If you are craving a meal that feels like a warm hug on a chilly day, the Steak and Potato Soup (Instant Pot) Recipe is your new best friend. This dish combines tender, juicy steak with hearty potatoes and vibrant vegetables, all simmered to perfection in a rich, flavorful broth. Made effortlessly in the Instant Pot, it brings together comfort and convenience, making it perfect for busy weeknights or lazy weekends when you want something both satisfying and simple.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward, wholesome ingredients. Each one plays a vital role: the beef provides meaty richness, the potatoes add comforting creaminess, and the fresh vegetables bring texture and brightness. Together, they create a harmonious bowl that is as nourishing as it is delicious.
- Olive oil: Helps sear the beef perfectly, adding a lovely depth of flavor to the base of the soup.
- Beef steak (1 ½ pounds, cubed): The star protein that gives the soup its hearty, satisfying quality.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing the natural flavors of the ingredients.
- Medium onion (diced): Adds sweetness and complexity when softened in the pot.
- Carrots (2, diced): Provide subtle sweetness and color contrast.
- Celery stalks (3, diced): Bring a mild, aromatic crunch to balance the richness.
- Garlic cloves (4, chopped): Infuse their unmistakable fragrance that elevates every spoonful.
- Fresh thyme (1 tablespoon, finely chopped): Injects an earthy, herbal note that pairs beautifully with beef.
- Bay leaves (2–3): Slowly release a subtle background flavor that ties everything together.
- Worcestershire sauce (1 tablespoon): Adds umami punch and a bit of tang.
- Steak sauce (2 tablespoons): Deepens the savory profile with a hint of sweetness and spice.
- Potatoes (3 medium, peeled and cubed): The comforting foundation that gives the soup body and creaminess once cooked.
- Frozen peas (1 cup): Bring a pop of green and a fresh sweetness to the mix.
- Beef stock (6 cups): The liquid gold that carries all flavors and creates the luscious broth.
- Cornstarch (2 tablespoons): Used to thicken the soup gently, creating a velvety texture.
- Fresh parsley (a handful, chopped): Adds a bright, herbaceous finish that lifts the dish beautifully.
How to Make Steak and Potato Soup (Instant Pot) Recipe
Step 1: Sear the Beef
Begin by setting your Instant Pot to the Sauté setting and heating up the olive oil. Season your cubed steak generously with salt and freshly ground black pepper to build layers of flavor. Add the beef to the pot and let it brown on all sides for about 4 to 5 minutes. This step is crucial because it locks in the juices and creates that irresistible caramelized flavor base for your soup.
Step 2: Cook the Aromatics
Next, toss in the diced onion, carrots, and celery. These classic mirepoix vegetables should cook for 3 to 4 minutes, stirring occasionally until they soften and release their natural sweetness. Then, stir in the garlic, fresh thyme, and bay leaves, cooking just until you can smell their enticing aroma—about 30 seconds. This fragrant foundation will permeate the broth and make every spoonful so comforting.
Step 3: Add Sauces and Liquids
Pour in the Worcestershire sauce, steak sauce, and splash in a little of the beef stock. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom—this is flavor gold. Then add the rest of the beef stock, followed by the cubed potatoes and frozen peas. This is when your soup starts coming together, promising each bite is hearty and full of personality.
Step 4: Pressure Cook
Secure the Instant Pot lid, set the valve to Sealing, and pressure cook on High for 15 minutes. The magic of the Instant Pot takes over here, gently breaking down the beef and potatoes while infusing the vegetables with rich, savory goodness. After the time is up, perform a Quick Release carefully to avoid overcooking and keep everything perfectly tender.
Step 5: Thicken and Finish
Switch the Instant Pot back to Sauté mode. In a small bowl, whisk the cornstarch with a few tablespoons of cold water until smooth to create a slurry. Gradually stir this into the hot soup, letting it simmer for 2 to 3 minutes. You’ll notice the broth thickening just enough to lightly coat each ingredient, giving the soup a luscious, satisfying mouthfeel. Finish by removing the bay leaves and folding in fresh parsley, then taste and adjust the seasoning with salt and pepper as you like.
How to Serve Steak and Potato Soup (Instant Pot) Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a pop of color and a fresh, herbal brightness that balances the richness of the soup perfectly. If you like, a dollop of sour cream or a grating of sharp cheddar cheese can add a luscious creaminess that makes each bite even more indulgent.
Side Dishes
This soup is a complete meal on its own, but pairing it with crusty bread or warm garlic toast turns it into a heartier feast. A simple green salad with a vinaigrette can provide a refreshing contrast to all the savory goodness in the bowl.
Creative Ways to Present
For a lovely presentation, ladle the soup into rustic bowls, topping with extra parsley and even crispy fried onions or crumbled bacon for an added textural kick. You can also serve it in bread bowls for an eye-catching, cozy dinner that’s perfect for impressing guests or family alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.
Freezing
If you want to keep the soup longer, it freezes beautifully. Transfer it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. Just avoid freezing any dairy-based garnishes separately.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it has thickened too much in the fridge or freezer, add a splash of beef stock or water to loosen it back to the perfect consistency. Enjoy it piping hot for the ultimate comfort food experience.
FAQs
Can I use a different cut of beef for the soup?
Absolutely! While steak cuts work wonderfully for tenderness and flavor, chuck roast or stew meat are great alternatives that become tender and flavorful when pressure cooked. Just make sure to cut them into roughly 1-inch cubes for even cooking.
Is it necessary to use steak sauce and Worcestershire sauce?
These sauces add depth and a rich umami boost to the soup, but if you don’t have them, you can substitute with soy sauce or a bit more beef stock and some tomato paste. The soup will still be delicious, just slightly different in flavor.
Can I make this soup without an Instant Pot?
Yes, you can simmer it on the stove in a heavy pot, although it will take longer—about 1.5 to 2 hours simmering to achieve the same tenderness. Using a slow cooker also works well; just cook on low for 6 to 8 hours.
How can I make the soup thicker without cornstarch?
If you prefer not to use cornstarch, you can mash some of the cooked potatoes directly in the pot to thicken the broth naturally. Alternatively, a small amount of flour mixed with water can do the trick, but be sure to cook it well to avoid a raw flour taste.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in diced tomatoes, green beans, or mushrooms for added flavor and nutrition. Just keep in mind the cooking times; add delicate vegetables like peas or spinach toward the end to avoid overcooking.
Final Thoughts
If you are looking to cozy up with a meal that feels homemade yet requires minimal fuss, this Steak and Potato Soup (Instant Pot) Recipe is exactly what you need. It’s a perfect balance of hearty, healthy, and downright delicious that’s sure to become a regular in your comfort food rotation. Give it a try—you won’t regret having this warm, satisfying bowl of goodness on your table.
