Creamy Beefy Noodle Soup

2 Lbs beef chuck roast (I didn't weigh mine but I am guessing it was around 2 lbs)

1 can 14 oz beef broth

1 envelop beefy onion soup mix 2.2oz

1 can cream of mushroom soup 10.5oz

3-4 cloves garlic minced fresh

2 large carrots sliced

1/2 cup sliced celery

6 cups beef broth

4 oz cream cheese block

salt and pepper to taste

8 oz dried small pasta

1 Tbls dried parsley (you can use fresh but I usually don't have any on hand)

(My beef chuck roast was frozen so I added it to the instant pot with 1 can of beef broth and pressure cooked it for 10 minutes. I quick released the steam when it was done. )

if not frozen:

I added to the instant pot the roast, 1 can (14 oz) of broth, onion soup mix, cream of mushroom soup, fresh minced garlic to the instant pot. 

I pressure cooked this for 30 mins. 

I quick released the pressure.

I took the roast out and shredded it. 

Add the shredded beef back to the pot and ADD IN the carrots, celery and 6 cups of beef broth, cream cheese and salt and pepper to taste.

I pressure cooked it for 15 minutes. 

I quick released the pressure.

I turned the instant pot to saute.

I added in the dried pasta and dried parsley. 

leave the lid off and boil the noodles until almost done per the package. 

Stir and enjoy!

PS: you could probably add in 8 ounce mushrooms.

You could use barley instead of pasta.
or:
1 cup uncooked wild rice instead of pasta


make your own Liptons onion soup
https://fountainavenuekitchen.com/lipton-onion-soup-mix-copycat-recipe/

make your own cream of mushroom soup
https://www.gimmesomeoven.com/condensed-homemade-cream-mushroom-soup-recipe/

PRINTABLE RECIPE