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Beef and potato soup made in the instant pot served in two white bowls with sourdough bread in the background.
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Instant Pot Beef and Potato Soup
Prep Time
5 mins
Cook Time
23 mins
Total Time
28 mins
 
Course: Main Course, Soup
Cuisine: Dairy-free, Gluten-free, Grain Free, Whole30
Servings: 8 servings
Author: anaankeny.com
Ingredients
  • 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
Instructions

  1. 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.

  2. Press 'cancel'. Add to the Instant Pot the chopped potatoes, carrots, zucchini, beef broth, and all seasonings. Stir together.

  3. 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.

Stovetop Instructions:

  1. 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.

  2. 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.

Recipe Notes

Store any leftovers in an airtight container in the fridge for up to 5 days.