Sailor Soup–Instant Pot or Crockpot beef soup with potatoes, mushrooms, carrots and a delicious broth.
Sailor Soup
This is a simple recipe with basic ingredients but it’s flavorful and hearty and tastes so good on a chilly evening. You’re going to love the beefy broth and the tender chunks of beef. The potatoes, mushrooms and carrots stretch the soup and add in a bit of nutrition. This soup tastes great as leftovers too! Pick up a package of beef stew meat at the store this week and try out Sailor Soup!
Ingredients/Substitution Ideas
- Canola oil–or vegetable oil
- Beef stew meat–or chuck roast cut into cubes
- Kosher salt
- Garlic powder
- Low sodium soy sauce–or worcestershire sauce
- Onions–or shallot
- Mushrooms
- Beef broth–or water and Better than Bouillon
- Black pepper
- Carrot–or baby carrots
- Red potatoes–or peeled Russet potatoes
- Apple cider vinegar
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the stew meat and brown for about 3 minutes on each side. Sprinkle the salt and garlic powder on the meat. Stir in the soy sauce.
Add in the onions and mushrooms and saute for about 3 minutes. Turn off Instant Pot.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the pepper, carrot and potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the vinegar. Taste test and add salt to taste. Ladle into bowls and serve.
Notes/Tips
- Serve with fresh French bread, cornbread or breadsticks.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- If you love a meaty soup feel free to 1.5 times the amount of meat.
- This soup is gluten free and 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 red potatoes are Instant Pot Cajun Sausage, Potatoes And Green Beans and Instant Pot Parmesan Ranch Potatoes.
- Recipe adapted from All Recipes.
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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.
Sailor Soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus 5 minute NPR)
- Total Time: 40 minutes
- Yield: 5 servings 1x
Description
Instant Pot or Crockpot beef soup with potatoes, mushrooms, carrots and a delicious broth.
Ingredients
- 1 Tbsp canola or vegetable oil
- 1 pound beef stew meat
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 Tbsp low sodium soy sauce
- 1 cup diced onions
- 4 ounces sliced mushrooms
- 2 cups beef broth
- 1/2 tsp black pepper
- 1–2 large carrot, peeled and sliced
- 1 pound red potatoes, cut into 1 inch cubes
- 1 tsp apple cider vinegar
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the stew meat and brown for about 3 minutes on each side. Sprinkle the salt and garlic powder on the meat. Stir in the soy sauce.
- Add in the onions and mushrooms and saute for about 3 minutes. Turn off Instant Pot.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the pepper, carrot and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the vinegar. Taste test and add salt to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the stew meat and brown for about 3 minutes on each side. Sprinkle the salt and garlic powder on the meat. Stir in the soy sauce.
- Add in the onions and mushrooms and saute for about 3 minutes. Transfer to a slow cooker
- Add in the broth, pepper, carrot and potatoes.
- Cover and cook on low for 6 hours.
- Stir in the vinegar. Taste test and add salt to taste. Ladle into bowls and serve.
Notes
If you’d like you can thicken the soup by adding in a cornstarch slurry (about 2 Tbsp cornstarch and 2 Tbsp water) after the pressure cooking time is up.
- 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.
Most excellent soup. So EZ to make and tastes so good. My husband asks for it ALL the time. The only thing I add to it is one small yellow squash & zucchini (cut in small cubes)….I add them after the pressure cooking, on sauté for about 4 min. One of the best soups I’ve ever made!! Thank you, Karen!
I love hearing this Kim!
witches Brew Stew, tried this weekend. Very good , very pleased. Will definitely try again
Thanks Barbara! So glad you enjoyed it 🙂
Super easy and wonderful flavor!
Thanks so much for the 5 stars Jessica!