Instant Pot Beef And Vegetable Soup With Gluten-Free Mini Dumplings

Published on Oct 23, 2019

  by   Kristina Stosek

1 reviews

Prep Time: 20 minutes Cook Time: 50 minutes Serves: 6
Add a Rating
​This post may contain affiliate links, please see our privacy policy for details

Nutritious, hearty Instant Pot Beef And Vegetable Soup with Gluten-Free Mini Dumplings. When the cold weather rolls around, it is all about warm and cozy, satisfying meals. This beef and vegetable soup has a thick, rich beefy broth, and every bite is filled with veggies, tender meat and gluten-free mini dumplings, almost like beef and barley soup, but without gluten.

Using Instant pot makes weeknight meals stress free and easy, such as this delicious soup. This beef and vegetable soup recipe is easy with simple to make gluten-free mini dumplings. 

instant pot beef and vegetable soup in a bowl

 

the veggies,

This beef soup recipe includes plenty of carrots, celery, mushrooms, tomatoes and peas. And the beef is so tender it will melt in your mouth. 

the flavour,

To flavour of the beefy soup is a combination of thyme, bay leaves, rosemary, and garlic. But, to make this a heartier vegetable soup, I added gluten-free mini dumplings made with chives and parsley.

the soup tastes like beef and barley soup,

This soup is almost like beef and barley soup, except without the barley, a grain that is not gluten-free. I replaced the barley with mini gluten free dumplings. I can’t tell you how delicious, and satisfying this soup is. 

when using instant pot, cook the meat first,

When it comes to instant pot beef recipes, they are super easy to make. But it is essential to cook the meat first before you add the vegetables. The reason for this is, the meat takes longer to cook, and the last thing you want is mushy falling apart veggies. 

In this recipe, the meat is tender, and the veggies are full of flavour and have a perfect texture, because they are added later.

the mini gluten free dumplings

The best part, the mini dumplings are added at the very end, and they take only one minute to cook.

3 bowls of beef and vegetable soup

 

Why not give this beef and vegetable soup with the gluten-free mini dumplings a try? The nutritious soup is too good not to try, honestly! If you would like to add freshly baked bread, try one of these gluten-free bread recipes or our popular Tear and Share Gluten Free Garlic Bread.

 

Instant Pot Beef And Vegetable Soup With Gluten-Free Mini Dumplings

Published on Oct 23, 2019

by Kristina Stosek

Add a Rating

Ingredients

Instructions

  • 1.

    Using the sauté function on your instant pot, heat 1 tablespoons of olive oil. Once heated, add the beef and season with pepper, do not stir for 3 minutes, allowing the beef to sear well on one side. Then, stir and cook for 1 more minute. Transfer beef onto a plate

  • 2.

    Add remaining 2 tablespoons of olive oil, onions and garlic. Cook for 3 - 4 minutes until the onions start to brown. Stirring frequently. Return beef to the pot with tomatoes, water, bay leaves, thyme, rosemary and salt. Cook on high pressure for 35 minutes

  • 3.

    In the meantime, make the dumplings. Using a small bowl whisk together flours, salt and xanthan gum. Add the egg, chives and parsley and mix until you form a ball of dough. If the dough is still crumbly, add a little water, a teaspoon at a time until you form a firm ball. If the dough is too sticky add a little flour. It all depends on the flour blend you are using. I used gluten-free better batter blend. Cover with plastic wrap and place in the freezer for 15 minutes, not any longer. Remove the dough from the freezer and using the large holes on a box grater, grate the dough. (You can do this ahead of time, place the dumplings on a tray and refrigerate until ready to use)

  • 4.

    After 35 minutes of cooking the beef, use the quick release function and release the steam. Remove the lid and stir in the vegetables. Close the lid and cook on high pressure for 4 minutes. After 4 minutes, use the quick release function, remove the lid and stir in the dumplings. Close the lid and cook on high pressure for 1 minute. Right after, use the quick release function and release the steam. At this point, you can keep the soup on warm function until ready to serve. Serve with fresh parsley.

Leave a Comment

Add a Rating


Leave a Reply