There’s just something soul-soothing about a steaming bowl of steak soup when the air turns crisp and leaves start to fall. This Instant Pot Steak Soup with Red Wine Reduction is exactly that kind of comfort—hearty, rich, and deeply savory with melt-in-your-mouth beef, tender potatoes, and a broth so good you’ll want to sip it straight from the ladle. The addition of a red wine reduction gives it an upscale twist without complicating the process. Whether you're craving a steak and potato soup, trying to find a use for leftover steak, or need a reliable recipe to satisfy your craving for fall soups and stews, this dish is a guaranteed winner.
Instant Pot Steak Soup with Red Wine Reduction
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course, Soup
Cuisine American, French
Instant Pot (6 or 8-quart) The star of this show. Makes the meat super tender and cooks everything quickly.
Medium saucepan For preparing the red wine reduction separately to concentrate flavor.
Wooden spoon or silicone spatula For stirring without damaging the Instant Pot’s non-stick insert.
Cutting board and sharp knife To prep all your vegetables and beef.
Measuring cups and spoons For accuracy in flavoring.
Ladle For serving up this glorious, rich soup.
For the Red Wine Reduction
- 1 cup dry red wine Cabernet Sauvignon or Merlot work well
- 1 tablespoon tomato paste
- 1 garlic clove minced
- 1 teaspoon fresh rosemary or ½ tsp dried
- 1 teaspoon balsamic vinegar
- Pinch of salt
For the Steak Soup
- 2 tablespoons olive oil
- 2 pounds beef stew meat or leftover steak, diced
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 3 carrots peeled and sliced
- 3 celery stalks chopped
- 3 medium Yukon Gold potatoes diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 6 cups beef broth low sodium
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour for optional thickening
- Chopped fresh parsley for garnish
Step 1: Make the Red Wine Reduction
In a medium saucepan, combine the red wine, tomato paste, minced garlic, rosemary, and a pinch of salt. Bring to a boil over medium-high heat, then lower to a simmer. Let it reduce by about half, stirring occasionally. This will take 10–15 minutes. Finish with a splash of balsamic vinegar and set aside.
Step 2: Brown the Meat
Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, sear the beef stew meat in batches to avoid overcrowding. Brown all sides, about 3–4 minutes per batch. If you’re using leftover steak, skip this step and add it later during the pressure cooking phase.
Step 3: Sauté the Aromatics
Once all meat is browned and removed, add chopped onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and stir for an additional minute.
Step 4: Deglaze and Combine
Pour in a small splash of beef broth and use a wooden spoon to deglaze the pot, scraping up all the brown bits from the bottom. Add the rest of the broth, potatoes, browned beef (or leftover steak), Worcestershire sauce, smoked paprika, thyme, and the red wine reduction. Season with salt and pepper.
Step 5: Pressure Cook
Secure the lid, set the valve to ‘Sealing’, and pressure cook on ‘Manual’ for 25 minutes. Let it naturally release for 10 minutes, then do a quick release.
Step 6: Optional Thickening
For a slightly thicker consistency (leaning toward a steak stew), make a slurry by mixing 2 tablespoons of flour with a bit of cold water. Turn the Instant Pot to ‘Sauté’ again, stir in the slurry, and simmer until slightly thickened—about 5 minutes.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over a bed of mashed potatoes for an extra hearty touch.
Pairings
This hearty soup is a meal on its own, but if you’re feeling indulgent, here are a few pairings to elevate the experience:
- Crusty bread or garlic toast: Perfect for dunking into that rich, wine-kissed broth.
- Roasted Brussels sprouts or green beans: A simple veggie side cuts through the richness.
- A glass of red wine: Stick with the same varietal used in the reduction—Cabernet Sauvignon or Merlot.
- Mashed potatoes or polenta: For when you want your steak and potato soup to feel extra cozy and filling.
- Shaved Parmesan or a dollop of sour cream: For added creaminess and umami.
FAQs
1. Can I use any type of beef?
Yes, but certain cuts yield better results. Beef stew meat, chuck roast, or sirloin tips are ideal for this soup. If you’re using leftover steak or even roast beef, just add it during the pressure cooking stage to prevent it from drying out.
2. How can I adapt this for a Crockpot?
To make this a true beef soup crockpot recipe, follow all the sauté steps in a pan, then transfer everything to your Crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Add the wine reduction at the start to let those flavors meld beautifully.
3. Can I make this into a thicker steak stew?
Absolutely. Just add less broth and more potatoes or add a cornstarch or flour slurry at the end. It transforms into a comforting steak stew that pairs well with rice, polenta, or even inside a bread bowl.
4. What if I have leftover Philly cheese steak or steak sandwich meat?
That’s actually a fantastic shortcut. If you’ve got thinly sliced beef from philly cheese steak soup or a steak sandwich, toss it in during the final 5 minutes of cooking. It’ll absorb the broth’s flavor without getting rubbery.
5. What if I don’t drink wine?
No worries. You can substitute the red wine in the reduction with beef broth and a splash of red wine vinegar or balsamic vinegar. You’ll still get that deep, rich tang without the alcohol content.
