Park City Soup–a rich and hearty beef stew that is so easy to make with just a few ingredients! Make this in your Instant Pot or slow cooker.
Park City Soup
This is the perfect dinner to come home to after a day out on the slopes! You can make it before you go in your Instant Pot and keep it warm until you get back or you can prepare it in your slow cooker and let it cook all day while you’re gone. It is a dump and go type of recipe with no browning or saute steps. Plus it just tastes so good! My family loved this so much! This is my new go-to beef stew recipe. I loved how easy it was and how good it tasted. Serve alongside some crusty bread to dip in the delicious broth/sauce.
Ingredients/Substitution Ideas
- Water
- Beef stew meat–or a chuck or rump roast cut into cubes
- Onion soup mix
- Bay leaf
- Russet potatoes–or red potatoes
- Carrots–or baby carrots
- Garlic powder
- Onion powder
- Pepper
- Tomato sauce
- Cream of mushroom soup–or cream of chicken soup
Steps
Pour water into Instant Pot. Add in the beef stew meat and sprinkle it with the onion soup mix. Add in the bay leaf.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes.
Meanwhile peel the potatoes and cut into cubes. Peel the carrots and slice.
When time is up on the Instant Pot move valve to venting and remove the lid.
Add in the potatoes and carrots. Sprinkle with the garlic powder, onion powder and pepper. Dump the tomato sauce and cream of mushroom soup on top, don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir well. Ladle into bowls and serve.
Notes/Tips
- Serve with french bread and a salad.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Cut the recipe in half for a 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 onion soup mix are Amish Beef Noodles and Round Steak and Gravy.
- This can be gluten free if you use gluten free cream of mushroom soup.
- Recipe adapted from A Teaspoon of Home.
More Instant Pot Beef Stew Meat Recipes…
12th Man Chili
A rich and hearty Instant Pot or Crockpot chili with beef stew meat, tomatoes and kidney beans.
The Man Meal (Instant Pot)
The man meal is a casserole with beef, gravy, red potatoes, cheese and potato chips.
Instant Pot Country Beef Dinner
Beef stew meat in a savory sauce with potatoes, carrots and mushrooms. Comfort food to the max!
Instant Pot Golfers Special
An easy beef and gravy recipe, like Grandma used to make! Bonus: with the Instant Pot you can make the rice at the same time as the beef!
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.
Park City Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
A rich and hearty beef stew that is so easy to make with just a few ingredients! Make this in your Instant Pot or slow cooker.
Ingredients
- 1 cup water
- 2 1/2 pounds beef stew meat
- 1 (1 oz) package onion soup mix
- 1 bay leaf
- 2 pounds Russet potatoes (5–6 medium)
- 12 oz carrots (about 5 carrots)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 2 (8 oz) cans tomato sauce
- 1 (10.5 oz) can cream of mushroom soup
Instructions
Instant Pot Instructions:
- Pour water into Instant Pot. Add in the beef stew meat and sprinkle it with the onion soup mix. Add in the bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes.
- Meanwhile peel the potatoes and cut into cubes. Peel the carrots and slice.
- When time is up on the Instant Pot move valve to venting and remove the lid.
- Add in the potatoes and carrots. Sprinkle with the garlic powder, onion powder and pepper. Dump the tomato sauce and cream of mushroom soup on top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Ladle into bowls and serve.
Slow Cooker Instructions:
- Peel and cut potatoes into cubes. Peel and slice carrots.
- Add all ingredients into slow cooker and stir.
- Cover slow cooker and cook on low for 6-8 hours or until meat and potatoes are tender.
- Ladle into bowls and serve.
- Category: Soup
- 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.
I made this soup today and it came out great!
No Russet potatoes; so, I peeled red skinned potatoes. Subbed 1 can diced fire roasted red tomatoes for the tomato sauce. Oh, and I used 2-3 cups baby carrots.
Sounds perfect! Thanks Lily!
Just wondering if this should be renamed as stew since your 1st line says that.
Delicious!!!! That gravy that forms would also taste amazing with fish instead of beef, I dare to think . So I’d like to try. Could I just start with the vegetables, onion soup mix, spices, bay leaf and fish on top with the cream of mushroom soup and water? If so, for how long? Thank you so much!
Fish takes hardly anytime to cook so I would cook it for just 1 minute pressure cook time
I made this tonight. Delicious!! I had all the ingredients except the cream of mushroom soup, so I held my breath and used a can of cheddar cheese soup I had on hand. It was fantastic! My husband said it’s definitely a keeper, and not to change a thing. Since I discovered your recipes I use my Instant Pot all the time. Thanks, Karen!
Nice! So glad to know cheddar cheese soup worked well! I’ll have to try that in the future 🙂
Kudos galore to you Karen for your fantastic Instant Pot recipes and tips. Thanks to you I love my instant pot! Unfortunately I’m on a low sodium diet – 8 % per serving. This stew is 33%! I really hope you will add a low salt category to your impressive list.
Oh shoot! Yes that is too high for you. You can always use low sodium and no salt products in the place of regular. That should help a bit 🙂
This looks really yummy for a chilly evening. I have yellow potatoes….would these work in place of russet? We have a snow storm right now so I need to make this with what I have. Thanks.
This is not my recipe, but gold potatoes should work just fine. They’ll hold their shape better than russets, too!
yep for sure!
Could this be made with chicken thighs?
sure but I would cut them into cubes and pressure cook for just 5 minutes…you can add in the potatoes and carrots from the beginning.