Go Back
Instant Pot Steak Soup with Red Wine reduction

Instant Pot Steak Soup with Red Wine Reduction

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine American, French
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Red Wine Reduction

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.