Description
Instant Pot or Crockpot beef soup with potatoes, mushrooms, carrots and a delicious broth.
Ingredients
Scale
- 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