Place all the ingredients into a large resealable freezer bag.
Remove the excess air, seal, and freeze.
Add the bag contents thawed or frozen into the Instant Pot. Add 1 cup water or beef broth. Saute for 5 minutes. Lock the cover into place and seal the steam nozzle. Choose the soup setting and set it for 10 minutes. Let pressure release naturally for 5 minutes before releasing any remaining pressure.
Take the bag out of the freezer and thaw. Add at least one cup of water or beef broth. Cook in the crock-pot on low for 4-5 hours.