Description
An easy Instant Pot or slow cooker soup with beef, potatoes, mushrooms and carrots in a savory, creamy broth.
Ingredients
Scale
- 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