Steak and Potato Soup
Do your steak and potatoes differently with this hearty, tasty, and oh-so good Steak & Potato Soup! Made quickly and easily in your IP, you’ll get cooked all day flavor in minutes. Hearty enough on it’s own for dinner, the flavors are even better the next day!

This soup features a bold, beefy broth loaded with tender steak, potatoes, beans, carrots, and more. It’s hearty enough to stand alone as a complete meal but versatile enough for any occasion.
I love this soup. I’ll often buy extra steak just to make it. You want to use good quality steak so that it doesn’t get hard and tough in the soup. Or, use whatever you have on hand and dig in!

Ingredients
- Cooking oil
- Steak – Choose from NY strip, sirloin, or eye of round.
- Onion – Yellow or brown onions are fine. You could also use a sweet onion.
- Celery – Stalks and leaves. There’s so much flavor in the leaves!
- Carrots – Don’t cut the carrots too small so that they retain some of their texture in the soup.
- Garlic – Please use fresh garlic, not jarlic.
- Beef broth – Homemade or low/no-sodium store-bought.
- Red wine – Optional but adds depth of flavor.
- Potatoes – Any type; keep the peel on for extra flavor.
- Green beans – Fresh or frozen.
- Steak sauce – Just a splash of whatever kind of steak sauce you have on hand.
- Worcestershire sauce
- Bay leaf
- Salt and pepper
- All-purpose flour – Optional, for thickening.
How To Make Steak and Potato Soup
- Set the Instant Pot to sauté mode and heat the oil until shimmering. Add diced steak, onion, celery, carrots, and garlic. Cook for about 5 minutes until the steak is browned and vegetables are tender-crisp.
- Add the broth (reserve ½ cup if thickening later), wine, potatoes, green beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt. Stir to combine.
- Close the lid, set the Instant Pot to “Soup/Stew” mode on high for 30 minutes, and start. Let the pressure release naturally for 10 minutes before manually releasing the remaining pressure.
- Whisk the reserved broth with flour to make a slurry. Slowly stir it into the hot soup. Turn the Instant Pot back to sauté mode and let the soup boil for 1–2 minutes to thicken, stirring frequently.
- Adjust the seasoning, remove the bay leaf, and serve hot. Enjoy!
Step-By-Step Process






Chef Jenn’s Tips
- Trim any excess fat or gristle from the steak so it’s not chewy or gross.
- Cut potatoes into uniform ½-inch cubes to ensure even cooking.
- You can skip the steak sauce but there’s so much flavor and it doesn’t take much. A1 is fine.
- For a thicker consistency, add more flour slurry to the soup.
- Skip the flour to keep the soup gluten-free.
Recommended
Make It A Meal
Serve this hearty Steak and Potato Soup with a crisp green salad or a side of crusty bread for a well-rounded meal. It’s also perfect for cozy nights when a warm bowl of soup is all you need.

Storage
Steak and Potato Soup can be refrigerated in an airtight container for up to 4 days. To freeze, portion the soup into individual servings and store for up to 3 months. Keep in mind that the potatoes may soften during thawing and reheating. For best results, reheat gently on the stovetop, stirring occasionally.

Steak and Potato Soup
Equipment
- Instant pot
Ingredients
- 1 tablespoon cooking oil
- 1 pound steak NY strip, sirloin, or eye of round
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 2 cloves garlic minced
- 6 cups beef broth homemade or low/no-sodium store-bought
- ¼ cup red wine optional
- 1 potatoes keep the peel on for extra flavor
- 2 tablespoons green beans fresh or frozen
- 2 tablespoons steak sauce
- 3 cups Worcestershire sauce
- 2 cups bay leaf
- 1 teaspoon salt and pepper
- 4 tablespoons all-purpose flour optional for thickening
Instructions
- Set the Instant Pot to sauté mode and heat the oil until shimmering. Add diced steak, onion, celery, carrots, and garlic. Cook for about 5 minutes until the steak is browned and vegetables are tender-crisp.
- Add the broth (reserve ½ cup if thickening later), wine, potatoes, green beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt. Stir to combine.
- Close the lid, set the Instant Pot to "Soup/Stew" mode on high for 30 minutes, and start. Let the pressure release naturally for 10 minutes before manually releasing the remaining pressure.
- Whisk the reserved broth with flour to make a slurry. Slowly stir it into the hot soup. Turn the Instant Pot back to sauté mode and let the soup boil for 1–2 minutes to thicken, stirring frequently.
- Adjust the seasoning, remove the bay leaf, and serve hot. Enjoy!
Notes
Chef Jenn’s Tips
- Trim any excess fat or gristle from the steak for a better eating experience.
- Cut potatoes into uniform ½-inch cubes to ensure even cooking.
- Choose your favorite steak sauce to elevate the flavor.
- For a thicker consistency, add more flour slurry to the soup.
- Skip the flour to keep the soup gluten-free.