Instant Pot Steak and Potato Soup is a belly-warming filling meal that only requires a handful of basic ingredients! Plus it takes very little effort to make in the pressure cooker. Whip up a batch and enjoy with the whole family.
Confession: Campbell’s Chunky Steak and Potato Soup was my absolute favorite when I was growing up. Truth bomb #2: if I didn’t have an issue digesting gluten, I would 200% not be resistant to eating a can of it every now and again.
There’s nothing like a thick, comforting soup that warms and fills the belly! While it’s been ages since I’ve eaten the canned soup, a cleaner, even tastier rendition is easy to make at home. Plus, I like adding bacon…so you know it’s MEGA!
In the past, when I’ve made beef soups on the stove top, the meat has always turned out hard and difficult to chew. Cooking it in the Instant Pot is the ultimate remedy and results in the most tender, flavorful meat without a huge time investment.
Let’s make it already!
How to Make Instant Pot Steak and Potato Stew:
Turn on your Instant Pot and press Sauté.
Add the chopped bacon and cook 1 to 3 minutes, until much fat has rendered.
Add the onion and sauté, stirring frequently until onion is translucent, about 3 to 4 minutes. Add in the chopped steak and brown a couple of minutes until steak has a nice sear on it. Add the remaining ingredients to the Instant Pot and secure the lid.
Press the Pressure Cook button and set the time to 45 minutes. Make sure the pressure release valve is set to Sealing (note: you can also use the Stew/Meat function).
Once the Instant Pot has run its cycle, allow it to go into its Keep Warm mode for 10 minutes (or up to 30 minutes if you aren’t around).
Manually release any remaining pressure.
Serve stew with any toppings you like. I just add some chopped green onion and call it gravy, but you can also serve with sour cream, yogurt, cheese, avocado, etc.
Recipe Adaptations:
- Save yourself some time and expense by using beef stew meat instead of sirloin steak.
- Omit the bacon and use 2 tablespoons of avocado oil instead.
- Add fresh herbs.
- Use sweet potatoes or jewel yams instead of yukon gold potatoes. Note if you do this, your soup will turn out sweeter.
- Add 2 to 3 teaspoons of tapioca flour to thicken the soup into a stew consistency.
For a slow cooker version of this recipe, make my Crock Pot Steak and Potato Soup.
More Healthy Stew Recipes:
- Instant Pot Paleo Irish Beef Stew
- Instant Pot Sausage and Cabbage Stew
- Instant Pot Beef Stew
- Crock Pot Beef Stew
- Crock Pot Citrus Pork Chili
- The Best Loaded Turkey Chili
Meat and potatoes, AND GO!
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If you make this Instant Pot Steak and Potato Soup, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Instant Pot Steak and Potato Soup
Ingredients
- 3 strips thick-cut bacon chopped
- 1/2 yellow onion chopped
- 5 cloves garlic minced
- 1/2 green bell pepper chopped
- 1.5 to 2 pounds beef sirloin steak chopped into 1.5 to 2-inch cubes
- 3 cups yukon gold potatoes chopped into 2-inch chunks
- 3 cups beef bone broth
- 2 tsp dried oregano
- 1 tsp sea salt to taste
Instructions
- Turn on your Instant Pot and press Saute. Add the chopped bacon and cook 1 to 3 minutes, until much fat has rendered.
- Add the onion and saute, stirring frequently until onion is translucent, about 3 to 4 minutes.
- Add in the chopped steak and brown a couple of minutes until steak has a nice sear on it. Add the remaining ingredients to the Instant Pot and secure the lid.
- Press the Pressure Cook button and set the time to 45 minutes. Make sure the pressure release valve is set to Sealing (note: you can also use the Stew/Meat function).
- Once the Instant Pot has run its cycle, allow it to go into its Keep Warm mode for 10 minutes (or up to 30 minutes if you aren’t around). Manually release any remaining pressure.
- Serve stew with any toppings you like. I just add some chopped green onion and call it gravy, but you can also serve with sour cream, yogurt, cheese, avocado, etc.
Nutrition
Funny how warm hearty food can bring such comfort. Your recipe looks lovely and I can almost taste it!
What a great recipe!!! So I’m interesting in saving some $$… how would the cooking time change using stew meat? Should I use a different setting? I adore your recipes and love all the instant pot ones you’re sharing!!
Thanks
HIllary
Hi Hillary! So happy you like the concept! Yes, stew meat will work great! Enjoy! xo
Will regular beef broth or beef stock work as well as the bone broth?? this recipe sounds delicious and easy to fix. I am looking for some that are easy and can be frozen. I work at a prison and we have very few choices for our lunch unless we eat there or bring our own.
@MelanieLucas, I used regular stock and it turned out tasting great! A little thinner, but still delicious!
Wasnt too sure about how simple this looked. Had some seasoned porterhouse in the fridge that had to get used. Made this and holy cow! it was like crack!! fantastic recipe! no changes made.
I’m so happy you like it, Tim! It’s such a simple go-to! 😀 Appreciate the sweet note! xoxo
Tried this last night, and my husband gave it a 10/10 and a thumbs up! I also added carrots.
I’m so happy you and your husband enjoyed it! Thanks for sharing!
I have some leftover sizzler steak in the fridge and was wondering if I could make this recipe with already cooked steak? I would still have to cook the veggies but didn’t want to dry out the cooked steak so I thought I’d ask
Hi Danika!
My short answer is I’m really not sure how it would turn out using leftover steak. Could be great, or could be mediocre…it’s difficult to know without having tried it myself. If it were me, I would use that leftover steak in a sandwich or salad, or just eat it as is and try the soup using raw steak in the future. But if you give it a whirl, let me know! xoxoxo 😀