Crockpot Beef Instant Pot Soup

Beef soup is a classic comfort food, perfect for a chilly evening or a comforting lunch. This article explores how to make a delicious and hearty beef soup using both a Crockpot and an Instant Pot. We’ll delve into the benefits of each method, provide a versatile recipe adaptable to either appliance, and offer tips to elevate your soup to restaurant quality.

Choosing Your Cooking Method: Crockpot vs. Instant Pot

Both Crockpots and Instant Pots offer unique advantages for making beef soup.

Crockpot (Slow Cooker):

• Hands-off cooking: Ideal for busy individuals, the Crockpot allows you to set and forget. The low and slow cooking process tenderizes tough cuts of beef beautifully.
• Flavor Development: Long cooking times allow flavors to meld and deepen, resulting in a richer, more complex broth.
• Convenience: Perfect for cooking while you’re at work or running errands.

Instant Pot (Pressure Cooker):

• Speed: Significantly faster than a Crockpot. Soup can be ready in under an hour.
• Tenderizes Quickly: Pressure cooking rapidly breaks down tough tissues, resulting in tender beef in a fraction of the time.
• Versatility: The Instant Pot can also be used for sautéing vegetables before pressure cooking, streamlining the cooking process.

Ultimately, the best method depends on your time constraints and personal preferences. If you have time and prefer a more hands-off approach, the Crockpot is excellent. If you need soup in a hurry, the Instant Pot is the winner.

The Ultimate Crockpot or Instant Pot Beef Soup Recipe

This recipe is designed to be flexible and adaptable to either a Crockpot or an Instant Pot. Feel free to adjust the vegetables and seasonings to your liking.

Ingredients:

• 1.5 – 2 lbs Beef Chuck Roast, cut into 1-inch cubes
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2-3 Carrots, peeled and chopped
• 2-3 Celery stalks, chopped
• 4 cloves Garlic, minced
• 8 cups Beef Broth
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1 cup Russet Potatoes, peeled and cubed
• 1 cup Green Beans, trimmed
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Bay Leaf
• Salt and Pepper to taste
• Fresh Parsley, chopped (for garnish)

Instructions:

For the Crockpot:

1. Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. This step enhances the flavor of the soup.

2. Sauté Vegetables (Optional): In the same skillet, sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

3. Combine Ingredients: Transfer the seared beef (and sautéed vegetables, if using) to the Crockpot. Add the beef broth, diced tomatoes, potatoes, green beans, thyme, rosemary, and bay leaf. Season with salt and pepper.

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

5. Remove Bay Leaf: Before serving, remove the bay leaf.

6. Garnish and Serve: Garnish with fresh parsley and serve hot.

For the Instant Pot:

1. Sauté Vegetables: Turn on the Instant Pot and select the “Sauté” function. Add olive oil, onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.

2. Sear the Beef: Add the beef cubes to the Instant Pot and sear on all sides.

3. Add Remaining Ingredients: Add the beef broth, diced tomatoes, potatoes, green beans, thyme, rosemary, and bay leaf. Season with salt and pepper.

4. Pressure Cook: Secure the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes.

5. Natural Pressure Release: Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.

6. Remove Bay Leaf: Before serving, remove the bay leaf.

7. Garnish and Serve: Garnish with fresh parsley and serve hot.

Tips for a Delicious Beef Soup

• Use High-Quality Beef: The quality of the beef greatly affects the taste of the soup. Choose a chuck roast with good marbling for the best flavor and tenderness.
• Don’t Skip the Sear: Searing the beef adds a depth of flavor that you won’t get otherwise. It creates a rich, savory crust that enhances the overall taste of the soup.
• Adjust the Vegetables: Feel free to add or substitute your favorite vegetables. Corn, peas, parsnips, and turnips are all excellent additions.
• Add a Touch of Acidity: A splash of red wine vinegar or lemon juice at the end can brighten the flavors and add a pleasant tang.
• Thicken the Soup (Optional): If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking (Crockpot) or after pressure cooking (Instant Pot).
• Skim the Fat: After cooking, you may want to skim off any excess fat from the surface of the soup. This will result in a cleaner-tasting broth.
• Let it Rest: The soup always tastes better the next day, after the flavors have had time to meld.

Variations and Add-ins

This beef soup recipe is a blank canvas for your culinary creativity. Here are a few ideas to get you started:

• Spicy Beef Soup: Add a pinch of red pepper flakes or a diced jalapeño pepper to the soup for a touch of heat.
• Italian Beef Soup: Add Italian seasoning, crushed tomatoes, and a handful of pasta (such as ditalini or orzo) during the last 30 minutes of cooking (Crockpot) or after pressure cooking (Instant Pot).
• Mushroom Beef Soup: Add sliced mushrooms to the soup along with the other vegetables.
• Barley Beef Soup: Add 1/2 cup of pearl barley to the soup along with the broth.
• Add a Wine Boost: Add 1/2 cup of red cooking wine when you are sauteing the vegetables.

Serving Suggestions

Beef soup is a hearty and satisfying meal on its own, but here are a few serving suggestions to elevate your dining experience:

• Crusty Bread: Serve with a side of crusty bread for dipping into the broth.
• Grilled Cheese Sandwich: A classic pairing that’s always a crowd-pleaser.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Mashed Potatoes or Rice: Serve the soup over a bed of mashed potatoes or rice for a heartier meal.
• Sour Cream or Yogurt: A dollop of sour cream or Greek yogurt adds a creamy tang.

Frequently Asked Questions

Q: Can I use frozen beef in this recipe?

A: It’s best to thaw the beef before cooking for even cooking and better flavor. However, you can cook frozen beef in the Instant Pot. You’ll need to add approximately 10-15 minutes to the cooking time. Do not use frozen beef in a crock pot due to food safety concerns.

Q: How long does beef soup last in the refrigerator?

A: Properly stored, beef soup will last for 3-4 days in the refrigerator.

Q: Can I freeze beef soup?

A: Yes, beef soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

Q: Can I use a different cut of beef?

A: While chuck roast is ideal, you can also use other tough cuts of beef, such as brisket or round roast. These cuts will require longer cooking times to become tender.

Q: My soup is too watery. How can I thicken it?

A: You can thicken the soup by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the soup during the last 30 minutes of cooking (Crockpot) or after pressure cooking (Instant Pot). Alternatively, you can mash some of the potatoes in the soup to thicken it naturally.