Loaded with hearty chunks of tender steak and potatoes, this chunky Steak and Potato Soup is a must-try for meat and potato fans. It’s an easy to make soup in your Instant Pot, and in under an hour, you’ll have the kind of flavor that comes from cooking all day long. Grab a spoon and dig in!
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The broth is big and beefy in this easy Instant Pot soup recipe, and with chunks of tender steak, potatoes, beans, carrots, and more, it’s hearty enough to be a meal all on its own.
What You Need To Make Steak & Potato Soup in the Instant Pot
- Instant pot – I love the big, 6 qt. model. There’s room in it for even big meals
- Cooking oil
- Steak – see my notes below
- Onion
- Celery
- Carrots
- Garlic
- Beef broth – see my notes below
- Red wine – optional but adds so much flavor
- Potatoes – see my notes below
- Green beans – fresh or frozen
- Steak sauce
- Worcestershire sauce
- Bay leaf
- Salt and pepper
- All purpose flour – to thicken (optional)
What Kind of Steak Do You Use in Steak & Potato Soup?
Because this soup cooks in the Instant Pot and tenderizes the steak really well, you can use a variety of steak cuts. Some of my favorite are:
- NY Strip
- Sirloin
- Eye of round
You could sacrifice T-bone or ribeyes in this recipe, but it doesn’t really need those fancy high-end steaks. Everyday cuts will work just fine.
Beef Broth
You can make your own bone broth to use in this recipe – which is my favorite way to make it – or purchase low or no-sodium added beef stock. Watch the list of ingredients – many beef broth/stock products have artificial flavors and colors added.
What Kind of Potatoes Do You Use in Soup?
Because this is an Instant Pot steak recipe, you can use just about any kind of potato. Cooking under pressure keeps the potatoes whole, so they won’t disintegrate like they would if cooking on the stove-top. Use whatever spuds you’ve got on hand, and leave the peel on for added flavor! Just give them a good scrub first.
How To Make This Steak Soup Recipe
For a list of full ingredients and instructions, scroll down to the recipe card.
- Put the Instant Pot on sautee and add the oil. When the oil is shimmering but not smoking, add the diced steak, onions, celery, carrots, and garlic. Sautee on high for about 5 minutes until the steak is browned and the veggies are tender-crisp. Don’t worry if this steams instead of sautees – that’s fine, you’re building flavor!
- Set the Instant Pot to soup/stews, high, 30 minutes.
- Add the broth (reserve 1/2 cup of the broth if you’re going to thicken the soup with the flour), wine, potatoes, beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt to the pot. Close the lid and press start.
- When the time is up, let it naturally release for 10 minutes to keep the pressure spigot from gunking up with soup. If you’re in a hurry, you can manually release. You won’t hurt the soup.
- Make a slurry with the flour and reserved broth, whisking well to remove lumps. Add it to the hot soup in a slow stream stirring well as you add it.
- Pop the pot back onto sautee and let the mixture boil and thicken. Stir frequently. Once it’s boiled for a minute or two, turn the pot off, adjust the seasoning, and serve!
Chef Jenn’s Tips
- Trim excess fat and gristle from the steak – a bit of fat in it is OK but you don’t want to bite into a mouthful of fat
- Try to cut the potatoes about the same size – 1/2-inch cubes – so they cook evenly
- Use your favorite steak sauce – it adds oodles of flavor!
- Remove the bay leaf before serving
- Thickening the soup isn’t required, but I like it just a wee bit thicker than just broth. Feel free to add more flour slurry to your soup if you like it thicker.
- This is the best Steak and Potato Soup recipe, and the flavors are even better the next day!
- Skip the flour as a thickener to keep this Steak and Potato Soup gluten-free.
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What To Serve With This Steak and Potato Soup Instant Pot Recipe
A big bowlful of this is a meal all by itself, or serve a smaller portion with your favorite salad, sandwich made with Old Fashioned Ham Salad, or slice of crusty bread. It also pairs lovely with less meaty meals like Sausage & Broccoli Rabe Pasta or Smoked Mac and Cheese.
Can I Freeze Steak and Potato Soup?
Heck yes! Just be aware that the potatoes will disintegrate a bit during the thawing and reheating process.
Frequently Asked Questions
Yes! After the initial sauteeing of the meat and veg, you just load in all the remaining ingredients and set it and forget it! It’s going to smell sooooo good cooking! The hardest part of this recipe is waiting until it’s done!
Yes, you can make this a leftover steak and potato soup recipe. Just add the meat when you add the broth – it doesn’t need to be browned.
If you omit the potatoes and don’t use flour to thicken it, it can be low carb. But as the recipe is written, no, it is not considered low carb.
Step By Step Process
Instant Pot Steak and Potatoes Soup
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 pound steak fat removed, cubed
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 2 cloves garlic minced
- 6 cups beef stock reserve 1/2 cup to thicken the soup
- 1/4 cup red wine optional
- 1 bay leaf
- 2 tablespoons steak sauce
- 2 tablespoons Worcestershire sauce
- 3 cups diced potatoes about 2 potatoes
- 2 cups cut green beans
- 1 teaspoon salt
- 4 tablespoons all purpose flour
Instructions
- Put the Instant Pot on sautee and add the oil. When the oil is shimmering but not smoking, add the diced steak, onions, celery, carrots, and garlic. Sautee on high for about 5 minutes until the steak is browned and the veggies are tender-crisp. Don't worry if this steams intead of sautees – that's fine, you're building flavor!
- Set the Instant Pot to soup/stews, high, 30 minutes.
- Add the broth (reserve 1/2 cup of the broth if you're going to thicken the soup with the flour), wine, potatoes, beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt to the pot. Close the lid and press start.
- When the time is up, let it naturally release for 10 minutes to keep the pressure spigot from gunking up with soup. If you're in a hurry, you can manually release. You won't hurt the soup.
- Make a slurry with the flour and reserved broth, whisking well to remove lumps. Add it to the hot soup in a slow stream stirring well as you add it.
- Pop the pot back onto sautee and let the mixture boil and thicken. Stir frequently. Once it's boiled for a minute or two, turn the pot off, adjust the seasoning, and serve!
Notes
Chef Jenn’s Tips
- Trim excess fat and gristle from the steak – a bit of fat in it is OK but you don’t want to bite into a mouthful of fat
- Try to cut the potatoes about the same size – 1/2-inch cubes – so they cook evenly
- Use your favorite steak sauce – it adds oodles of flavor!
- Remove the bay leaf before serving
- Thickening the soup isn’t required, but I like it just a wee bit thicker than just broth. Feel free to add more flour slurry to your soup if you like it thicker.
- This is the best Steak and Potato Soup recipe, and the flavors are even better the next day!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
