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

Beef Quinoa Soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 45 minutes

Total Time: 1 hour

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.

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Ingredients

• 1 lb of Beef cut up into small, thin pieces (I used 2 T-bone steaks)
• 1 tsp Basil
• 1/4 tsp Thyme
• 1 Tsp Oregano
• 1 Tsp Parsley
• 2 tsp dry onion
• 2 tsp garlic
• 4 C beef broth
• 2 C water
• 2 tsp sugar
• Salt and Pepper to taste
• 1/2C diced carrots
• 1C instant quinoa
• 1C Diced potatoes
• 1/2C Green beans
• 1/2C Celery
• 1/2C Corn
• 1/2C Peas
• 2 cans Tomato Paste (156ml each)

Instructions

1. Take beef of choice, and slice up into small thin pieces
2. Place into Ninja Foodi Cooking Pot along with 1 C of the beef broth, onions, spices (Thyme, Basil, Oregano, Parlsey, Salt & Pepper) and the garlic
3. Place Pressure Cooking lid on pot, seal and set to HIGH pressure for 10 minutes
4. Once timer is done, you can manually release pressure, OR let the pot sit and naturally release the pressure for half an hour then release the rest of the pressure. This does produce a more tender meat. BUT if time does not allow for this, you can manually release the pressure right away without any problems.
5. Add remaining broth, water, vegetables, quinoa, tomato paste and sugar.
6. Bring to a boil with lid off, using SEAR/SAUTE setting on Med-high heat. Stir often.
7. Simmer on Low/Med heat until vegetables are tender (20 minutes or so) and your ready to eat.
8. Enjoy!

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja OP301 Pressure Cooker, Steamer & Air Fryer w/TenderCrisp Technology Pressure & Crisping Lid, 6.5-Quart, Black/Gray

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

Instant Pot Beef Stew

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