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

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Healthy, hearty Instant Pot Beef And Vegetable Soup with Gluten-Free Mini Dumplings. When the cold weather rolls around, it is all about warm, satisfying meals. This soup is thick, and every bite is filled with veggies, tender meat and gluten-free mini dumplings. Using Instant pot makes weeknight meals stress free and easy. This is a straight forward beef and vegetable soup recipe with easy to make mini dumplings. This beef and vegetable soup includes plenty of veggies such as carrots, celery, mushrooms, tomatoes and healthy peas. And the beef is so tender it will melt in your mouth. For the flavours, I used thyme, bay leaves, rosemary and garlic. But to make this instant pot beef and vegetable soup extra special, I added gluten-free mini dumplings that are made with chives and parsley. This soup reminds me of beef and barley soup, except barley, is not gluten-free, so I replaced the grain with mini dumplings. I can’t tell you how delicious this soup is. 

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 will melt in your mouth, and the veggies have enough firmness so that you know what you are eating, and not some mushy flavourless things. The best part, you add the mini dumplings at the end, and they take only one minute to cook. I hope you will try this instant pot beef and vegetable soup with the gluten-free mini dumplings because it is too good not to, honestly. If you do try this recipe, please leave me a comment I always love to hear from you. 

If you would like to add freshly baked bread, try one of these gluten-free bread recipes or our popular gluten-free cheesy garlic rolls

Ingredients

  • 1 1/2 lb. beef stew meat, cut into small cubes (about 3/4-inch)
  • 3 Tbsp. Extra virgin olive oil, divided
  • 1/2 tsp. GF ground black pepper
  • 2 medium onions, diced
  • 1 garlic, smashed
  • 14 oz. diced tomatoes (2 large fresh tomatoes, or canned)
  • 5 cups water
  • 2 GF bay leaves
  • 1 tsp. GF dried thyme
  • 1/2 tsp. GF dried rosemary
  • 2 tsp. Himalayan salt
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 cup sliced button mushrooms (do not slice them too thin, about 1/2-inch thick)
  • 1 cup fresh or frozen peas
  • GLUTEN-FREE MINI DUMPLINGS
  • 1/3 cup Gluten-Free all-purpose flour
  • 1 Tbsp. Potato flour (not potato starch)
  • 1/4 tsp. Himalayan salt
  • 1/8 tsp. Xanthan gum (use 1/4 tsp. If your blend does not include it)
  • 1 extra-large egg, whisked
  • 1 Tbsp. Chopped fresh chives
  • 1 Tbsp. Chopped fresh parsley plus some for serving
  • Instructions

  • 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. Stir and cook for 1 more minute. Transfer beef on a plate
  • 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
  • In the meantime, make the dumplings. Using a small bowl whisk together flours, salt and xanthan gum. Add 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)
  • After 40 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 add 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.
  • This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure here


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