Beef Quinoa Soup
Beef Quinoa Soup. One of my favorites. Many people are familiar with Beef Barley Soup. Since becoming gluten free I can no longer have Barley of course. Quinoa makes the perfect substitute in this cozy, vegetable loaded fall/winter time dish.
Soup is amazing in my opinion. It’s so versatile. You can add WHATEVER you want to it basically, and it usually ends up pretty good! I love packing loads of vegetables into my soups. As you will see below. Soup is found year round in my kitchen, but definitely more so in the fall/winter.
On a related note, I explain below that I actually cooked twice as much meat as I needed for this particular soup recipe. Having extra meat cooked and in your freezer or fridge ready to get turned into a meal is a HUGE timesaver for moms. So if you don’t do it ever, make sure you start.
Meat in this recipe
When I made this particular recipe I actually used a couple T-bone steaks I had found in the bottom of my freezer. Another reason why soup (and instant pots) are so great. You can take a boring, dare I say (really freezer burnt) piece of meat and turn it into a tender, deliciously nutritious meal. Thankfully, we are extremely blessed to always have access to our own beef. Which means tons of hamburger, steak and roasts in our freezer. I am SO grateful for this..
But anyways, these steaks were REALLY needing to be used. Throwing out food is NOT how I was raised. So I really wanted to find a different way to use them up that didn’t involve my TERRIBLE BBQing skills.
Enter soup! Cut the steaks up when they were still partially frozen, ripped off some of the extra fat and sliced them into little pieces. Then tossed into my instant pot along with beef broth, garlic, onions and spices. After a quick 10 minute pressure cook on high, the meat was completely cooked, SO SOFT and smelt amazing.
Well I actually cut up and cooked a whole bunch of steaks. Just so I can make another beef dish later on this week a lot quicker. I’m thinking Beef and Broccoli on Rice…
Here are a few pictures from the cooking process
The Beef Quinoa Soup Recipe
Warm, flavourful, and packed full of veggies. This Gluten Free soup is the perfect fall/winter lunch or dinner item. Quick and easy to prepare. Serve with warm buns. Also freezes well to be enjoyed later. 1.) This recipe was made using some T-bone steaks I had in my freezer that were needing to be used. I cut them up thinly and removed some fat. It worked really well and made for a really tasty meal. Alternatively (and more traditionally for this dish) you can use hamburger, or stew meat. 2.) You can use any pressure cooker for this recipe. It does not have to be the Ninja Foodi. 3.) Using WARM BROTH will decrease the amount of time it takes for your pressure cooker to come up to pressure, therefore your meat will begin cooking sooner. Decreasing overall cook time. 3.) I made this recipe using Thrive Life Vegetables which decreases the amount of time I had to spend prepping the meal, as there is no washing, or chopping required. It also decreases overall cooking time for the vegetables. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Beef Quinoa Soup
Ingredients
Instructions
Notes
Recommended Products
Please let me know below any thoughts/comments/questions about it. I would love to know what you think!
I have a few other beef instant pot recipes as well…
Easy Saucy Instant Pot Hamburgers