This Instant Pot steak and potato soup has all the comfort feels and flavors of a proper rustic meal the whole family can enjoy. Taking that humble combo of beef steak and potatoes and turning it into a hearty soup, makes this pressure cooker recipe perfect for fall and winter. Bonus, it’s very nutritious and can be made with a variety of meat cuts and vegetables.
In today’s recipe, we will show you how to make a rustic, hearty and nutritious Instant Pot soup with diced steak and potatoes. Cooked in well-seasoned beef broth, potatoes and other vegetables are paired with pre-cooked diced steak as well as mushrooms and Parmesan cheese, for a truly delicious finish.
TIPS FOR MAKING STEAK & POTATO SOUP
We used London broil steak but another beef cut could work just as well here. You can also swap it for pork, chicken or lamb. As for the vegetables, we’ve kept to the classic trio of onions, celery and carrots as well as satiating potatoes. Mushrooms are added right at the end, which is also a great time to throw in a handful of spinach leaves for extra greens.
You can skip the Parmesan cheese and keep this steak and potato soup dairy-free and Whole30-friendly. If you can the nutritional info below in the recipe card, you will see just how many nutrients you can fill up on in one serving of this pressure cooker soup. Using bone broth instead of regular beef stock will make it even extra beneficial.
And yes, it’s great for making ahead as it will freeze well for up to 3 months.
HOW TO MAKE STEAK & POTATO SOUP IN INSTANT POT
You will find the full list of ingredients, instructions and nutritional information in the recipe card below. Here are some handy step-by-step photos to guide you along.
First of all, prepare the ingredients. You can do them all at the same time or start with the steak and the vegetables and do the mushrooms and cheese later on.
Step 1. Season the steak and pre-cook on a Saute setting of the Instant Pot. We did ours for 2-3 minutes each side, until medium-rare. Remove the steak and set to rest before dicing it into bite-size pieces. The pre-cooked steak will be added to the finished hot soup where it will complete its cooking process while ‘resting’ further.
Step 2. Now, you will deglaze the pot with a little beef broth to get all those steak seasonings and any burnt bits off the bottom of the pot. This has a lot of flavor! Add the rest of the stock, vegetables and herbs and stir through. Set to pressure cook on HIGH on 4 minutes with quick release at the end (see full instructions below).
While the soup is very hot, add and stir in the Parmesan cheese, sliced mushrooms and our diced steak and allow to sit for 20-30 minutes (minimum 10 minutes). This resting period will cook the mushrooms and finish our steak. Serve with sour cream and any other toppings you like.
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Learn how to make rustic and hearty Instant Pot steak and potato soup perfect for the whole family. Finished with mushrooms and Parmesan cheese, this pressure cooker soup is very nutritious and is great for freezing and making ahead.
2 lbs /900 g London broil (or another steak of choice)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil
8 cups beef broth or stock (bone broth would work well here)
6 cups diced red potatoes (quartered)
1 medium onion, diced
2 stalks celery, diced
2 cups diced carrots
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
6 oz / 170 g mushrooms (sliced)
- Season the steak with Italian seasoning, garlic powder, salt and pepper and allow to come to room temperature (about 10-15 minutes out of the fridge).
- Turn the Instant Pot on and set to Saute function. Once hot, add the olive oil and the steak and sauté for 2-3 minutes each side for medium-rare (we will finish cooking the steak later on).
- Remove the steak to a cutting board and set aside for a few minutes. Add a cup of beef broth and stir to deglaze. This cooks and releases the flavorful pieces from the bottom of the pot. Press Cancel/Keep Warm (depending on the model) to stop the Saute process.
- Add the rest of the beef broth, potatoes, carrots, onions, celery and remaining spices and stir through.
- Place and lock the lid making sure the steam release handle is pointing to Sealing (on older models). Press Manual or Pressure Cook button and use – or + keys to adjust the time to 4 minutes, it should say HIGH pressure.
The Instant Pot will display the ON sign and the pressurizing will begin. It will take about 10-15 minutes for the amount of liquid in the pot and then the cooking timer will commence.
- In the meantime, cut the steak into bite-size pieces and set aside. We will add the steak to the finished hot soup, where it will sit for 30 minutes and finish cooking. If you prefer really well-done meat, you can add the cut-up steak into the pot with potatoes to cook together.
- Once 4 minutes are up, release the pressure manually (also known as the quick release). Either point the steam release handle on the top to Venting or press the Vent knob (on newer models). When all pressure is released the floating valve on top will go down and you can open the lid.
- Add and stir in the mushrooms, Parmesan cheese and steak (if not previously added) at this time. Let sit for 20-30 minutes to cook in the hot broth.
- Serve with favorite toppings like sour cream, extra cheese, croutons, and fresh herbs.
- Allow 20-30 minutes for the soup to rest at the end of cooking!
- Omit Parmesan cheese for a dairy-free, Whole30 and paleo-friendly version.
- You can add a couple of cups of spinach leaves in the last stage of the recipe for extra greens.
- For nutritious, real bone broth, check out Kettle & Fire and get 15% off with coupon code cravecollective
- Serving Size: 2 cups
- Calories: 315
- Sugar: 4.7 g
- Sodium: 843.6 mg
- Fat: 9.4 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24.5 g
- Fiber: 3.7 g
- Protein: 33.1 g
- Cholesterol: 70.6 mg