Instant Pot Mountain Man Soup–a warm stew meat soup with vegetables that is super addicting! You can’t just eat one bowl.
You can make this in the Instant Pot or slow cooker. Both instructions are listed in the recipe card below.
Instant Pot Mountain Man Soup
This may just look like a boring beef stew/soup but I was surprised at how good it was! It just kept pulling me in and I probably had 3 bowls by the time the night was over. And the same thing happened with other members of my family. They weren’t that excited by the looks of it but they all went back for another serving.
I chose to cook this in two separate cooking times for a total of 20 minutes. The beef needs 20 minutes to get tender but the carrots and potatoes get really soft if you cook them for that long. So I cooked the beef for 10 minutes, then added in the vegetables and cooked for another 10 minutes. It’s slightly inconvenient but I do believe it’s worth it in the end.
Please enjoy this soup as much as we did! I’d love to see your review in the comments below after you make it 🙂
- Olive oil
- Beef or bison stew meat–you can also cut a roast into cubes
- Garlic salt
- Black pepper
- Onions–or shallot
- Beef broth–or water and Better than Bouillon
- Worcestershire sauce
- Bay leaf–dried or fresh
- Dried parsley
- Diced green chiles
- Crushed tomatoes–or petite diced tomatoes
- Carrots–or baby carrots
- Potatoes–russets, red or yukon gold
Turn Instant Pot to saute setting. When display says HOT add in the olive oil. Then add in the beef (or bison) in one layer, if possible. Let it brown for about 3 minutes. Turn it over and brown for another 2 minutes. Browning the meat gives the soup a greater depth of flavor.
Sprinkle the beef with garlic salt and pepper. Add in the onions and saute for 2 minutes.
Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Add in the Worcestershire, bay leaf and parsley. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button just use the pressure cook or manual button. When time is up move valve to venting and remove the lid. While this is cooking I like to prepare the vegetables.
Add in the green chiles, tomatoes, celery, carrots and potatoes.
Cover the pot again, set valve to sealing, set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. I like to use the two cooking times so that the vegetables don’t get too soft. Ladle into bowls and serve.
- Serve with fresh baked bread. I especially love French Bread.
- I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Cut the recipe in half if you’re using a 3 quart pot.
- To make this recipe gluten-free make sure to use gluten-free Worcestershire sauce. This recipe is dairy free.
- 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 beef stew meat are Instant Pot Beef And Gravy and Instant Pot Best Ever Beef Tips.
- Recipe adapted from Taste of Home.
More Instant Pot Beef Soup Recipes
Instant Pot Apple Cider Beef Stew
A cozy stew with beef, carrots, celery and onions. The broth has a subtle sweetness that is a fun change from your usual savory stew.
Instant Pot Poor Man’s Soup
An easy and delicious beef stew recipe made with ground beef, carrots, potatoes and a tomato-based sauce.
Instant Pot Campfire Soup
A hearty meal in a bowl. It’s a flavorful beef and vegetable soup that you can make in the Instant Pot or the Crockpot.
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.
Instant Pot Mountain Man Soup
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
A warm stew meat soup with vegetables that is super addicting! You can’t just eat one bowl.
- 2 Tbsp olive oil
- 1 1/2 pounds beef or bison stew meat
- 2 tsp garlic salt
- 1 tsp black pepper
- 1 cup diced onions
- 4 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 Tbsp dried parsley
- 1 (4 oz) can diced green chiles
- 1 (28 oz) can crushed tomatoes
- 4 ribs of celery, diced
- 4 carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into cubes
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil. Then add in the beef in one layer, if possible. Let it brown for about 3 minutes. Turn it over and brown for another 2 minutes. Sprinkle the beef with garlic salt and pepper. Add in the onions and saute for 2 minutes.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Add in the Worcestershire, bay leaf and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting and remove the lid. Add in the green chiles, tomatoes, celery, carrots and potatoes. Cover the pot again, set valve to sealing, set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the olive oil. Then add in the beef in one layer, if possible. Let it brown for about 3 minutes. Turn it over and brown for another 2 minutes. Sprinkle the beef with garlic salt and pepper. Add in the onions and saute for 2 minutes. Add to the slow cooker.
