I made this Peppery Beef, Potato, and Beer Soup in my Instant Pot, but you can also make this soup with a stove top pressure cooker. Just reduce the cooking time by about 25 percent.
We all agreed that the flavors in this soup were amazing. The beef is tender, and the vegetables were cooked perfectly.
For the beer, I used an amber ale. It’s medium bodied and malty, adding a nice sweetness to the soup.
You combine the beer with beef broth and season it with Worcestershire sauce and balsamic vinegar. Plus, there is a lot of pepper in the broth.
Feel free to scale back on the pepper. I am a big fan of black pepper and used a very coarsely ground black pepper in the broth, which I skimmed out of the final soup. You could also just use peppercorns.
How Do You Prepare Beef and Beer Soup in the Pressure Cooker?
Then you bring the soup back up to pressure and cook for a few minutes more.
The beef in this soup is super “melt-in-your-mouth” tender. The broth is thin, unlike a stew, but this soup is still super hearty.
The potatoes are baby Yukon golds, and don’t require peeling. You can also use the pre-packaged baby carrots to make assembling this soup extra easy.
The flavors in this beer soup are decidedly grown up, so this might not be the best soup to serve to picky eater kids. However, the adults and foodies in your circle will absolutely love this soup.
For soups and stews that are more kid friendly, be sure to check out these recipes:
This month, the Soup Saturday Swappers are creating soup recipes with craft beer. Our host is Kathy of A Spoonful of Thyme.
Soups with Craft Beer!
I am still learning how to use my Instant Pot, and couldn’t quite figure out the manual settings, so I used the soup setting and dialed down the time for each phase, which worked great.
Pressure Cooker Beef and Beer Soup
Author: Karen Kerr
This Pressure Cooker Beef and Beer Soup is peppery, tangy, and both sweet and sour.
- 1 1/2 pounds boneless beef sirloin, cut into 1 inch cubes
- 1 medium red onion, chopped
- 3 cups beef broth
- 2 12-ounce bottles of amber ale
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon coarsely ground black pepper (or less, based on your taste)
- 1/2 teaspoon salt
- 2 bay leaves
- 1 pound baby carrots, halved width-wise
- 1 pound baby Yukon gold potatoes, scrubbed and cut into 1 inch pieces
How to cook Pressure Cooker Beef and Beer Soup
- In a stovetop or electric 6-quart pressure cooker, add the beef, onion, broth, beer, Worcestershire sauce, balsamic vinegar, pepper, salt, and bay leaves. Lock the lid and cook on high pressure (8 minutes for electric and 5 minutes for stove top).
- Use the quick release method to bring the pressure back to normal.
- Add the carrots and potatoes, re-lock the lid, and bring the pot back to high pressure and cook, 10 minutes for an electric pressure cooker or 7 minutes for a stove top pressure cooker.
- Use the quick release method to bring the pressure back to normal again.
- Open the pot, stir the ingredients, remove the bay leaves, and serve.
- Possible garnishes include sour cream and parsley.
Karen’s Kitchen Stories
soup, instant pot, beef