Get ready for a hearty and satisfying meal with our Instant Pot Steak and Potato Soup recipe. This is comfort food at its best – tender chunks of steak, hearty potatoes, and savory seasonings, all cooked to perfection in the convenience of your Instant Pot.
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Why This Recipe Works
- Hearty and Satisfying: This Instant Pot Steak Soup recipe is rich with chunky mushrooms and tender steak pieces.
- Effortless Preparation: Utilizing the Instant Pot ensures a stress-free cooking process.
- Comfort Food at its Best: Perfect for a cozy night in, warming you from the inside.
If you think this recipe sounds delicious then try our Instant Pot Steak Fajitas, Instant Pot Steak Bites or Instant Pot Beef Tips recipes.
📋 Ingredients
- Red Potatoes: Provide a hearty, starchy element to the hot soup, adding thickness and bulk.
- Steak Meat/Round Steak/Beef Stew Meat: The main source of protein, it adds a rich, savory depth that complements the earthiness of the mushrooms.
- Bay Leaves: Add an aromatic subtlety, lending a layer of complexity to the soup's flavor profile.
- Baby Bella Mushrooms: Known for their meaty texture and earthy flavor, they enhance the soup's robustness.
- Salt & Pepper: Heighten the flavors of all other ingredients.
- White Onion: Provides a mild, sweet flavor base that balances the richness of the beef and mushrooms.
- Beef Broth: Forms the soup's savory liquid base, amplifying the flavors of the beef and mushrooms.
- Water: Used to adjust the soup's consistency without altering its flavor profile too much.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Creamy Steak and Sweet Potato Soup: Swap regular potatoes with sweet potatoes and add a splash of cream for a sweet and creamy version.
- Steak, Potatoes, and Vegetable Soup: Toss in additional vegetables like fresh or frozen peas, carrots, celery, and green beans for added nutrients and color.
- Steak and Potatoes Stew: Cozy up with a hearty bowl of Steak and Potato Stew, the thicker and chunkier cousin of the classic soup, by adding celery, carrots and tomatoes.
- Chuck Roast: Try using chuck roast as a tasty alternative to beef steak or stew meat; it gets really soft and full of flavor when you cook it slowly or in a pressure cooker.
- Worcestershire Sauce: Can be added for an umami flavor boost, but it's not a direct substitute for any ingredient. It complements the beefy flavors well in Instant Pot Steak and Potato Soup.
🔪How To Make Instant Pot Steak and Potato Soup?
- Step 1: Set Instant Pot to sauté mode. Add in onions and beef. Sauté until the beef is lightly browned on the outside. Turn off sauté mode.
- Step 2: Add in diced potatoes, mushrooms, and bay leaves.
- Step 3: Pour in beef broth and about 2 to 3 cups of water to max fill line in a 6-quart pot. In an 8-quart pot, you won't hit the fill line. Eyeball this to make sure there is enough liquid. If you feel you need more water, add some. Stir in salt and pepper.
- Step 4: Set the valve to seal, then put on high pressure for 20 minutes. Once the pot stops counting, release the pressure. Serve with buttered bread.
👩🍳 Expert Tips
- Choose The Right Cut Of Steak: Opt for a flavorful and tender cut like sirloin or ribeye for best results.
- Sear Your Steak: Before you pressure cook, sear your steak pieces in the Instant Pot to enhance their flavor.
- Cut Potatoes Evenly: Ensure all your potatoes are cut into similar sizes for even cooking and a consistent texture.
- Season Well: Don't skimp on the seasonings – a good blend of herbs and spices can transform your hearty soup from good to great.
💭 FAQs
Beef, particularly cuts like sirloin or boneless beef sirloin steak, goes well with Steak and Potato Soup. These cuts provide a hearty and tender addition to the soup.
Yes, you can use cooked steak in this soup. It’s a great way to use up leftovers; just add the cooked steak towards the end of cooking time so it doesn’t become overcooked.
Yes, you can certainly make this soup in a slow cooker. Just add all your ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can make Steak and Potato Soup on a stovetop. Most recipes involve simmering the ingredients on low-medium heat, typically in a Dutch oven or large pot, until the beef and potatoes are tender.
Yes, using cream in Steak and Potato Soup can add a rich, creamy texture and flavor to the soup, but it’s optional, depending on your dietary preferences.
For the best soup, opt for Russet potatoes or Yukon gold potatoes for their ideal texture and flavor.
Allow the leftover soup to cool down at room temperature and place into containers. Depending on when you plan to consume the soup, either refrigerate for 2-3 days or freeze for up to 3 months).
Serving Suggestions
These are my favorite sides to serve with Steak and Potato Soup:
- Crusty Bread or Dinner Rolls: A warm baguette, crusty bread, or soft dinner rolls are excellent for dipping into the hearty soup. You can also add a bit of butter or spread garlic butter on the bread for extra flavor.
- Cheese and Herb Biscuits: Serve flaky, cheesy biscuits with herbs on the side. These can be a delightful addition to your soup, providing a combination of flavors.
- Garlic Bread or Garlic Knots: If you enjoy garlic flavors, consider serving garlic bread or garlic knots. The garlic notes will complement the savory steak and potato soup.
- Parmesan Breadstick: A crispy, cheesy parmesan breadstick makes an excellent dunking companion for steak and potato soup.
🍜 Related Recipes
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Instant Pot Steak and Potato Soup
Ingredients
- 6 Red Potatoes
- 1 lb Steak Meat round or petite sirloin
- 2 Bay Leaves
- 400 g Baby Bella Mushrooms Sliced
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 1 Onion Large
- 1 Cup Beef Broth 32 Oz
- Water
Instructions
- Set instant pot to sauté mode. Add in onions and beef. Sauté until beef is lightly browned on the outside. Turn off sauté mode.
- Add in diced potatoes, mushrooms, and bay leaves.
- Pour in beef broth and about 2 to 3 cups water to max fill line in a 6 quart pot. In an 8 quart pot you won’t hit the fill line. Eyeball this to make sure there is enough liquid. If you feel you need more water add some.
- Stir in salt and pepper.
- Set the valve to seal then put on high pressure for 20 minutes.
- Once the pot stops counting release the pressure.
- Serve with buttered bread.
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