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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: 6 to 8
Calories: 240kcal

Ingredients

  • 1½ lbs. roast beef from the deli sliced thin
  • 1 onion chopped
  • 1 green pepper chopped
  • 10 oz. can cream of mushroom soup or use homemade
  • 4 cups chicken broth
  • 4 cups beef broth
  • ½ cup Swiss cheese shredded

For homemade cream soup:

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ¾ cup milk
  • ¾ 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 the remaining broth.
  • Set cook time for 25 minutes.
  • Do a quick pressure release.

For homemade cream soup:

  • Melt butter in a pan.
  • 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.
  • Use this in place of the 1 can of cream of chicken soup in the recipe.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 3310mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 79mg | Calcium: 416mg | Iron: 4mg