 to 4
Calories: 283kcal

Ingredients

  • ¾ lbs. roast beef from the deli sliced thin
  • ½ onion chopped
  • ½ green pepper chopped
  • ½ - 14 oz. can cream of mushroom soup or use homemade
  • 2 cups chicken broth
  • 2 cups beef broth
  • ¼ cup Swiss cheese shredded

For homemade cream soup:

  • 2 Tbs. butter
  • 2 Tbs. all-purpose flour
  • ⅓ cup milk
  • ⅓ cup chicken broth

Instructions

  • Chop beef into bite-sized pieces.
  • Place beef, onion, and green pepper in the pressure cooker pot.
  • Stir mushroom soup together with 2 cups broth.
  • Pour into pressure cooker pot and add remaining broth.
  • Set cook time for 25 minutes. Do a quick pressure release.

For homemade cream soup:

  • Melt butter in a skillet.
  • Whisk in flour and cook, stirring constantly, for a minute or two until golden.
  • Slowly whisk in milk and broth and bring to a boil, stirring frequently.

Nutrition

Calories: 283kcal | Carbohydrates: 11g | Protein: 36g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 3813mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 79mg | Calcium: 417mg | Iron: 4mg