Instant Pot Beef and Potato Soup
A hearty and classic soup recipe, this Instant Pot Beef and Potato Soup is sure to warm you up and fill you up. A 30 Minute healthy soup that’s full of classic beef and potato soup flavors. Made with easy to find ingredients, this is a budget-friendly healthy soup.
This dinner costs $9.11 for 8 servings. $1.14 per serving.
Looking for a healthy and hearty soup for this fall?
Here’s a hearty and very filling soup that is sure to warm you up this fall and winter. When the weather turns crisp and cool, we love making soup for dinner. Soup is an easy one-pan meal, always a healthy option, and the whole family loves it. For this beef and potato stew we make it in the Instant Pot for a quick meal option and the ingredients are very simple so there’s no long list of items to buy at the grocery store and they’re easy to find.
Budget friendly soup the whole family will agree on
Here at our house, we love dinners with meat! But serving meat for dinners isn’t always cheap especially when we have a family of 6. So when we make a soup we can stretch that meat to cover several more servings. We still get a healthy dinner and we stay on budget. Win-win!
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Ingredients:
Beef tip stew meat – stew meat is great for this soup and it’s pre-cut, saving you time on the prep time.
Avocado oil – this is my favorite oil, but use what you have on hand.
Russet potatoes – this is our favorite kind of potato, but use what you have in the pantry as red potatoes and Yukon potatoes will also work just fine.
Carrots – I like the ease of using baby carrots, but you can use long carrots and peel and chop to smaller bite-size pieces.
Zucchini – one of the most versatile vegetables in my opinion. We love sneaking fresh zucchini into so many dinners ( Try my Veggie Packed Meatloaf and Instant Pot Chicken Meatballs with Sauce )
Sea salt – I really love this sea salt for its flavor.
Beef Broth – I like this broth for when I’m online ordering, otherwise, the beef broth from Aldi has a good clean ingredient list and is priced very reasonably.
Ground black pepper – this one is great for its flavor.
Redmond’s Organic Sea Salt – this is hand’s down one of my favorite seasonings. If you don’t have it, you could use a combination of garlic and onion powder, coriander, ground mustard, paprika, turmeric, parsley, and celery seed. (not an affiliate link)
How to make this beef stew
On the Instant Pot press ‘saute’ and manually adjust the time to 5 minutes. Add the avocado oil and stew meat. Let cook, stirring occasionally for the 5 minutes. You’ll want the meat to brown, but it doesn’t have to cook all the way through.
Press ‘cancel’. To the Instant Pot, add the chopped potatoes, carrots, and zucchini. Add the beef broth and all seasonings. Stir together.
Press ‘soup/stew’ and manually adjust the time to 18 minutes. Let cook. Once it’s done, turn the valve to release the pressure (caution, this will be very hot!), remove the lid and serve the soup.
Stovetop instructions:
In a skillet over medium heat, warm the avocado oil. Add the stew meat and cook for 4-5 minutes, stirring occasionally. Remove from the skillet and place in a large soup pot. Add the chopped potatoes, carrots, zucchini, beef broth, and all seasonings. Stir together, cover with a lid, then bring to a boil over medium-high heat. Reduce the heat and let the soup simmer for 30 minutes or until the potatoes are tender. Once the potatoes are tender, remove from the heat, and serve.
Breakdown of cost:
Stew meat: (bought at Aldi) $4.96/1 pkg 1-1 ½ lbs
Avocado oil: $0.68/oz = 2 Tbsp = 1 Tbsp $0.34
Russet potatoes: $2.79/5lb bag 3 potatoes estimated at $0.55
Baby carrots: $1.69/16oz bag roughly ⅓ bag = $0.56
Zucchini: $1.00/1 medium
Beef broth: $1.50/32 oz box
Seasonings = roughly estimated at $0.20
The total cost of Instant Pot Beef and Potato Soup: $9.11 for 8 servings. $1.14 per serving
- 1-1 1/2 lbs beef stew meat
- 1 Tbsp avocado oil
- 3 medium russet potatoes, peeled and diced
- 2 cups baby carrots or about 3 medium carrots, peeled and diced
- 1 medium zucchini, chopped
- 32 oz beef broth
- 2 1/2 tsp Redmond's Organic Seasoning Salt (see note in post about substitute)
- 1 tsp sea salt
- 1/2 tsp coarse ground black pepper
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On the Instant Pot, press 'saute' and manually adjust the time to 5 minutes. Add the avocado oil and stew meat. Let cook, stirring occasionally for the 5 minutes. The meat will brown but does not have to cook all the way through.
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Press 'cancel'. Add to the Instant Pot the chopped potatoes, carrots, zucchini, beef broth, and all seasonings. Stir together.
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Press 'soup/stew' and manually adjust the time to 18 minutes. Place the lid on and turn the valve to 'seal'. Let cook. Once it's done, turn the valve to release the pressure (caution, this will be very hot!), remove the lid and serve the soup.
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In a skillet over medium heat, warm the avocado oil. Add the stew meat and cook for 4-5 minutes, stirring occasionally. The meat will turn brown but does not have to cook all the way through. Remove from the skillet and place in a large pot.
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Add the chopped potatoes, carrots, zucchini, beef broth, and all seasonings to the large pot. Stir together, cover with a lid, then bring to a boil over medium0high heat. Reduce the heat and let the soup simmer for about 30 minutes or until the potatoes are tender. Once the potatoes are tender, remove from the heat, and serve.
Store any leftovers in an airtight container in the fridge for up to 5 days.
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