Steak and Potato Lentil Soup

Sue Lau

5 from 4 votes

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Prep Time 10

Cook Time 40

Depressurization time 10

Total Time 1

Course Soups and Stews

Cuisine American

Servings one cup servings

Calories 296 kcal

Equipment

Instant pot

Ingredients

2 tablespoons olive oil
1 medium onion diced
8 ounces chopped mushrooms
1 teaspoon minced garlic
1 teaspoon marjoram
1 teaspoon black pepper
1 teaspoon salt
15 ounces canned diced tomatoes
1/4 cup A-1 steak sauce
1 tablespoon Worcestershire sauce
1 cup French puy lentils
4 cups beef broth
12 ounces cooked diced steak leftover
1 pound baked potatoes cold, peeled and diced

Instructions

Saute mushrooms, onion and garlic in olive oil with marjoram, salt and black pepper in the instant pot using the saute setting for 10-15 minutes or until onions are translucent.
Add remaining ingredients except steak and potatoes and stir.
Place lid on cooker and set the vent to seal.
Shut off the Instant Pot and restart on the Manual setting.
Cook at pressure/high for thirty minutes.
Use the quick release and open when cooker stops venting steam.
Stir in the steak and potatoes and allow to warm in the soup without cooking further.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1cupCalories: 296kcalCarbohydrates: 32gProtein: 19gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 26mgSodium: 992mgPotassium: 667mgFiber: 10gSugar: 4gVitamin A: 95IUVitamin C: 11mgCalcium: 59mgIron: 4mg