Fail-Proof Instant Pot Steak and Potato Soup Recipe

There’s just something about a steaming bowl of soup on a chilly day, isn’t there? It’s like a warm hug from the inside out. And when that soup is packed with hearty steak and tender potatoes? Forget about it! That’s where this Instant Pot Steak and Potato Soup Recipe comes in. I’ve been obsessed with my Instant Pot lately – seriously, it’s a game-changer. It makes everything so much faster and easier, and this soup is no exception.

I used to spend hours simmering soups on the stove, but now? This Instant Pot Steak and Potato Soup Recipe is ready in under an hour! Pressure cooking is kinda magical, really. It infuses all those amazing flavors together in a fraction of the time. Trust me, you’re gonna love this one!

Why You’ll Love This Instant Pot Steak and Potato Soup Recipe

Okay, so why should you even bother making this Instant Pot Steak and Potato Soup Recipe? Let me tell you, it’s a total winner for so many reasons!

Quick and Easy

Seriously, the Instant Pot is like a time machine for cooking. What used to take hours simmering on the stove now happens in a fraction of the time. We’re talking about getting a deeply flavorful, hearty soup on the table in under an hour. That’s a weeknight miracle, right there!

One-Pot Wonder

My favorite part? Everything cooks in ONE pot! Less mess, less fuss, and less cleanup. You sear the steak, sauté the veggies, and pressure cook it all in the same Instant Pot. It’s seriously a game-changer when you’re trying to get dinner on the table without creating a mountain of dishes.

Hearty and Flavorful

This isn’t some wimpy, watery soup. We’re talking about big chunks of tender steak, creamy potatoes, and a rich, savory broth that’ll warm you from the inside out. The steak and potatoes together are just a match made in heaven, trust me!

Perfect Comfort Food

There’s just something so comforting about a warm bowl of soup on a cold night, isn’t there? This Instant Pot Steak and Potato Soup Recipe is like a big, warm hug in a bowl. It’s the perfect thing to curl up with on the couch with a good book or movie. It just screams “cozy night in!”

Ingredients for Your Instant Pot Steak and Potato Soup Recipe

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Instant Pot Steak and Potato Soup Recipe. Don’t worry, it’s mostly stuff you probably already have!

• 1 tablespoon olive oil – For searing that yummy steak!
• 1 ½ pound beef steak, cut into 1-inch cubes – I like using sirloin, but you can use whatever steak you prefer! Just make sure it’s cut into bite-sized pieces.
• 1 medium onion, diced – Yellow or white onion works great!
• 2 medium carrots, diced – Adds a touch of sweetness.
• 3 celery stalks, diced – Gotta have that celery for a good soup base!
• 4 garlic cloves, chopped – Don’t skimp on the garlic! It adds so much flavor.
• 1 tablespoon fresh thyme, finely chopped – Fresh thyme is the best, but you can use dried if that’s all you have. Just use about 1 teaspoon of dried.
• 2-3 bay leaves – These add a subtle but important flavor. Don’t forget to take them out before serving!
• 1 tablespoon Worcestershire sauce – Adds a nice depth of flavor.
• ⅓ cup dry red wine – I usually use a Cabernet Sauvignon or Merlot, but any dry red wine will do. If you don’t have wine, you can skip it, but it really does add something special!
• 2 tablespoons steak sauce – My secret ingredient! It gives the soup a little extra oomph.
• 3 medium potatoes, peeled and cubed – Russet or Yukon Gold potatoes are my go-to.
• 1 cup frozen peas – Adds a pop of color and sweetness.
• 6 cups beef stock – I prefer low-sodium beef stock so I can control the salt. If you’re using regular beef stock, you might want to use less salt when seasoning.
• 2 tablespoons cornstarch – We’ll use this to thicken the soup at the end.
• A handful fresh parsley – For a fresh, bright finish!
• Salt and freshly ground black pepper to taste – Season generously!

How to Prepare Instant Pot Steak and Potato Soup Recipe

Okay, ready to get cooking? This Instant Pot Steak and Potato Soup Recipe is surprisingly easy, I promise! Just follow these simple steps, and you’ll have a delicious, hearty soup on the table in no time.

Searing the Steak

First things first, we gotta sear that steak! Turn your Instant Pot to the “Sauté” setting and add the olive oil. Let it heat up for a minute or two. While it’s heating, season your beef cubes generously with salt and pepper. Don’t be shy! Now, carefully add the beef to the pot in a single layer. You might have to do this in batches so you don’t overcrowd the pot, which will steam the steak instead of searing it. Sear for about 4-5 minutes, flipping the cubes so they’re browned on all sides. This step is *crucial* for building flavor, so don’t skip it!

Building the Flavor Base

Once the steak is nicely browned, add the diced onion, carrots, and celery directly to the pot. Cook for about 3-4 minutes, stirring occasionally, until the veggies start to soften. They should be fragrant and just starting to get tender. Now, stir in the chopped garlic, thyme, and bay leaves. Cook for another 30 seconds or so, until the garlic is fragrant. Be careful not to burn the garlic, or it’ll taste bitter!