- Add in the broth, Worcestershire, bay leaf, parsley, green chiles, tomatoes, celery, carrots and potatoes.
- Cover and cook on low for 6-8 hours.
- Ladle into bowls and serve.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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.
Tina Peterson says
I make something very similar to this recipe and called it “Cowboy Soup” – its guaranteed to get kids to eat their veggies. No idea why but it works! I use frozen mixed veggies, cans of diced tomatoes w italian seasonings, beef broth and browned hamburger. I had a little guy I cared for who loved to cook w me and he’d ask me if he could take some home for dinner lol – after eating 3 bowlfuls!!
How cute! I love that.
Sorry, for whatever reason, not on my computer. With your photos only, I have the options of saving as WEBP or “All Files” neither of which I can open. In essence, I am denied saving as “All Files” because it simply will not open in any venue I have. Any other photos I have the options of saving as Monochrome Bitmap, 16 Color Bitmap, 256 color Bitmap, 24 bit Bitmap, JPEG, GIF, TIFF, PNG. Your photos require a little extra work. But I’ll deal with it.
Re: Not being able to copy pictures:
Download an app called Greenshot. It’s simple and streamlined. You can determine how much of a photo you want to copy and either save it or copy to clipboard and then put into your own document. I’ve been using it daily for years because it is simple with an easy learning curve. I, too, have been saving recipes with a picture. They are more appetizing. https://getgreenshot.org/downloads/
Yes, indeed. Thank you also, Betty, but I don’t need an app to copy and paste anything off the internet.except this website. There are several ways of doing it if a direct copy and paste doesn’t work, some easier than others. This website is the most frustrating. Not impossible, just difficult. I don’t think, at this point, I need an app just for these recipes… but I’ll check it out. Thanks.
I’ve just downloaded this recipe as I have many others already since finding your website. I have designated your own 3-ring binder. I print all recipes on 8 1/2 x 11 paper with photograph, but you are the only one that doesn’t allow me to copy and paste photo. You make me take the long way around the barn to incorporate a photo with the recipe. I eventually get it, but it takes me twice as long, at least. This last one was very frustrating. Could you make it easier for us, please?
I have found app called AnyList. I LOVE it. It can actually import most any recipe from the web complete with pictures. The results of the import look very similar to the recipe on the page. There is even a radio button in front of each ingredient that allows you to click on the ingredient to add it to a shopping list you create in the app. The features of the app are too numerous to mention. Plus, I can print out the recipe and the picture is included. Might give it a look.
Thank you. I will give it a look.
My problem, though, is mostly ME! You see… I used to be a graphic designer, a printer, a proofreader, a photographer and an overall compulsive/obsessor. I print all my recipes out myself onto an 8 1/2 x 11 format that I designed, and so all the recipes must conform to my format, which I keep in 3 ring binders by categories. I have no problems cutting, pasting, formatting and correcting ALL other recipes I wish to collect… except this one, which I like the best. So I ask again…Karen, please allow us to copy photos. I won’t sell them, I promise.
I am not sure why this is an issue. I didn’t purposely set anything up to restrict this. I actually just went on an incognito tab in google chrome and had no problem copying and pasting.
Hi Karen. I’m sure it is not intentional.
I don’t want to belabor this so I’ll make this my last comment. Apparently after a little research on google, these kinds of photo file formats are peculiar to google chrome. Photos are posted as WEBP files. It just doesn’t open for me, neither can I save or copy them. I have to do a “Print Screen” shot of them and paste to PAINT in which I can then save as JPEG or PNG file, which I can work with. So, as they say… “it is what it is” and I’ll deal with it. Now, I think I’ll go cook something.
Okay so I think I’ve run into this too. What I do is just delete the .webp at the end of the file name when saving and it will save as a jpeg!