Easy Instant Pot Cabbage Roll Soup
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
498 kcal
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Course
Main Course
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Cuisine
American
Easy Instant Pot Cabbage Roll Soup
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Instant Pot Cabbage Roll Soup is easy to make and ready in 30 minutes. It is loaded with beef, veggies, and bacon, making it a hearty dinner.
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Ingredients
- 12 bacon slices chopped into 1 inch pieces
- 1 pound ground beef chicken or turkey
- 1 onion diced
- 1 tablespoon minced garlic
- 1 can 15oz crushed or diced tomatoes
- 1 can 8oz tomato sauce
- 1 tablespoon tomato paste
- 2 cups grated carrots about 1 large carrot
- 3 cups chopped cabbage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt and pepper or to taste
- 4 cups low sodium beef broth or chicken broth
Garnish:
- 1 cup cooked rice
- fresh parsley chopped
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Instructions
Cook Beef & Bacon:
- Select Sauté, and once the Instant Pot reads Hot, add the chopped bacon. DO NOT move for about 1 minute.
- Using a wooden spoon, start stirring frequently for a few minutes until the bacon is nice and crispy.
- Carefully remove the pot and drain the grease. Wipe the edges and return the pot to the Instant Pot, pushing the bacon on one side of the pot. You can also remove it and set it aside to stir into the soup when done.
- Add the ground beef to the other side of the pot. Using a wooden spoon, break the beef and cook, stirring frequently, for a few minutes until no longer pink.
- Carefully remove the pot from the IP and discard excess grease. Wipe the edges and return the pot with beef to the Instant Pot.
Adding the rest of the ingredients:
- Add the onion and garlic and cook for 1-2 minutes, stirring occasionally.
- Add the rest of the ingredients and stir to combine. Once you add the broth, make sure you don't go over the max line of your pot.
Cook:
- Close the IP with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 10 minutes on High Pressure.
- When the cooking time is up, allow the pressure to reduce without opening the steam release vent for 10 minutes. This is called Natural Pressure Release. After 10 minutes, carefully release the rest of the pressure by opening the vent.
- Open the lid and stir the soup. Taste and adjust for salt and pepper.
- Once you add the soup to individual bowls, top with cooked rice and sprinkle chopped fresh parsley if desired.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Cholesterol
82mg
(27%)
Sodium
1294mg
(54%)
Potassium
1374mg
(39%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
7790IU
(156%)
Vitamin C
32mg
(36%)
Calcium
103mg
(10%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 1294mg | 54% |
| Potassium | 1374mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 7790IU | 156% |
| Vitamin C | 32mg | 36% |
| Calcium | 103mg | 10% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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