Gluten Free Instant Pot Beef Vegetable Soup

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Gluten Free Instant Pot Beef Vegetable Soup

This hearty, comforting soup starts with beef chuck seared right in the Instant Pot until deeply browned, then built on a base of softened onion, celery, and garlic with tomato paste for depth. Carrots, Yukon Gold potatoes, and diced tomatoes simmer under pressure with thyme, rosemary, and bay leaf until the beef turns fall-apart tender and the broth turns rich and savory. A quick stir-in of bright green peas at the end keeps the texture fresh, and a scatter of parsley finishes each bowl with color and freshness. The pressure cooker does all the heavy lifting here, turning tough chuck into spoon-tender bites in a fraction of the usual braising time. It's a filling, one-pot dinner that fits neatly into a gluten free rotation, no fuss required. Ladle it up with crusty bread on the side or eat it straight from the bowl — either way, it's the kind of soup that tastes even better the next day.

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Ingredients

6 servings

1 ½ lb beef chuck roast, cut into 1-inch cubes
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
¾ lb yukon gold potatoes, cut into 1-inch chunks
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
4 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup frozen green peas
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining cubes.
2
Add the onion and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 3–4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

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