This Instant Pot beef pot pie soup is a hearty dinner your whole family will love. With carrots and green beans in a rich tomato sauce, it is best with stew meat made in under an hour on the stove or in a pressure cooker.
Admit it, no other protein does it quite like beef. It tastes amazing. We have tweaked this lots of ways whether I have a chuck roast on hand or leftovers I can combine them with a bag of frozen vegetables to make Instant Pot recipes of all kinds just like this…..
Who doesn’t love a rich flavorful pot pie with tender bite size beef hidden inside with biscuits on top (or on the side if you prefer)?? It is the ultimate comfort food my grandmother made all the time but now it is faster and better than ever, this way.
Ninja Foodi Pot Pie Soup
You could certainly make this same meal on the stove too but this is faster. Under high pressure in an IP or in a Ninja Foodi makes any cut of beef super tender breaking down the connective tissues so it becomes melt in your mouth delicious. With this multi cooker you will use the lid that is not attached specifically.
What is the best beef to use?
I think this goes best with bite sized chunks of beef. I will say that this is one of our favorite Recipes Using Beef Stew Meat cut into bite size pieces because it is the easiest way to get them so tender they will fall apart when served.
To make the rich stew sauce you will start with a can of diced tomatoes, and then with some V8 or tomato sauce and beef stock or broth.
Best Vegetables to Add
As for fresh vegetables I will add some russet potatoes diced into small bite size pieces and onions. Those aren’t great frozen or canned so I will go “all out” and prep those which literally takes 5 minutes.
Yes I use frozen mixed vegetables to make this pot pie. Why?? Well especially during the winter time I may not have fresh corn or green beans available.
If you chose to make chicken pot pie soup you would want to change the cook time to just 6 minutes to still give it enough time for the potatoes to tenderize and meat to cook to a safe temp.
Can you add dumplings?
As for the dumplings themselves you can just serve with baked biscuits or make them with 3 ingredients like we did with our Bisquick Chicken and Dumplings. Set to saute when done and drop into the hot liquid to boil for about 5 minutes.
Instant Pot Cook Time
This is the way we suggest making this because you just prep and dump everything in and walk away….now that is my kinda’ dinner. 😉 In 35 minutes everything is ready to enjoy.
Stovetop Option
You can start with beef tips on the stove and simmer with everything else on low, covered until tender as well. If set over medium high heat with a consistent low bubble and boil I would add another 10 minutes to about 45 minutes for this method. Not a huge difference as far as that is concerned but I think the texture is more fall-apart under high pressure.
Pot Pie Soup with Biscuits
Since we aren’t making a pot pie crust you might need some flaky goodness with it….that part is totally up to you. Since I am aiming for a quick dinner I just throw in some refrigerated biscuits and they’re done at the same time.
Some of us like them on the side, where others (me) like them cut up into bite size pieces and served on the top like you see here. You could also make our pull apart bread. Scooped up in a spoonful with a variety of vegetables, a piece of tender beef, thick broth and a piece of biscuit you will get the best bite ever!!
Beef Pot Pie Soup Recipe
Equipment
Ingredients
- 1.5-2 lb stew meat, or steak cut into bite size pieces
- 1 can diced tomatoes, 15 oz.
- 1 large onion, sliced or diced
- 1 medium russet potato, diced or sliced (the smaller the softer they will be)
- 11 oz tomato sauce, or V8 juice
- 1/2 tsp basil
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 1/2 tsp cajun seasoning
- 1 tbsp Worcestershire sauce
- 1 1/2 cup beef stock, or broth, depends on how thick you want it, I used 20 oz
- 1 cup frozen vegetables, optional
- 3/4 cup mushrooms, quartered, optional
- 4 tbsp cornstarch, if you want it thicker
- 1 can kidney beans, optional, 15 oz. drained
- 1/2 tsp cumin
- 1 small bell pepper, diced, optional
- 2 tbsp olive oil
- 1 tbsp garlic , minced
- 1 pkg. refrigerated biscuits, optional
Instructions
- Set pot to saute. Add your beef stew meat that has been cut into bite size pcs. with olive oil. Then add your sliced onions, bell peppers, cajun seasoning, salt and garlic salt. Cook until outsides are no longer pink. Turn pot off.
- Add drained can of kidney beans, tomato sauce or V8, diced tomatoes and potato, Worcestershire sauce, cumin, basil, minced garlic and broth. Stir so everything is combined well.
- Close lid and steam valve and set to high pressure for 35 minutes. When done allow pot to naturally release steam for 10 minutes, then release rest of steam.
- Open lid. Stir. Turn pot to saute and add frozen vegetables and quartered mushrooms if you choose to add them. Cook for 2-3 minutes or until vegetables begin to soften.
- In a small bowl whisk together 4 tbsp. cornstarch with 5-6 tbsp of hot liquid from your pot. Dump this into your pressure cooker. Stir. Allow to bubble and the sauce to thicken.
- Continue to cook until veggies are as tender as you'd like them to be. Turn pot off. Remember that sauce will continue to thicken as it sits.
- Cut cooked biscuits into small pieces and serve on top of your beef pot pie soup or on the side. May wish to add more salt at the end.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other One Pot Meals You’ll Love
Once you fall in love with this creation you should try our Instant Pot beef tips if you’d like to use that cut. Ninja Foodi chicken pot pie is a similar idea with the other meat.. made in under 15 minutes on high pressure this is a great second meal. We have even more Instant Pot beef recipes here as well.
So so good! I accidentally added the frozen vegetables at the beginning and it didn’t seem to matter. I went ahead and sautéd to get the temp up and added the cornstarch. It’s going to be a go to recipe for sure!! So yummy!!
Is it possible to double the recipe so there are more leftovers? I am using a 6 qt pressure cooker.
Possibly, just don’t fill above about 3/4 of the way full.
So glad it was a hit!
I’m a little confused about the directions after the 35 minutes on Beef/Stew. Saute for 2-3 minutes but then you add the cornstarch and “continue to cook”… what setting is used. This says 50 minutes total time but prep is 15 minutes and 35 minutes on Beef/Stew, slow release of 10 – 15 minutes , next sauteing and more cooking.
I’ve only used my pressure cooker for sauteing and slow cooking. I want to try more things but need a little more info. Thanks!
Sue
Step 4 tells you what button to press after the 35 min. You press sauté button. This will make it start to bubble so the vegetables can soften, then add cornstarch mixture and continue bubbling so it thickens.
How can this be adjusted for fresh vegetables?
Yes I’d add after the 35 min. when it’s on sauté low and just keep an eye on them and turn pot off when they’ve softened to your liking.
How long did you cook it on the Stew/Meat function? I’m guessing it’s whatever the default time is on that function (35 mins?), but with the pots remembering the last used cook time it’s really helpful if you say specifically how long. Thanks!
I’m loving all the Instant Pot recipes! I am always on the lookout for good ones! I need to give this one a try.
Yeah!!
Such a great, hearty recipe! How lovely! Sometimes, making pot pies can be time consuming, but not this one! Love it!
2nd time making this recipe. My family loves it. Thank you.
Yeah…so glad y’all loved it.