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