This crockpot surf and turf soup combines all the flavors from a classic surf & turf but in soup form! Chunks of seasoned beef slow cooks with shrimp, asparagus, and potatoes. Perfect for date nights, Instructions to make this easy soup recipe in the Instant Pot are also included.

Table of Contents
ToggleIngredients For Crockpot Surf and Turf Soup
- Beef Stew Meat
- Shrimp
- Asparagus
- Potatoes
- Beef Broth + Water
- Worcestershire Sauce or Coconut Aminos
- Onion
- Garlic
- Seasonings: rosemary, salt & pepper

How To Make Surf & Turf Soup In The Slow Cooker
- Add all the ingredients except the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Stir in the shrimp. Cover & cook an additional 5-10 minutes or until shrimp are no longer pink.
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Pour in the water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the remaining ingredients EXCEPT the shrimp.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the shrimp. Let sit in the Instant Pot for 5-10 minutes or until the shrimp are no longer pink.
FAQs & Tips
What type of beef should you use?
I like to keep things simple so I used beef stew meat. Of course, you can always buy a piece of meat and cut it up yourself. If you go this route, suggestions for cuts of meat include beef sirloin or a roast like chuck roast, rump roast, or even brisket.
Can you use a different type of seafood?
Sure. Don’t like shrimp? Substitute another seafood like crab, scallops, or even fish.
How do you make this healthier?
To make this gluten-free, paleo, and Whole30 friendly, substitute coconut aminos for the Worcestershire sauce. For this to be low-carb & keto friendly, simply omit the potatoes.
How do you store leftovers?
Store leftover slow cooker surf and turf soup in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.

Soup Recipes
PrintCrockpot Surf and Turf Soup
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This crockpot surf & turf soup combines all the flavors from a surf & turf but in soup form! Chunks of seasoned beef slow cooks with shrimp, asparagus, and potatoes. Instructions to make this easy soup recipe in the Instant Pot are also included.
- Author: Shannon Epstein
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound beef stew meat, seasoned with salt & pepper
- 3/4 shrimp, peeled & deveined
- 1/2 pound russet potatoes, diced
- 3/4 pound asparagus, chopped
- 1/3 cup onion, diced
- 2 garlic cloves, minced
- 2 1/2 teaspoons dried rosemary or thyme
- 1 teaspoon Worcestershire sauce or coconut aminos
- 4 cups low-sodium beef broth broth
- 2 cups water
Instructions
- Add all the ingredients except the shrimp to the slow cooker. Stir to mix well.
- Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
- Stir in the shrimp. Cover & cook an additional 5 to 10 minutes or until shrimp are no longer pink.
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Pour in the water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the remaining ingredients EXCEPT the shrimp.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the shrimp. Let sit in the Instant Pot for 5-10 minutes or until the shrimp are no longer pink.
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1 thought on “Crockpot Surf and Turf Soup”
This recipe was the bomb!