Instant Pot Steak Soup Recipe
Mar. 26th, 2019 08:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsLast night I took a couple of beef stew (or beef soup) recipes, slammed them together, and came up with a fairly effortless comfort stew that my family liked. This recipe uses an Instant Pot.
Turn the pressure cooker to "sauté." While it's heating, cut up the ingredients. The beef and potatoes should be bite-sized; the shallot diced small, the carrots sliced to about 1/4 inch thickness, the garlic minced.
When the pressure cooker is hot, add oil to coat the bottom of the pot (I used bacon grease, because, you know…) and add the beef, stir-frying until browned on all sides, about 5 minutes. Add the shallot and carrots, sauté another two minutes until slightly soft. Add the garlic, sautee one more minute. Turn off the heat.
Add the potatoes, broth, water, Worchestershire sauce, and "not enough" salt, pepper, and ajinomoto if you're using it. Close the pressure cooker lid, set to "Soup: 20 minutes," and start.
When the timer goes off, do a quick release of the pressure. Taste the broth and add salt, pepper, or other spices as desired. Turn the cooker back to "sauté" and when the soup begins to bubble add the egg noodles. Cook another 7 to 9 minutes, until the noodles are soft. Tasting— spooning out a noodle and biting into it to see if it's done— is always better than timing.
Serve immediately with crusty bread and a vinagrette salad.
- 1lb round steak, cut into cubes
- 1 large shallot, diced
- 3 medium carrots, sliced
- 2 cloves garlic, minced
- 1 large or 2 medium potatoes, cut into cubes
- 3 cups beef broth
- 1 cup water
- 2 tbs Worchestershire sauce
- Olive oil, or other oil suitable to sauté
- Salt, pepper, ajinomoto (always optional) to taste
- 4 oz egg noodles
Turn the pressure cooker to "sauté." While it's heating, cut up the ingredients. The beef and potatoes should be bite-sized; the shallot diced small, the carrots sliced to about 1/4 inch thickness, the garlic minced.
When the pressure cooker is hot, add oil to coat the bottom of the pot (I used bacon grease, because, you know…) and add the beef, stir-frying until browned on all sides, about 5 minutes. Add the shallot and carrots, sauté another two minutes until slightly soft. Add the garlic, sautee one more minute. Turn off the heat.
Add the potatoes, broth, water, Worchestershire sauce, and "not enough" salt, pepper, and ajinomoto if you're using it. Close the pressure cooker lid, set to "Soup: 20 minutes," and start.
When the timer goes off, do a quick release of the pressure. Taste the broth and add salt, pepper, or other spices as desired. Turn the cooker back to "sauté" and when the soup begins to bubble add the egg noodles. Cook another 7 to 9 minutes, until the noodles are soft. Tasting— spooning out a noodle and biting into it to see if it's done— is always better than timing.
Serve immediately with crusty bread and a vinagrette salad.
