Instant Pot Steak Au Poivre Soup Recipe for Comforting Flavor

Indulgent Steak Au Poivre Soup is a comforting bowl of rich flavors that will warm your heart and satisfy your cravings. A blend of tender beef, creamy broth, and a hint of spice creates a delightful symphony for your taste buds.

Picture this: a chilly evening with clouds rolling in, and you’re curled up in your favorite chair, a steaming bowl of Steak Au Poivre Soup in front of you. This dish not only nourishes your body but also offers a hug in a bowl, perfect for cozy nights or when you want to impress guests with minimal effort.

Ingredients for Steak Au Poivre Soup

Here’s what you’ll need to make this delicious Steak Au Poivre Soup:

2 pounds Beef Chuck Roast – Opt for a well-marbled cut for maximum flavor and tenderness. Beef chuck is ideal for slow cooking.

1 pound Red or Yellow Baby Potatoes – Quartered for even cooking, these potatoes add heartiness and absorb the flavorful broth beautifully.

5 cups Reduced-Sodium Beef Broth – Lower sodium options are a healthier choice, letting you control the saltiness of the dish.

¼ cup Cognac or Brandy – This adds depth and richness; if unavailable, a splash of quality cooking sherry works too.

¼ cup All-Purpose Flour – Bonds with the broth to create a creamy texture without lumps.

1 tablespoon Thyme – Fresh thyme provides a fragrant earthy note that enhances the flavor profile of the soup.

3 tablespoons Whole Black Peppercorns – Coarsely crushed, they bring a bold, peppery kick that defines this classic dish.

2 tablespoons Minced Garlic – Fresh garlic dramatically elevates the aroma and overall taste of the soup.

1 teaspoon Salt – Essential for seasoning; adjust according to your taste preference.

Olive Oil – Used for searing the beef, adding richness while ensuring a lovely crust develops.

1 cup Heavy Whipping Cream – The key ingredient for that irresistible, creamy finish that coats each spoonful.

⅓ cup Cognac – A second infusion of flavor, use it to elevate the sauce even further.

¾ cup Beef Broth – Extra broth brings your sauce to the right consistency, balancing the cream perfectly.

2 teaspoons Whole Black Peppercorns – Remind yourself it’s okay to be a little *extra* with the pepper!

1 teaspoon Dijon Mustard – The slight tang balances the richness of the cream and beef.

Salt to taste – Always important to adjust for the final flavor.

½ cup Olive Oil – Needed in two batches to cook the shallots and their richness throughout the soup.

1 Shallot – Finely sliced for sweetness, shallots give an elegant touch to the soup topping.

How to Make Steak Au Poivre Soup

Follow these simple steps to prepare this delicious Steak Au Poivre Soup:

Step 1: Prepare the Peppercorns
Coarsely crush the black peppercorns using a pepper mill or mortar and pestle, or simply place them between two sheets of parchment paper and pound them with a mallet. You want them coarse; nothing too fine here!

Step 2: Season the Beef
Cut the beef into 1.5-inch cubes and generously sprinkle them with the crushed peppercorns and salt. Assemble your courage; that’s a lot of flavor you’re packing in!

Step 3: Sear the Beef
Set your Instant Pot to the sauté setting on medium heat and pour in a tablespoon of olive oil. When the oil is hot, add a single layer of beef cubes. Sear them until they develop a beautiful crust on both sides. You might need to do this in batches, so your beef gets the attention it deserves! Once finished, set the seared beef aside.

Step 4: Aromatic Base
In the same pot, toss in the minced garlic and thyme, and let them cook for about a minute until fragrant. Splash in the cognac and use a wooden spoon to scrape up delicious browned bits sticking to the bottom. Next, add the flour and stir well. Gradually whisk in the beef broth to avoid lumps like an expert.

Step 5: Add Ingredients
Stir in the quartered potatoes and the seared beef, giving everything a gentle mix. Season with salt to taste. Now it’s time to seal the deal: place the lid on the Instant Pot, seal the vent, and set it to Manual for 32 minutes. Once done, let it naturally release pressure—this step is crucial for maximum tenderness!

Step 6: Make the Creamy Sauce
While the soup cooks, prepare the topping. In a saucepan, heat ½ cup of olive oil over medium-high. Add the sliced shallots and cook for 2-3 minutes until golden and crispy. Remove them with a slotted spoon, letting excess oil drip off, and place them on a paper towel-lined plate to cool.

Step 7: Assemble the Sauce
Use the same saucepan to add the cognac and beef broth. Simmer the mixture until it reduces by half, then let it cool slightly. Whip the heavy cream in a medium bowl until frothy, then whisk in the reduced cognac and beef broth mixture. Stir in extra peppercorns, Dijon mustard, and salt to taste.

Step 8: Combine and Serve
Once the soup is ready, stir in about three-quarters of the creamy peppercorn sauce into the soup, blending the flavors beautifully. To serve, ladle the soup into bowls, drizzle with the remaining creamy sauce, and finish with the crispy shallots on top for an extra crunch.

This decadent Steak Au Poivre Soup will transport you right to a cozy French bistro, where every scoop feels like a warm hug. Enjoy!

Perfecting Steak Au Poivre Soup Cooking Process

Start by searing the beef to develop rich flavors, then sauté the aromatic garlic and thyme. Combine everything in the Instant Pot with broth and potatoes, allowing the magical pressure cooker to do the heavy lifting. Lastly, whisk in the creamy sauce for the finishing touch.

