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–+ servings
Steak and Potato Soup

Savory Steak and Potato Soup for Cozy Comfort Nights

This hearty Steak and Potato Soup is a comforting dinner option, packed with protein and flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Natural Pressure Release 10 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Soup Ingredients
  • 2 tablespoons Olive Oil You can substitute with vegetable oil for a lighter flavor.
  • 1 pound Steak Cuts like sirloin or chuck work best; trim excess fat.
  • 1 cup Diced Onion Use shallots if you prefer a milder taste.
  • 1 cup Diced Celery Fennel can be a nice substitute.
  • 1 cup Diced Carrot Consider parsnips for a unique flavor profile.
  • 2 cloves Garlic Minced garlic is best.
  • 4 cups Beef Stock Low-sodium options are great.
  • 1/2 cup Red Wine Optional; can replace with extra beef stock.
  • 1 leaf Bay Leaf Remove before serving.
  • 2 tablespoons Steak Sauce Choose your favorite brand.
  • 1 tablespoon Worcestershire Sauce Optional but recommended.
  • 2 cups Diced Potatoes Any variety works, leave skins on for nutrients.
  • 1 cup Green Beans Replace with frozen peas for convenience.
  • 1 teaspoon Salt Adjust to taste.
  • 1/4 cup All-Purpose Flour Use cornstarch for a gluten-free option.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set Instant Pot to sauté mode and add olive oil. Heat until shimmering, about 2 minutes. Add cubed steak, diced onions, celery, diced carrots, and minced garlic. Sauté for about 5 minutes until steak is browned and onions are translucent.
  2. Switch to 'Soup/Stews' mode. Pour in beef stock, reserving ½ cup, and add red wine, diced potatoes, green beans, steak sauce, Worcestershire sauce, bay leaf, and salt. Mix well.
  3. Close and lock the lid, ensuring steam release valve is set to sealing. Cook on high pressure for 30 minutes.
  4. After 30 minutes, allow for a natural pressure release for about 10 minutes, then switch the valve to venting to release remaining pressure and carefully open the lid.
  5. Prepare a slurry by whisking reserved beef stock with all-purpose flour until smooth. Set Instant Pot to sauté mode and stir the slurry into the soup. Simmer for a few minutes until thickened.
  6. Taste and adjust seasoning if necessary. Remove the bay leaf before serving. Ladle soup into bowls and serve with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is freezer-friendly; store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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