Boy Scout Soup (Instant Pot or Crockpot)

Instant Pot Boy Scout Soup has beef, baked beans, potatoes, corn and more. It’s an easy soup that tastes great served with warm cornbread and honey butter.

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Instant Pot Boy Scout Soup

This is one of those soups/stews that originated as a campfire recipe…something that could be cooked by boy scouts over the campfire. Well, I don’t camp all that much and am grateful for my modern appliances to make dinner so I transformed this camping recipe into an Instant Pot (or Crockpot) recipe.

It’s quite simple. You brown up the ground beef and then add in the rest of the ingredients. Pressure cook for just 5 minutes and then ladle into bowls and serve! It tastes great served with warm cornbread or dinner rolls slathered in butter.

The baked beans add sweetness to the soup. So even though the pictures make it look like a taco soup it’s more like a baked bean soup. If you’re a fan of baked beans then I think you’ll love this soup! If you’re not a fan of baked beans then I would substitute the baked beans with an equal amount of chili beans (Bush’s brand is good).

Ingredients/Substitution Ideas

• Ground beef–or ground turkey
• Onion–or 2 Tbsp of minced dried onion
• Cumin
• Chili powder
• Kosher salt
• Black pepper
• Garlic powder
• Cayenne pepper
• Beef broth–or water and Better than Bouillon Beef Base
• Red potatoes–or peeled Russets
• Diced tomatoes–or stewed or crushed tomatoes
• Canned corn–or fresh or frozen
• Bush’s Best Homestyle Baked Beans–or another brand of baked beans you enjoy

Steps

1. Brown the beef: Turn Instant Pot to saute setting (“more”). When display says HOT add in the beef and break it up. Add in the diced onion. Brown for about 5 minutes. Drain off excess grease. Stir in the cumin, chili powder, salt, pepper, garlic powder, cayenne and coat the meat. 
2. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add ingredients: Dump in the potatoes, tomatoes, corn and baked beans. 
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. If you don’t have a soup setting on your Instant Pot just use the pressure cook/manual button. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
5. Serve: Stir and ladle into bowls and serve.

Notes/Tips

• Serve with rolls, breadsticks, cornbread or french bread.
• This recipe can be gluten free. Make sure your broth and baked beans are gluten free.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or halve the recipe in the 3 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with red potatoes are Instant Pot Lemon Herbed Chicken And Red Potatoes and Instant Pot Man Lovin Potatoes.

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More Instant Pot Soups You’ll Love…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.