Add Your Touch to Steak Au Poivre Soup

Feel free to swap beef for lamb or turkey for a lighter version. Add veggies like carrots or bell peppers for extra color, and experiment with spices like smoked paprika for a unique twist. The possibilities are endless!

Storing & Reheating Steak Au Poivre Soup

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, do so on the stove over low heat, stirring occasionally to preserve that creamy texture and amazing flavor.

I still remember the first time I served this Steak Au Poivre Soup to my friends. Their delighted reactions made me feel like a five-star chef, and we laughed over how one pot could hold such comfort and flavor.

FAQs About Steak Au Poivre Soup

What is Steak Au Poivre Soup?

Steak Au Poivre Soup is a delicious twist on the classic French dish, Steak au Poivre, transformed into a comforting soup. It’s made with tender beef, rich beef broth, and creamy whipping cream, giving a luxurious and hearty flavor profile. This soup captures the essence of the traditional dish, featuring a delightful peppercorn kick and the savory elements of steak, creating an inviting meal perfect for any occasion.

How long does it take to make Steak Au Poivre Soup?

Making Steak Au Poivre Soup in your Instant Pot takes about 1 hour and 15 minutes, including 15 minutes of prep time. The cooking time on the Instant Pot is set to 32 minutes, followed by a natural pressure release, allowing the flavors to meld beautifully. This efficient cooking method means you can enjoy a gourmet meal without spending hours in the kitchen.

Can I make Steak Au Poivre Soup ahead of time?

Yes, you can definitely prepare Steak Au Poivre Soup ahead of time. It actually tastes even better the next day as the flavors have more time to combine. Store it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat on the stove over low heat, stirring gently to keep the creamy texture intact.

What can I serve with Steak Au Poivre Soup?

Steak Au Poivre Soup pairs wonderfully with crusty bread or a side salad for a complete meal. You can also serve it alongside fresh baguettes or garlic toast for dipping. For an even heartier meal, consider adding roasted vegetables or a light, herbed quinoa to enhance the dish’s flavors and textures while maintaining a balance in your dining experience.

Conclusion for Steak Au Poivre Soup

Steak Au Poivre Soup is a delightful and warming dish that brings classic flavors to your dinner table with minimal effort. With tender beef, a creamy broth, and a touch of peppercorn spice, this soup is perfect for impressing guests or enjoying a cozy night in. Don’t hesitate to make this delicious recipe your go-to comfort food. Enjoy the rich flavors and satisfying textures that only a bowl of Steak Au Poivre Soup can offer.

Instant Pot Steak au Poivre Soup

This comforting Steak Au Poivre Soup combines beef, rich broth, and a creamy texture for a delightful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner Recipes

Cuisine: French

Calories: 731

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 pounds Beef Chuck Roast
• 1 pound Red or Yellow Baby Potatoes, quartered
• 5 cups Reduced-Sodium Beef Broth
• ¼ cup Cognac or Brandy
• ¼ cup All-Purpose Flour
• 1 tablespoon Thyme, finely chopped
• 3 tablespoons Whole Black Peppercorns, coarsely crushed
• 2 tablespoons Minced Garlic
• 1 teaspoon Salt
• Olive Oil
• 1 cup Heavy Whipping Cream
• ⅓ cup Cognac
• ¾ cup Beef Broth
• 2 teaspoons Whole Black Peppercorns, coarsely crushed
• 1 teaspoon Dijon Mustard
• Salt to taste
• ½ cup Olive Oil
• 1 piece Shallot, sliced

Equipment

• Instant Pot
• Saucepan
• Pepper Mill
• whisk
• Slotted spoon
• Paper Towel

Method

 

1. Coarsely crush peppercorns in a pepper mill, a mortar and pestle, or in between two layers of parchment paper with a mallet.
2. Cut beef into 1 ½" cubes and season generously with crushed peppercorns and salt to taste.
3. Set the Instant Pot to the Saute setting on medium heat and add a tablespoon of olive oil. Once hot, add a single layer of beef cubes and cook until seared on both sides. Repeat with remaining beef. Set beef aside.
4. Add minced garlic and thyme to the pot and cook for 1 minute. Add cognac and scrape up any tidbits from the beef. Add flour and stir. Slowly whisk in beef broth until well blended.
5. Add potatoes, beef, and salt to taste. Place the lid on the Instant Pot and seal the vent. Set to Manual and the cooking time to 32 minutes. Once done, allow it to naturally release.
6. While the beef and potatoes cook, add ½ cup of olive oil and sliced shallots to a saucepan over medium-high heat. Cook for 2-3 minutes, until onions are golden. Remove onions with a slotted spoon and place on a paper towel-lined plate. Discard the oil and wipe out the saucepan.
7. Using the same saucepan from the onions, add cognac and beef broth. Simmer until the liquid is reduced by half. Allow to slightly cool.
8. Add whipping cream to a medium-sized bowl and whisk for 1-2 minutes until it becomes frothy on top. Whisk the cognac and beef into the whipping cream. Add black peppercorns, Dijon mustard, and salt to taste, continuing to whisk.
9. Add ¾ of the creamy peppercorn sauce to the soup. Use the remaining sauce to drizzle on top of each individual serving as well as crispy onions.

Nutrition

Serving: 1cupCalories: 731kcalCarbohydrates: 23gProtein: 37gFat: 50gSodium: 968mgFiber: 3gSugar: 3g

Notes

This soup pairs wonderfully with crusty bread or a side salad for a complete meal. Feel free to experiment with different types of meat or add vegetables for extra color.

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