This healthy, gluten free beef and vegetable soup in made in the Instant Pot. This is the best recipe for a quick and hearty meal! Using frozen vegetables it's easy and inexpensive to make this soup.
2 Tbsp. Olive Oil
1 pound Ground Beef
1 - 32 ounce bag Frozen Mixed Vegetables (corn, carrots, peas, green beans
1 medium Yellow Onion, chopped
2 Tbsp. Garlic, minced
2 - 14.5 ounce cans Diced Tomatoes
1 - 6 ounce can Tomato Paste
1 - 32 ounce carton Vegetable Broth
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1/2 tsp. Dried Basil
2 tsp. Dried Parsley
Pour the olive oil in the bottom of your Instant Pot. Add the onion, frozen vegetables, garlic, diced tomatoes and tomato paste. Crumble the ground beef on top. Pour the vegetable broth over these ingredients.
Add the salt, pepper, thyme, basil and parsley. I don't stir the soup so the tomato paste doesn't stick to the bottom.
Seal the lid on your Instant Pot and check your valve so the steam doesn't release. Set on Manual to cook for 24 minutes. Let the steam release naturally.
After the steam has released remove the lid carefully and let cool a bit before serving.
You can replace the ground beef with stew meat, ground turkey, venison or elk meat if you would like.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, soups, vegetables, low carb, keto, instant pot, beef, dairy free