Instant Pot Beef and Potato Soup
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You are about to discover what might be the easiest Instant Pot soup you’ll ever make! This Instant Pot Beef and Potato Soup is a must-have recipe for your collection, delivering incredible flavor with minimal effort.
This recipe simplifies things from the very beginning. Instead of dicing fresh onions, we kick things off by browning ground beef in your Instant Pot with convenient dried minced onion. No tears, no fuss – just measure and add!
Next, we skip the peeling and dicing of potatoes entirely. Grab a bag of frozen O’Brien hash browns for a shortcut that not only provides perfect potatoes but also adds a pop of red and green peppers to your soup.
For that irresistibly creamy texture, forget about making a roux. The secret lies in a package of country gravy mix. You’ll need a 2.64 oz package, or enough smaller packages to reach that amount, to achieve the ideal creaminess.
The best part? This soup cooks in your Instant Pot for just 1 minute, followed by a 5-minute natural pressure release. That’s it! Once the pressure is released, simply stir in some shredded cheddar cheese until it’s perfectly melted, and your delicious, easy soup is ready to enjoy.
Ingredients for Instant Pot Beef and Potato Soup
- GROUND BEEF
- DRIED MINCED ONIONS
- CHICKEN BROTH
- FROZEN O’BRIEN POTATOES
- COUNTRY GRAVY MIX
- SHARP CHEDDAR CHEESE
Instructions for Instant Pot Beef and Potato Soup
Brown the Beef & Onions: First things first, turn your Instant Pot to the Sauté mode. Add in your ground beef and dry minced onion. Cook until the beef is fully browned, breaking it apart as it cooks. Once done, carefully drain off any excess grease.
Deglaze the Pot: Pour in the chicken broth. Using a wooden spoon or silicone spatula, scrape the bottom of the pot really well to loosen any browned bits stuck there. This is super important for flavor and to prevent a “burn” notice!
Add Potatoes & Gravy Mix: Next, gently add your diced potatoes to the pot. Here’s the trick: sprinkle the country gravy mix directly on top of the potatoes – but don’t stir it in! Leave it on top for now.
Pressure Cook: Secure the lid on your Instant Pot, making sure the valve is set to sealing. Set your Instant Pot to Manual or High Pressure Cook for just 1 minute.
Release Pressure: Once the cooking time is up, allow a natural pressure release for 5 minutes. After 5 minutes, carefully switch the valve to venting for a quick release to remove any remaining pressure. Once the pin drops, you can safely open the lid.
Stir in Cheese & Serve: Finally, give everything a good stir! Now, add in the shredded cheese and continue stirring until it’s completely melted and creates a creamy, delicious soup.
Frequently Asked Questions
Why do I need to scrape the bottom of the pot after browning the beef?
This step is “deglazing,” and it’s crucial for two reasons! First, those browned bits stuck to the bottom of the pot are full of flavor – scraping them up adds depth to your soup. Second, it prevents your Instant Pot from giving you a “burn” notice. Starchy or sticky bits left on the bottom can cause the pot’s sensor to detect overheating.
Why shouldn’t I stir the gravy mix into the potatoes before pressure cooking?
Starchy ingredients, especially when combined with thickeners like gravy mix, are prone to sticking to the bottom of the Instant Pot during pressure cooking. By sprinkling it on top and not stirring, you reduce the chance of it settling and causing a “burn” notice. The pressure cooking process will naturally distribute and cook the mix into the soup.
Can I add vegetables other than potatoes?
Yes! This soup is very versatile. You could add frozen diced carrots, peas, or corn along with the potatoes.
My Instant Pot is showing a “burn” message! What do I do?
Don’t panic! The “burn” notice is a safety feature. It usually means something is sticking or getting too hot at the bottom of the pot.
- Press “Cancel” immediately.
- Carefully do a quick release of any remaining pressure.
- Open the lid and remove the inner pot.
- Inspect the bottom: Scrape up any stuck-on bits with a wooden or silicone spoon. If there’s a lot of burnt food, you might need to transfer the soup to another bowl, clean the inner pot, and then return the soup.
- Add a little more liquid (broth or water) if the soup seems too thick or dry at the bottom.
- Resume cooking. You may need to reset the cooking time. For this recipe, if you had to clean a lot, you might give it another minute of pressure cooking.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Mashed Potato Soup
- Instant Pot Potato Soup
- Potato Pepper Jack Soup
- Slow Cooker Sausage and Potato Soup
Instant Pot Beef and Potato Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 1 Tbsp dried minced onions
- 4 cups chicken broth
- 1 28 oz bag frozen O’Brien potatoes
- 1 2.64 oz pkg country gravy mix
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot on to sauté mode. Add in the beef and minced onions. Brown until fully cooked. Drain off excess grease.
- Add in the broth and scrape the bottom of pot to remove any bits on the pot.
- Add in the potatoes. Sprinkle the country gravy mix on top of the potatoes. Don’t stir. Secure the lid and make sure valve is set to seal. Set it to manual/pressure cook for 1 minute. When time is up, allow a natural vent for 5 minutes and then do a manual vent to remove any excess pressure. Remove the lid.
- Stir in the cheese until melted. Serves 4-6.
Nutrition
This recipe is adapted from 365 Days Slow + Pressure Cooking.
