Gluten-free Instant Pot Vegetable Beef And Rice soup is a filling soup that the whole family will fall in love with. It works equally well as comfort food on a spring day as it does warming soup on a cold, winter day. Cooking with the Instant Pot makes the meal an effortless one-pot recipe.
This soup is super easy to make, especially in the Instant Pot. Word to the wise, it tastes better on the second day but it does absorb quite a bit of the broth and get thicker. So, if you like a super brothy soup you’ll need to add more broth when you’re putting it into the Instant Pot. Alternatively, you could omit the rice instead of adding more broth. I just really like the rice in there because it gives it an extra little something. The Instant Pot glass lid is great for keeping food hot while you’re serving and in between servings. The Instant Pot silicone lid is great for storing in the fridge but truthfully we all have 1-2 big bowls so the leftovers are simpler to keep in a glass container. Here’s how I make it.
Gluten-free Instant Pot Vegetable Beef And Rice Soup
- Instant Pot pressure cooker (I used the 6qt model)
- measuring cup
- silicone cooking spoon
- silicone ladle
- mix chop
Instant Pot IP-DUO60 6qt Pressure CookerSilicone Potato Masher with Stainless HandleStarPack XL Size 13.5in Silicone LadleiNeibo silicone serving spoon w stainless handleThe Pampered Chef Mix N ChopInstant Pot Tempered Glass Lid, Stainless RimInstant Pot BPA-free Silicone LidSweese Porcelain Fluted Bowls – Set of 6 – 26 Ounce
- 2 lb ground beef
- 1 cup long grain white rice
- 16 oz frozen mixed vegetables
- 1x 28 oz can petite diced tomatoes seasoned with basil, garlic, oregano
- 64 oz cups beef broth
- 1 envelope onion soup mix
Set the Instant Pot to saute.
Brown the ground beef.
Add the remaining ingredients to the Instant Pot and stir well.
Set the Instant Pot to soup (which cooks for 10 minutes).
Let the pressure cooker do a natural pressure release.