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Instant Pot Beef and Potato Soup

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I think this Instant Pot beef and potato soup may be the easiest Instant Pot soup I have made until until today! You are definitely gonna want to have this recipe in your collection.

It starts with browning some ground beef in the Instant Pot with some onion. However, no need for dicing up some onion for this. Instead, you use some dried minced onion. It’s as easy as measure and add. You’ll remove any excess grease and add in some chicken broth.

Instant Pot Beef and Potato Soup | realmomkitchen.com

Next comes the potatoes. No need for peeling and dicing potatoes here. Just grab a bag of frozen O’brien hashbrowns. This gives you the potatoes along with some red and green peppers too. Just dump and bag of that into the Instant Pot.

Now, this is a creamy Instant Pot beef and potato soup. No roux needed hear. All you need is a package of country gravy mix. Yep, that is what is going to give you that creaminess. Just make sure you get enough. Country gravy can come is different sizes of packages. You need a 2.64 oz package or enough of the smaller packages to get close to that amount.

Then it’s time to cook this soup. It only needs to cook for 1 minute along with a 5 minute natural pressure release. That’s it! I told you this soup is easy. The very last thing you do is mix in some shredded cheddar cheese. Just stir it in until it all melts.

Instant Pot Beef and Potato Soup | realmomkitchen.com

Here is what you need to make the
Instant Pot Beef and Potato Soup


Instant Pot Beef and Potato Soup

Real Mom Kitchen

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
NP Release 5 minutes
Total Time 21 minutes
Course Main Dish
Cuisine American
Servings 4 – 6 servings
Calories 584 kcal


  • 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


  • 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.


Serving: 1 serving | Calories: 584kcal | Carbohydrates: 38g | Protein: 32g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1177mg | Potassium: 956mg | Fiber: 3g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 17mg | Calcium: 253mg | Iron: 4mg
Keyword Instant pot, pressure cooker
Tried this recipe?Let us know how it was!

This recipe is adapted from 365 Days Slow + Pressure Cooking.

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One Comment

  1. I can’t wait to make this. It looks delicious and creamy. It’s budget friendly. Most of these ingredients i already have. Thanks for sharing. Shalom!