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Steak and Potato soup instant pot in a bowl
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3.18 from 95 votes

Instant Pot Steak and Potatoes Soup

Hearty, chunky, and loaded with big, beefy flavors, this Steak and Potato Soup recipe is an easy and tasty meal when you use your Instant Pot!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: beef soup, beef soup recipe, instant pot recipe, steak and soup recipe
Servings: 8 servings
Calories: 271kcal

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

Serving: 1.5cups | Calories: 271kcal | Carbohydrates: 27g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 809mg | Potassium: 1050mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2945IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3mg