Instant Pot Steak and Potato Soup

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!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

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

4.46 from 22 votes

By Julia

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 4 servings

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A quick and easy, comforting healthy stew recipe that only requires a handful of basic ingredients.

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Ingredients 

1x2x3x

• ▢ 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

Serving: 1of 4, Calories: 356kcal, Carbohydrates: 23g, Protein: 44g, Fat: 9g, Fiber: 2g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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