Adding the Liquids and Pressure Cooking

Time to deglaze! Pour in the red wine, Worcestershire sauce, and steak sauce. Stir well, scraping up any browned bits from the bottom of the pot – that’s where all the good flavor is! Let it simmer for 1-2 minutes to cook off the alcohol. Next, add the cubed potatoes, frozen peas, and beef stock. Give it all a good stir. Lock the lid on your Instant Pot, making sure the valve is set to “Sealing.” Pressure cook on High for 15 minutes. Once the time is up, carefully perform a Quick Release (be careful, the steam is hot!).

Finishing the Soup

Okay, almost there! Set the Instant Pot back to “Sauté.” In a small bowl, whisk the cornstarch with a few tablespoons of cold water until it’s smooth – this prevents lumps! Slowly pour the cornstarch slurry into the soup, stirring constantly. Simmer for 2-3 minutes, until the soup has thickened to your liking. If it’s too thick, just add a little more beef stock until it reaches the right consistency.

Seasoning and Serving

Finally, stir in the fresh parsley. Give the soup a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a little kick! Ladle the Instant Pot Steak and Potato Soup Recipe into bowls and serve hot. I love to garnish it with extra fresh parsley on top, but that’s totally optional. Enjoy!

Tips for the Best Instant Pot Steak and Potato Soup Recipe

Want to take your Instant Pot Steak and Potato Soup Recipe to the next level? Here are a few of my favorite tips for making it absolutely perfect!

Choosing the Right Steak

Okay, so I usually go for sirloin steak because it’s got a good balance of flavor and tenderness, but honestly, you can use whatever steak you like! Chuck steak is another great option – it’s a little tougher, but it gets incredibly tender when pressure cooked. Ribeye would be amazing too, but it’s a bit pricier, so I usually save that for grilling. Just make sure you cut the steak into roughly 1-inch cubes so it cooks evenly.

Adjusting the Soup’s Thickness

Some people like a super thick and creamy soup, while others prefer it a little thinner. If you want a thicker soup, just add another tablespoon of cornstarch to the slurry. If it’s *too* thick, no problem! Just stir in a little more beef stock until it reaches your desired consistency. Easy peasy!

Enhancing the Flavor

Don’t be afraid to get creative with the flavors! A pinch of smoked paprika can add a really nice smoky depth. I also love adding a little dried rosemary or Italian seasoning for an extra herbal kick. A splash of hot sauce or a pinch of red pepper flakes can add some heat if you like a little spice! Seriously, experiment and make it your own!

Ingredient Notes and Substitutions for Instant Pot Steak and Potato Soup Recipe

Okay, let’s talk about some of the ingredients in this Instant Pot Steak and Potato Soup Recipe and what you can do if you don’t have everything on hand! Don’t worry, there are plenty of easy swaps you can make.

Steak Substitutions

So, the recipe calls for steak, but what if you don’t have any? No problem! You can totally use stew meat instead. It’s usually cheaper than steak, and it gets super tender in the Instant Pot. Just make sure to cut it into similar-sized pieces as the steak. Ground beef can work in a pinch too! Brown it in the Instant Pot before adding the other ingredients. It’ll give you a different texture, but it’ll still be delicious!

Vegetable Variations

Not a fan of peas? Or maybe you just want to mix things up? Go for it! Mushrooms would be a fantastic addition to this Instant Pot Steak and Potato Soup Recipe. Just slice them up and sauté them with the onions and carrots. Green beans would also be yummy! Add them at the same time as the peas. Corn is another great option, especially if you want a little extra sweetness. Seriously, feel free to get creative and use whatever veggies you have on hand!

Broth Options

Beef stock is my go-to for this soup because it adds so much richness, but if you don’t have any, don’t sweat it! Chicken broth will work just fine. It’ll give you a slightly lighter flavor, but it’ll still be delicious. Vegetable broth is another option, especially if you’re trying to keep things a little healthier. Just be aware that it will have a more subtle flavor than beef stock, so you might want to add a little extra Worcestershire sauce or steak sauce to compensate!

FAQ About Instant Pot Steak and Potato Soup Recipe

Got questions about this Instant Pot Steak and Potato Soup Recipe? I figured you might! Here are some of the most common ones I get asked.

Can I use frozen steak?

Okay, so technically, yeah, you *can* use frozen steak. But honestly? I really don’t recommend it. It’s way harder to get a good sear on frozen steak, and that sear is so important for building flavor in this Instant Pot Steak and Potato Soup Recipe. If you absolutely *have* to use frozen steak, make sure it’s fully defrosted first! You’ll also probably need to add a few extra minutes to the cooking time – maybe 5-10 minutes, just to be safe. But trust me, fresh or thawed steak is the way to go if you can!

