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Crockpot Surf and Turf Soup

close up shot of surf & turf soup in a white bowl with a silver spoon
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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.

Ingredients

Units Scale
  • 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

Slow Cooker

  1. Add all the ingredients except the shrimp to the slow cooker. Stir to mix well.
  2. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
  3. Stir in the shrimp. Cover & cook an additional 5 to 10 minutes or until shrimp are no longer pink.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
  3. Pour in the water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients EXCEPT the shrimp.
  5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
  6. 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.

Find it online: https://fitslowcookerqueen.com/crockpot-surf-turf-soup/

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