This Instant Pot recipe is bound to make your life easier on those hectic weeknights. You know that evening that you get home from sport practice and it’s 6:30 and you realize that you haven’t even thought about dinner yet? Well, this Instant Pot Steak, Potato and Mushroom Soup is here to save the day! All you need is 20 minutes and boom dinner is done! That’s faster than pizza delivery! Plus, better for your family!
I love a good soup recipe! Especially right now with winter here, there is nothing better than a steaming boil of hot soup to warm you up from the inside out on a cold day. I love to serve this recipe with warm buttered bread and sometimes a salad! The flavors from this soup make it taste and feel like it’s been slow simmered all day when it only took 20 minutes!
Set instant pot to saute mode. Add in onions and beef. Saute until beef is lightly browned on the outside.
Turn off saute mode. Add in diced potatoes, mushrooms, and bay leaves. Pour in beef broth and about 2 to 3 cups water to max fill line in a 6 quart pot. In an 8 quart pot you won’t hit the fill line. Eye ball this to make sure there is enough liquid. If you feel you need more water add some.
Stir in salt and pepper. Set the valve to seal then put on high pressure for 20 minutes. Once the pot stops counting release the pressure. Serve with buttered bread.
Instant Pot Steak, Potato and Mushroom Soup
Equipment
- Instant Pot
Ingredients
- 6
red potatoes
- 1 lb stew meat cubed
- 1 pkg baby bella mushrooms sliced
- 2 bay leaves
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 large onion diced
- 32 oz beef broth
- 2 cups water
Instructions
- Set instant pot to saute mode.
- Add in onions and beef.
- Saute until beef is lightly browned on the outside.
- Turn off saute mode.
- Add in diced potatoes, mushrooms, and bay leaves.
- Pour in beef broth and about 2 to 3 cups water to max fill line in a 6 quart pot. In an 8 quart pot you won't hit the fill line. Eye ball this to make sure there is enough liquid. If you feel you need more water add some.
- Stir in salt and pepper.
- Set the valve to seal then put on high pressure for 20 minutes.
- Once the pot stops counting release the pressure.
I may not have an instant pot, but this soup looks fantastic. A nice hearty meal that will warm you up and fill you up.
The soup looks great, I would have to switch the beef with something vegetarian though.
Wow this looks delicious, easy to make and only 20 mins cooking time. Will try this next week end. Thanks for the recipe
You had me at 20 minutes. What a fantastic hearty soup that looks so delish & filling.
It’s the rainy season here and I love dishes like this right now. The photos look so delicious and I would like to taste it :))
soooo yummmy! this dish is so perfect especially rainy season is comin soon. <3
As I read this, my toes and fingers are cold — and I can’t help think that if I had a hearty soup like this, I’d feel warm all over. Makes me hungry.
Ohh that looks delicious and easy to make. Thanks for sharing.
I really wish Japan would start selling instant pots because I want to make food like this. It is so delicious!
Looks delicious, especially the mushrooms!
Pot Steak Potato and Mushroom soup looks so delicious! I’ve been experimenting during the lock down and I’m glad I stumbled upon this!
Delicious. Makes my mouth full of water.
Oh, wow! this instant pot recipe looks really good. Will definitely give this a try.