This vegetable soup is a family favorite, and with its variety of ingredients, we often call it “Everything Soup”. It’s great comfort food. I’ve looked for ways to make it easier and quicker by adding coleslaw instead of chopping cabbage and choosing frozen veggies where I can.
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I’m loving using my Instant Pot more and more! While it makes cooking meals go quicker, one of my favorite things about the Instant Pot is being able to set it and forget it. I don’t have to keep checking or stirring the pot.Print
1 lb ground beef, grass-fed if possible
1 cup onion, chopped
4 cloves garlic, minced
1 cup celery, sliced
1 cup carrot, sliced, fresh or frozen
2 cups green beans, frozen
2 cups cauliflower rice, frozen
2 cups coleslaw mix (cabbage, carrots)
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
32 oz beef broth
1 tablespoon basil
2 teaspoons parsley
1 teaspoon oregano
1 teaspoon Himalayan salt
1/4 teaspoon pepper
Brown ground beef in the Instant Pot using the saute function. While the ground beef is cooking prepare the other ingredients.
Add onions and garlic to browned ground beef and saute for a couple of minutes. Cancel saute function.
Add the remaining ingredients. Place lid on pot and secure. Set manual setting at 3 minutes.
After it finishes cooking carefully quick release pressure. Once the pressure is released the soup is ready.
Be sure to check for gluten-free labels on cans and frozen foods.