St. Patrick’s Day is a wonderful time to celebrate the flavors of Ireland. 

Over the years, we’ve posted several Instant Pot versions of St. Patrick’s Day favorites. 

This recipe round-up offers everything from classic Irish fare to non-traditional dishes that will bring festive flair to your table.

There’s nothing like a hot bowl of steel cut oatmeal—creamy, comforting, and sure to last throughout the day. 

Since I’ve been trying to add more protein to my mornings, I wanted to show you how I’ve been making steel cut oats lately. 

I love that I can flavor them so many different ways, so even leftovers feel fresh and exciting.

We wanted to make this meal as easy as possible, so we used frozen veggies to skip the time and effort of chopping. Using frozen vegetables also locks in peak-season freshness and nutrients, making this soup both convenient and wholesome.

Plus, the variety of veggies in the frozen mix means you get a colorful, hearty bowl without any extra hassle.

It’s quickly become one I keep in mind for low-energy days—and best of all, my whole family loves it!

Choosing the Frozen Vegetable Blend

A key part of this soup is the frozen vegetable soup mix. We love the variety of veggies we get without having to spend lots of time slicing or dicing. 

The frozen mix we used contains 

• carrots
• potatoes
• sweet corn
• green beans
• green peas
• lima beans
• okra
• celery
• onions

Our local grocery store is a Kroger franchise, so it’s easy for us to get. (Online the packaging shown is blue, but it’s still in the old brown packaging at our store.)

You can find similar vegetable soup blends at Publix, HEB, and Meijer.

Unfortunately, Walmart doesn’t carry a frozen vegetable soup blend. To get a similar result, I’d combine a cup of their Mirepoix Mix with a bag of Mixed Vegetable Blend and toss in a cup or two of frozen cubed hash brown potatoes or canned diced potatoes (drained). It won’t be quite the same, but it’ll be pretty close.

Tips for Making This Shortcut Vegetable Beef Soup

Drain the beef: In our first test, we tried making this soup without draining the beef of excess fat, just to make it more convenient. However, everyone in the family preferred the flavor and texture and look of the second test, where we drained the beef. 

Use the steamer basket: The tall steamer basket with feet makes huge difference in the finished texture of the vegetables. You can still make this without it, but be aware the potatoes and lima beans will start to break down into the broth, so the texture isn’t nearly as pleasant.

By using the steamer basket, the vegetables cook suspended over the beef broth, so the flavor penetrates the veggies without affecting their shape.

We have had this basket for over a decade, and it is still in great shape. Plus, it folds down nicely to store.

Recipe Variations

We kept things simple with Italian seasoning, which is made up of basil, thyme, oregano, and sage. Feel free to substitute these individual seasonings if you’d prefer. 

If you’d like to make this soup even heartier, you can add cooked macaroni or orzo pasta. (I prefer to add these to individual bowls since I don’t think leftover pasta freezes well.)

For more of a classic “Hamburger Soup” style, add a tablespoon of tomato paste and a little Worcestershire sauce prior to pressure cooking. 

Storing and Reheating Leftovers

Allow the soup to cool, then transfer to an airtight container and store in the refrigerator for up to 4 days. To reheat, microwave on medium power, checking frequently, to ensure it’s heated through. 

Since the soup has potatoes in it, I like to avoid freezing it. If you don’t mind the texture change, you can store in the freezer for up to 3 months. To defrost, transfer to the fridge the night before for best results. 

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