30-Minute Instant Pot Skinny Steak Soup

Name: 30-Minute Instant Pot Skinny Steak Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb steak, fat trimmed, or stew meat; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 sweet peppers, diced; 8 oz mushrooms, cremini or button, sliced thin; 2 tbsp garlic powder; 2 tsp Celtic sea salt; 2 tsp oregano; 1 tsp thyme; 1 bay leaf; 1 cup crushed tomatoes; 2 cups beef stock; 2 cups water; 1/2 tsp sea salt; fresh cracked pepper, to taste

Prep: 15 minCook: 15 min4 servingsmediumAmerican

A hearty yet lean beef soup packed with diced vegetables including carrots, celery, sweet peppers, and mushrooms. The Instant Pot pressure cooking method creates tender steak pieces in a savory tomato-based broth seasoned with herbs. Perfect for a satisfying weeknight dinner or meal prep, this soup delivers comfort food flavor while keeping calories in check through lean cuts of meat and plenty of nutritious vegetables.

Gluten-Free Dairy-Free Nut-Free Keto

Ingredients

4 servings

1 lb steak, fat trimmed, or stew meat
chicken breast1:1low-fat
use boneless skinless
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 sweet peppers, diced
bell pepper1 large for 4 smallflavor
as noted in recipe
8 oz mushrooms, cremini or button, sliced thin
2 tbsp garlic powder
2 tsp Celtic sea salt
2 tsp oregano
1 tsp thyme
1 bay leaf
1 cup crushed tomatoes
2 cups beef stock
vegetable broth1:1vegetarian
for vegetarian version
Full guide →
2 cups water
½ tsp sea salt
fresh cracked pepper, to taste

Instructions

1
Set Instant Pot to sauté
2
Season stew meat with half the salt and pepper and brown
3
Add onion, celery, pepper, and carrots and cook until softened
4
Add mushrooms and cook until soft
5
Add spices, salt, water, stock, and crushed tomatoes
6
Cover Instant Pot and set to seal
7
Cook on soup setting for 15 minutes
8
Add remaining salt and pepper and adjust seasoning
9
Release steam and serve hot

Tips

Tip 1

Trim all visible fat from steak for the leanest result and to prevent greasy broth.

Tip 2

Brown the meat well in the first step to develop deeper flavor in the final soup.

Tip 3

Let pressure release naturally for 10 minutes before quick release for more tender meat.

Good to Know

Storage

Refrigerate up to 4 days in airtight container

Make Ahead

Can be made 1-2 days ahead, flavors improve overnight

Serve With

Serve hot with crusty bread or crackers

See pairing guide →

Common Mistakes

Watch

Don't skip browning the meat to avoid bland flavor

Watch

Add mushrooms after other vegetables to prevent overcooking

Substitutions

steak→

chicken breast1:1low-fat

use boneless skinless

Full guide →

sweet peppers→

bell pepper1 large for 4 smallflavor

as noted in recipe

Full guide →

beef stock→

vegetable broth1:1vegetarian

for vegetarian version

Full guide →

Find more substitutions →

FAQ

Can I use frozen stew meat?

Yes, but thaw completely first and pat dry before browning for best searing results.

What if I don't have an Instant Pot?

Use a large stock pot on stovetop, cook on low for 1 hour after bringing to a simmer as noted in recipe.

How long will this soup keep?

Store in refrigerator up to 4 days or freeze portions for up to 3 months in freezer-safe containers.