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.