Instant Pot Steak Soup is a hearty soup full of steak, potatoes, and veggies that should take hours to cook! But, in the Instant Pot you set it for 20 minutes and walk away. The potatoes come out cooked, the steak comes out tender and it is infused with “cooked all day flavor”, in 20 minutes!
So my obsession with the Instant Pot continues. Everything cooks so dang fast and the recipes are so easy – it has changed everything. No more standing over the stove, stirring, and watching, and waiting (except for when I do).
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Dinner in a Flash
This is the perfect recipe to plan during the week. If it’s an especially busy week you can make it ahead, over the weekend, and keep it in the fridge to eat later in the week.
Or it cooks so fast you can throw all the ingredients in the IP when you get home from work, unwind for 20 minutes, and then curl up to a perfectly cooked bowl of Steak Soup.
My Favorite Instant Pot
If you do not have an Instant Pot but are interested in buying one, I would highly recommend the 6 qt Duo Plus 9-in-1 or the 6 qt Duo Plus 7-in-1.
I personally have the 6 quart 9-in-1, to be honest I am not sure I will ever use all 9 features (like the sterilize or yogurt), but I guess they are there if I want them. The main features I use are the saute, meat/stew, soup/broth, rice, and pressure cook.
The main reason that I recommend these two Instant Pots is the size, 6 quarts. This gives you the space you need inside the pot to make just about any recipe, for two people or ten people!
Did you know that your Instant Pot can also double as a Slow Cooker!!! I plan to take advantage of that feature more this winter.
The Secret is in the Sauce
One of the “secret” ingredients in this Steak Soup recipe is the beef base. It gives the broth that rich cooked-all-day deep flavor. You will not get the same flavor from beef broth or beef bouillon alone. Beef base is like beef bouillons older, wiser, big brother. It packs a punch of flavor, even in small amounts.
Unlike bouillon, which comes in crumbly cubes, beef base comes in a jar, has a thick paste consistency, and is a deep dark brown color. You can see the flavor in the color alone! We love the Better Than Bouillon brand. You will find it near the soup and the bouillon in your grocery store.
Variations on This INSTANT POT Steak Soup Recipe
Most of the time I give you ideas to change up the recipe at hand. On this one I recommend keeping most of the ingredients pretty much the same. But, here are a few little things you could change to suit your taste buds:
- Not a fan of rosemary? Try adding dried or fresh thyme or oregano in its place.
- The peas and corn are negotiable. If you like corn more than peas, double up the corn and leave the peas out – and vice versa.
- If you prefer a thicker stew-like consistency, add a little cornstarch slurry to thicken the broth AFTER the soup has completed cooking: Mix 1 tablespoon cornstarch with 1 tablespoon cool water, stir it well so there are no clumps remaining. Add the cornstarch slurry to the soup, stir, and wait 5 minutes. If you still want the soup a little thicker repeat the process again until it reaches your desired consistency.
More Instant Pot Soup Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Instant Pot Steak Soup Recipe
Ingredients
- 1 lb. Top Round Steak, - cut into 1" cube
- 1 tablespoon oil
- 1 yellow onion - chopped, about 1 cup
- 1½ cup carrots - sliced
- 1 cup celery - chopped
- 2 cups russet potatoes - peeled, cut into 1" cubes
- 4 garlic cloves - minced
- 1 teaspoon fresh rosemary - finely chopped
- 1 teaspoon kosher salt
- pepper to taste
- 5 cups beef broth
- 2 teaspoon beef base (heaping) - **see note
- 1½ teaspoon worcestershire sauce
- ½ cup frozen peas (heaping)
- ½ cup frozen corn (heaping)
Instructions
- Turn the Instant Pot to saute mode. Add the oil and steak, brown the beef, stirring occasionally, about 5 minutes.1 tablespoon oil, 1 lb. Top Round Steak,
- Add the next 11 ingredients. Stir to combine, until the beef base has dissolved.Turn the sauté mode off.1 yellow onion, 1½ cup carrots, 1 cup celery, 2 cups russet potatoes, 4 garlic cloves, 1 teaspoon fresh rosemary, 1 teaspoon kosher salt, pepper to taste, 5 cups beef broth, 2 teaspoon beef base (heaping), 1½ teaspoon worcestershire sauce
- Lock the lid in place. Turn the venting valve to seal. Set the Instant Pot to Stew/Meat OR Pressure mode, on high, for 20 minutes.
- After the 20 minute timer goes off, carefully turn the top pressure valve to vent and do a quick release of the pressure.
- Stir in the frozen corn, and frozen peas. The heat from the soup will cook the frozen veggies.½ cup frozen peas (heaping), ½ cup frozen corn (heaping)
- Serve immediately or keep in the refrigerator for up to 5 days.
Suzanne Johnson says
Will the potatoes cook like the peas and carrots. I have regular potatoes and carrots. Also this beef base sounds like kitchen bouquet too. I have the 8qt InstaPot . I think I should have gotten the 6qt
Susie Weinrich says
Yes the potatoes and carrots will cook with the beef. But the frozen peas and corn should be added after the pressure cook. They will only need the hot soup to warm them through. I think the beef base is a little different then Kitchen Bouquet. Beef base is like a really intense beef bouillon, but kitchen bouquet might be more like Worcestershire or soy sauce
Heather K says
Awesome flavor and easy to follow. The o ly change we made to the recipe was Herbs d’Providence in place of fresh rosemary. We also used olive oil for the oil. Love this recipe so much! The meat melts in your mouth! Needed something with potassium and iron!, this has both!
SilverFox says
Better Than Bouillon is the best. Been using all of their stocks for years. I took the extra time to sear the whole sirloin in my trusty cast iron skillet. Medium heat brushed w/olive oil three minutes a side. I set it aside while I prepared the vegetables so it could rest. This option gave it an added layer of taste that I love. Also, I added a couple of cups of button mushrooms.
Susie says
Using Better Than Bouillon is truly WAY “better than bouillon”, it is like a secret weapon in the kitchen!
Thank you so much for trying this steak soup recipe, searing the sirloin is a great idea, I also LOVE my cast iron skillet! I will definitely try that next time I make it.
Tawnie Kroll says
Sounds so comforting on a cold day! mmm
Emily Bruno says
“Beef base is like beef bouillons older, wiser, well seasoned big brother.” This made me laugh out loud! This soup sounds so delicious!!
Amy says
Instapot recipes rule!
John says
Better than Hereford House steak soup!
Susie says
WOW.. that’s sayin’ something
Karly says
Wow, this looks INCREDIBLE! Love how simple and easy this is- definitely need to try!
Susie says
Thank you!! I love a simple recipe.. and I love my Instant Pot!