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 mushrooms. You could use barley instead of pasta.