Name: Steak and Potato Soup (Instant Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 1/2 pound beef steak (cut into 1-inch cubes); 1 medium onion (diced); 2 medium carrots (diced); 3 celery stalks (diced); 4 garlic cloves (chopped); 1 tablespoon fresh thyme (finely chopped); 2-3 bay leaves; 1 tablespoon Worcestershire sauce; 1/3 cup dry red wine; 2 tablespoons steak sauce; 3 medium potatoes (peeled and cubed); 1 cup frozen peas; 6 cups beef stock; 2 tablespoons cornstarch; A handful fresh parsley; Salt and freshly ground black pepper to taste

Jump to Recipe

This Steak and Potato Soup is one of those meals that tastes like it’s been simmering all day, but the pressure cooker does all the hard work. It’s packed with tender beef, chunky potatoes, and a rich, flavorful broth — pure comfort in a bowl with hardly any effort.

My steak and potato soup is the kind of meal that feels like a big, cozy hug after a long day. No fancy ingredients, no complicated steps, just good, honest food that’s as satisfying as it is easy to make.

This isn’t one of those light, brothy soups that leaves you hungry an hour later. It’s thick, hearty, and packed with deep, slow-cooked flavor (without the actual slow cooking because the Instant Pot does all the lifting).

Why you’ll love this steak and potato soup

It’s a hearty, no-fuss meal that comes together in one pot with minimal cleanup.
The beef is fall-apart tender, the potatoes are soft but not mushy, and the broth is packed with deep, savory flavor.
It’s the kind of recipe you can tweak to your heart’s content; throw in extra veggies, spice it up, or just grab some crusty bread and call it dinner.

What you’ll need

Beef steak – I like to use well-marbled steak for tenderness; chuck, sirloin, or rump all work great in this soup.

Potatoes – Yukon Golds hold their shape beautifully, but russets break down a bit for a thicker, heartier broth.

Onion, carrots and celery – The classic soup base that builds deep, savory flavor right from the start.

Thyme and bay leaves – A must for slow-cooked flavor (without actually slow cooking).

Red wine – Adds richness and complexity; use a dry variety like cabernet or merlot (and pour yourself a glass, too).

Worcestershire and steak sauce – My little secret for next-level umami. They add the extra depth that makes this soup seriously good.

Pro tip

Sear the beef in batches for a deep, golden crust; this adds a rich, slow-cooked flavor to the broth!

steak and potato soup with bread on the side

How to make potato and steak soup

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat the oil in the Instant Pot on Sauté mode. Brown the steak, then toss in the onion, carrots, celery, garlic, and thyme.

steak and potato soup making instructions

Cook for a few minutes until softened, then stir in the garlic, thyme, and bay leaves for extra flavor.

Pour in the red wine, Worcestershire sauce, and steak sauce, scraping up any browned bits. Let it simmer briefly, then add the potatoes, peas, and beef stock.

Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Once done, do a Quick Release.

Switch back to Sauté, stir in a cornstarch slurry, and let the soup simmer for a couple of minutes until thickened. Finish with fresh parsley, taste for seasoning, and serve hot.

Substitutions and variations

You can use boneless short ribs for extra richness or ground beef for a budget-friendly option.
Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
Instead of cornstarch, mash a few potatoes right into the broth for a naturally creamy texture.

Helpful tips

Since the Instant Pot doesn’t allow much evaporation, this won’t reduce like stovetop soups. That’s why we’re thickening it with a cornstarch slurry or mashing a few potatoes.
If your Instant Pot gives a “burn” warning, it’s likely from browned bits stuck to the bottom. Always scrape thoroughly after adding the wine and liquid to prevent this.
If your beef turns out tough, it’s probably the cut; leaner cuts like sirloin can get chewy, so go for well-marbled ones like chuck or rump.

What to serve with steak soup

Crusty bread – A warm baguette or sourdough is perfect for soaking up that rich, savory broth.
Garlic bread – Buttery, crispy, and garlicky; because why not make it even better?
Grilled cheese sandwich – The ultimate comfort food combo, especially with a sharp cheddar or gouda.
Cornbread – Sweet, buttery, and perfect for dipping!

Leftovers and storage

Store – Keep leftovers in an airtight container in the fridge for up to 4 days; the flavors get even better overnight.
Reheat – Warm it on the stove over medium heat or in the microwave, adding a splash of broth or water if it’s too thick.
Freeze –This chunky steak and potato soup freezes well for up to 3 months, but the potatoes may get a little soft. If that bothers you, freeze it without them and add fresh potatoes when reheating.

More cozy soup recipes

If you’ve tried this steak and potato soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

And if you’re looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!

Steak and Potato Soup (Instant Pot)