Can I make this soup on the stovetop?

Absolutely! While the Instant Pot makes this Instant Pot Steak and Potato Soup Recipe super quick, you can definitely make it on the stovetop too. Just heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak just like you would in the Instant Pot, then remove it from the pot and set it aside. Sauté the veggies, add the aromatics, and deglaze the pot with the wine and sauces, just like the Instant Pot instructions say. Then, add the potatoes, peas, and beef stock. Bring it to a boil, then reduce the heat and simmer for about 45 minutes to an hour, or until the steak and potatoes are tender. Stir in the cornstarch slurry and parsley at the end. It’ll take longer, but it’ll still be delicious!

How long does the Instant Pot Steak and Potato Soup Recipe last?

This Instant Pot Steak and Potato Soup Recipe is even better the next day! It’ll last in the fridge for about 3-4 days, stored in an airtight container. You can also freeze it for up to 2-3 months. Just let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw it in the fridge overnight, or use the defrost setting on your microwave. Easy peasy!

Can I add other vegetables to this soup?

Totally! This Instant Pot Steak and Potato Soup Recipe is super versatile. Feel free to add whatever veggies you like! Mushrooms, green beans, corn, zucchini – they’d all be delicious. Just keep in mind that some veggies will cook faster than others, so you might want to add them at different times. For example, heartier veggies like carrots and potatoes can go in at the beginning, while more delicate veggies like zucchini and spinach should be added towards the end so they don’t get mushy.

Storing and Reheating Your Instant Pot Steak and Potato Soup Recipe

Okay, so you’ve made a big batch of this amazing Instant Pot Steak and Potato Soup Recipe, and you’ve got leftovers? Awesome! It’s even better the next day, trust me. Here’s how to store it properly so you can enjoy it later.

Storing Leftover Soup

The key is to let the soup cool down completely before you stash it away. I usually leave it out on the counter for an hour or two to cool to room temperature. Then, transfer it to an airtight container. I like using glass containers, but plastic works too! If you’re planning on eating it within 3-4 days, pop it in the fridge. If you want to keep it longer, freeze it! Just make sure to use a freezer-safe container – you don’t want it cracking in the freezer. It’ll keep for up to 2-3 months in the freezer. Don’t forget to label it with the date, so you know when you made it!

Reheating Instructions

Ready to dig in again? You’ve got a couple of options for reheating your Instant Pot Steak and Potato Soup Recipe. If you’re reheating a small portion, the microwave is your best friend. Just zap it for a few minutes, stirring occasionally, until it’s heated through. If you’re reheating a larger batch, the stovetop is the way to go. Pour the soup into a pot and heat it over medium heat, stirring occasionally, until it’s nice and hot. If it’s too thick, just add a splash of beef broth or water to thin it out. And that’s it! Dinner is served (again)!

Nutritional Information for Instant Pot Steak and Potato Soup Recipe

Alright, let’s talk about the good stuff – what you’re actually getting in a bowl of this Instant Pot Steak and Potato Soup Recipe! Now, keep in mind that these are just *estimates*, okay? It can vary depending on the exact ingredients you use and your portion sizes, but here’s a rough idea:

• Serving Size: About 1 bowl (but who’s counting, right?)
• Calories: Around 350 (not bad for a hearty meal!)
• Sugar: About 5g (mostly from the veggies)
• Sodium: Roughly 700mg (adjust to your liking with salt!)
• Fat: Around 15g (the steak gives it that richness!)
• Saturated Fat: About 6g (from the beef)
• Unsaturated Fat: About 7g (the good kind of fat!)
• Trans Fat: 0g (yay!)
• Carbohydrates: Around 25g (potatoes are the main source)
• Fiber: About 4g (helps keep you full!)
• Protein: A whopping 30g (that steak packs a punch!)
• Cholesterol: Around 80mg (something to keep in mind)

So, there you have it! A delicious and fairly nutritious meal! Remember, it’s all about balance. Enjoy every bite of this Instant Pot Steak and Potato Soup Recipe!

Enjoy Your Delicious Instant Pot Steak and Potato Soup Recipe!

Alright, my friend, you’ve made it! You’ve conquered the Instant Pot, and now you have a steaming bowl of the most amazing Instant Pot Steak and Potato Soup Recipe. I really hope you love it as much as I do!

But hey, don’t keep this deliciousness to yourself! If you tried this recipe, I’d absolutely *love* to hear about it! Leave a comment below and let me know what you think. Did you make any fun substitutions? Did you add any extra spices? I’m always looking for new ideas!

And if you really enjoyed it, please give the recipe a rating! It helps other people find it, and it makes my day to see those stars light up!

Oh, and one more thing! Don’t forget to share this recipe with your friends and family! Sharing is caring, right? Snap a photo of your beautiful bowl of Instant Pot Steak and Potato Soup Recipe and tag me on social media! I can’t wait to see your creations! Happy cooking, everyone!

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