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 Stew Meat, cubed
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. 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. Add the diced stew meat. 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.
*You can replace the stew meat with ground beef, ground turkey, venison or elk meat if you would like.
*I like to serve this soup with a dollop of sour cream.
Keywords: instant pot, gluten free, beef, frozen vegetables, healthy, easy, best, quick, hearty, soup