Steak and Potato Soup–an easy Instant Pot or slow cooker soup with beef, potatoes, mushrooms and carrots in a savory, creamy broth.
Steak and Potato Soup
This steak soup with potatoes and mushrooms is souper yummy 😉 The addition of dijon and steak sauce just adds an extra depth of flavor that you’re going to love. If you’re a meat lover add an extra half pound of beef. I found my beef at Winco on sale, it was labeled as carne asada meat and it came sliced fairly thin. It turned out so tender! I browned mine first for some extra flavor. Enjoy!
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Beef bottom round roast–or chuck roast or stew meat
- Onion–or shallot
- Kosher salt
- Black pepper
- Beef broth–or water and Better than Bouillon beef base
- Garlic powder–or 1 Tbsp minced fresh garlic
- Dried thyme
- Russet potatoes–or yukon gold
- Mushrooms
- Carrots
- Heavy cream–or half and half
- Dijon mustard–or spicy brown
- Steak sauce–or Worcestershire sauce
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the beef and brown. Add in the onions and saute. Sprinkle in the salt and pepper.
Add in the broth and scrape bottom of pot so that nothing is sticking. Add in the garlic powder and thyme.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 20 minutes. When time is up move valve to venting and remove the lid.
Add in the potatoes, mushrooms and carrots. Replace lid and cook on the soup button for 10 more minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
Stir a cup of the hot soup into the cream to temper it. Stir the cream into the pot. Stir in the Dijon and steak sauce. Salt and pepper to taste.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread or dinner rolls.
- If your beef is thin-sliced (like carne asada), it will be extra tender, no need to cut it too small.
- Always temper the cream with hot soup before adding it to avoid curdling.
- This recipe can be gluten free if you use gluten-free steak sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze this soup, but for best texture, freeze it before adding the cream. Add the cream after reheating.
- Other recipes you can make with dijon mustard are Instant Pot Coca Cola Chicken and Instant Pot Polish Casserole.
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.
Steak and Potato Soup
- Yield: 4 servings 1x
Description
An easy Instant Pot or slow cooker soup with beef, potatoes, mushrooms and carrots in a savory, creamy broth.
Ingredients
- 1 Tbsp olive oil
- 16 oz beef bottom round roast, cut into bite size pieces (mine was thin sliced and labeled as carne asada)
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 16 oz peeled cubed Russet potatoes
- 8 oz sliced mushrooms
- 2 carrots, peeled and sliced
- 1/2 cup heavy cream
- 1 Tbsp Dijon mustard
- 2 tsp steak sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the beef and brown. Add in the onions and saute. Sprinkle in the salt and pepper.
- Add in the broth and scrape bottom of pot so that nothing is sticking. Add in the garlic powder and thyme.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 20 minutes. When time is up move valve to venting and remove the lid.
- Add in the potatoes, mushrooms and carrots. Replace lid and cook on the soup button for 10 more minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Stir a cup of the hot soup into the cream to temper it. Stir the cream into the pot. Stir in the Dijon and steak sauce. Salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add beef, onions, salt, pepper, broth, garlic powder, thyme, potatoes, mushrooms and carrots into slow cooker.
- Cover and cook on low for 4-6 hours.
- Stir a cup of the hot soup into the cream to temper it. Stir the cream into the slow cooker. Stir in the Dijon and steak sauce. Salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More beef and potato soup recipes…
Pot Roast Soup
Everything you love about classic pot roast but in cozy soup form. Tender bites of beef, potatoes, carrots, celery and mushrooms are simmered together and made in the slow cooker or Instant Pot.
Wisconsin Potato and Hamburger Soup
Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
Hearty Cheesy Ground Beef Soup
A hearty soup made with tender potatoes, vegetables, seasoned ground beef and melty cheddar cheese. Make it in the Instant Pot or slow cooker.
Steak and Potato Winter Soup
This soup combines tender beef stew meat in a rich, savory broth thickened with chunky parmesan mashed potatoes. Make it in the Instant Pot or the 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.
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