Crockpot Beef Instant Pot Soup

Introduction: The Best of Both Worlds in One Bowl

Few things are as comforting as a hearty bowl of beef soup, especially on a chilly evening. This recipe combines the convenience of a Crockpot with the speed of an Instant Pot, delivering a depth of flavor that normally takes hours to achieve in a fraction of the time. Whether you crave a slow-cooked tenderness or a quick, satisfying meal, this “Crockpot Beef Instant Pot Soup” offers the best of both worlds. It’s a versatile dish that’s perfect for busy weeknights or relaxed weekend gatherings.

This soup leverages the hands-off approach of a slow cooker for developing rich, savory flavors and then utilizes the Instant Pot to reduce cooking time and intensify the broth. The result? A tender, flavorful beef soup that’s ready to serve in a reasonable timeframe. Customize it with your favorite vegetables, herbs, and spices to create a truly unique and satisfying meal.

Choosing Your Ingredients: Building Blocks of Flavor

The key to a delicious “Crockpot Beef Instant Pot Soup” lies in selecting high-quality ingredients.

Beef Selection

For optimal flavor and tenderness, choose cuts of beef suitable for slow cooking, such as chuck roast, brisket, or stew meat. These cuts have a good amount of marbling, which renders during the cooking process, creating a rich and flavorful broth. Cut the beef into 1-inch cubes for even cooking.

Vegetable Medley

A mix of vegetables not only adds nutritional value but also contributes to the soup’s overall flavor profile. Consider using a combination of:

• Onions: Yellow or white onions provide a foundational savory flavor.
• Carrots: Carrots add sweetness and color.
• Celery: Celery provides a subtle herbaceous note.
• Potatoes: Russet or Yukon Gold potatoes add heartiness and thicken the soup naturally.
• Garlic: Fresh garlic adds a pungent aroma and flavor.

Other vegetables to consider include mushrooms, bell peppers, and corn, depending on your preference.

Broth and Liquids

Beef broth is the primary liquid base, providing a rich, savory flavor. Opt for low-sodium broth to control the salt content. You can also enhance the flavor by adding a splash of red wine or a tablespoon of tomato paste. Water can be used to adjust the consistency of the soup.

Herbs and Spices

Fresh herbs and spices add depth and complexity to the soup. Consider using:

• Bay Leaves: Bay leaves add a subtle, earthy flavor. Remove them before serving.
• Thyme: Thyme adds a warm, herbaceous note.
• Rosemary: Rosemary provides a piney, aromatic flavor. Use it sparingly as it can be overpowering.
• Dried Oregano: Adds a classic Italian flavor.
• Salt and Pepper: Season to taste.
• Worcestershire Sauce: A dash of Worcestershire sauce adds umami and enhances the beef flavor.

Cooking Methods: Crockpot and Instant Pot Synergy

This recipe uses both a Crockpot and an Instant Pot to achieve the perfect balance of flavor and convenience.

Step 1: Searing the Beef

While optional, searing the beef before slow cooking adds a rich, caramelized flavor to the soup. Heat a tablespoon of oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper and sear them in batches until browned on all sides. Transfer the seared beef to the Crockpot.

Step 2: Slow Cooking in the Crockpot

Add the chopped onions, carrots, celery, and garlic to the Crockpot. Pour in the beef broth and add the bay leaves, thyme, rosemary, dried oregano, and Worcestershire sauce. Stir to combine.

Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.

Step 3: Instant Pot Finish

Once the beef is tender, transfer the contents of the Crockpot to the Instant Pot. Add the potatoes and any additional vegetables you desire.

Seal the Instant Pot and cook on high pressure for 10-15 minutes, followed by a natural pressure release for 10 minutes. Carefully release any remaining pressure.

Step 4: Seasoning and Serving

Remove the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add water to reach your desired consistency.

Serve hot, garnished with fresh parsley or a dollop of sour cream, if desired.

Customization and Variations: Making It Your Own

One of the best things about “Crockpot Beef Instant Pot Soup” is its versatility. Feel free to customize it to your liking with these variations:

Vegetable Variations

• Mushrooms: Add sliced mushrooms to the Crockpot for an earthy flavor.
• Bell Peppers: Diced bell peppers add color and sweetness.
• Corn: Frozen or canned corn adds sweetness and texture.
• Green Beans: Add fresh or frozen green beans during the last 30 minutes of cooking.
• Spinach or Kale: Stir in fresh spinach or kale during the last few minutes of cooking until wilted.

Flavor Variations

• Spicy: Add a pinch of red pepper flakes or a chopped jalapeno to the Crockpot for a spicy kick.
• Italian: Add a can of diced tomatoes and a teaspoon of Italian seasoning for an Italian-inspired soup.
• Mexican: Add a can of black beans, a can of corn, and a packet of taco seasoning for a Mexican-inspired soup.
• Smoked Paprika: Adds a smoky, deep flavor note.

Meat Variations

• Ground Beef: Substitute the beef cubes with ground beef for a quicker cooking time. Brown the ground beef before adding it to the Crockpot.
• Sausage: Add sliced sausage, such as Italian sausage or kielbasa, for added flavor.

Thickening the Soup

If you prefer a thicker soup, you can thicken it using one of these methods:

• Cornstarch Slurry: Mix a tablespoon of cornstarch with two tablespoons of cold water. Stir the slurry into the soup during the last few minutes of cooking until thickened.
• Mashed Potatoes: Mash some of the potatoes in the soup to thicken it naturally.
• Flour: Whisk 1-2 tablespoons of flour with cold water and stir it into the soup while it cooks.

Serving and Storage: Enjoying Your Creation

Serving Suggestions

Serve “Crockpot Beef Instant Pot Soup” hot in bowls. Garnish with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese. Serve with crusty bread, crackers, or a side salad.

Storage

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: Freeze leftover soup in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating

• Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

Frequently Asked Questions (FAQ)

Can I skip searing the beef?

While searing the beef adds flavor, it is optional. If you’re short on time, you can skip this step.

Can I use frozen vegetables?

Yes, you can use frozen vegetables. Add them to the Instant Pot during the last 10-15 minutes of cooking.

How do I prevent the potatoes from getting mushy?

Add the potatoes to the Instant Pot towards the end of the cooking process to prevent them from becoming too soft. A 10-15 minute cook time is sufficient.

Can I make this recipe without an Instant Pot?

Yes, you can cook the soup entirely in the Crockpot. Add the potatoes during the last 2-3 hours of cooking time.

Can I use a different type of broth?

Yes, you can use chicken broth or vegetable broth instead of beef broth, but it will alter the flavor of the soup.

How can I make this recipe gluten-free?

Ensure that all ingredients, including the Worcestershire sauce and broth, are gluten-free.

Can I add noodles to this soup?

Yes, add egg noodles or your favorite pasta during the last 15 minutes of cooking time.

What if I don’t have a Crockpot?

You can also make this recipe by braising the beef in the Instant Pot or in a heavy pot in the oven. Simply sear the beef, add the vegetables and broth, and cook until the beef is tender.