Grilled Steak And Vegetable Soup (Instant Pot)

For today’s recipe I am using some great cuts of beef from Prather Ranch, and grilling them to amp up the flavor. Cutting the meat into chunks, and then tossing it into the Instant Pot with mushrooms, veggies, and some black beans. Grilled steak and vegetable soup is a fast, yummy meal you can eat throughout the week.

I am a big fan of soup. All kinds of soup, from lobster bisque to chicken soup and everywhere in between. You might even remember my sirloin soup. Now that spring has sprung and we’ve started using the grill it was time to time to give a steak and vegetable black bean soup a try.

You can make this dish as fancy as you like. Grab a great cut of meat from your favorite butcher or get something on special at your local supermarket. You can also take advantage of buying in bulk at your favorite warehouse club. The pieces of meat you don’t use on steak night will make for a really amazing steak soup.

Stock Or Broth?

Is there a difference between the two? And what’s the deal with bone broth? To answer the first question, let’s take a look at what Alton Brown has to say on the subject.

  • Stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.
  • broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.

Bone broth, on the other hand, is a hybrid of both. You make it with roasted bones (like a stock) and with vegetables and aromatics (like a broth). Check out this great article on Epicurious if you’d like to learn more.

Grilled Beef Soup

Grilled Steak And Vegetable Soup With Black Beans

Hearty beef soup made using steaks seared on the grill mixed with veggies, mushrooms, and black beans.
Prep Time: 20 minutes
Cook Time: 30 minutes
Natural pressure release: 30 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: beef, blackbeans, blakopaleats, comfort, healthy, healthyeating, hearty, instantpot
Servings: 12
Calories: 322
Author: BlakOpal


  • Non-stick spray for grill
  • 3 lbs Beef New York steaks (4 steaks)
  • 1 Yellow onion chopped
  • 4 Carrots chopped
  • 4 stalks Celery chopped
  • 8 oz Mushrooms Baby Bella or other small brown mushrooms
  • 1 bunch Parsley tied with kitchen twine
  • 3 cloves Garlic peeled and cut in half
  • 15 oz can Diced tomatoes
  • 15 oz can Black beans rinsed
  • 14 oz Epic Bison Apple Bone Broth or beef bone broth
  • 3 Bay leaves
  • Himalayan pink sea salt
  • Black pepper
  • 8 oz Snow Peas cut into pieces



  • Using a non-stick spray designed for grills, lightly spray the grill rack. Turn on the grill and preheat before putting the steaks on, this will keep them from sticking. Using high flame, grill the steaks on one side until they are browned. Flip over and grill the other side until browned. Remove to a tray to rest.
    Note: you are just trying to sear the outside of the steaks, they will still be red inside.
    Grilled Beef Soup
  • Gather the soup ingredients
    Grilled Beef Soup
  • Peel and roughly chop the onion. Peel the garlic and cut into halves. Toss it all into the inner pot of your Instant Pot.
    Grilled Beef Soup
  • Split and then chop the celery stalks into large bite-sized pieces. Add to the pot.
    Grilled Beef Soup
  • Peel and chop the carrots into round slices. Add to the pot.
    Grilled Beef Soup
  • Wash the mushrooms, trim the ends off, and cut them in half. If they are large, cut them into quarters. Add to the pot.
    Grilled Beef Soup
  • Rinse the black beans, and add to the pot. Also add the can of diced tomatoes, including the liquid.
    Grilled Beef Soup
  • Pour in the jar of bone broth. Add more water to cover, keeping the level below the max fill line on the inner pot.Add Bay leaves, salt and pepper.
    Grilled Beef Soup
  • Put the lid on, close the vent, and cook on manual high pressure for 30 minutes. Allow the pot to do a nautural pressure release until the pin drops (around 30 minutes).
    Grilled Beef Soup
  • Cut the snap peas into bite-sized pieces.
    Grilled Beef Soup
  • Carefully open the lid, and add the snap peas. Stir in and let it sit on warm to cook for a few minutes.
    Grilled Beef Soup
  • Serve hot, and store the remaining soup in an airtight bowl in the fridge. Soup can also be portioned and frozen to be reheated. Enjoy!
    Grilled Beef Soup
Nutrition Facts
Grilled Steak And Vegetable Soup With Black Beans
Amount Per Serving
Calories 322 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 69mg23%
Sodium 105mg5%
Potassium 737mg21%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 4g4%
Protein 29g58%
Vitamin A 4120IU82%
Vitamin C 23.8mg29%
Calcium 59mg6%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @BlakOpalEats or tag #blakopal!

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