Instant Pot Cabbage Soup
User Reviews
5
Instant Pot Cabbage Soup
Description
Instant Pot Cabbage Soup brings together a mix of fresh vegetables like chopped green cabbage, carrots, and diced russet potatoes with lean ground beef simmered in a tomato sauce and canned diced tomatoes base. The use of olive oil and onions cooked initially adds depth, followed by garlic and ground beef browned in the pot. Paprika and Italian seasoning provide subtle spice and herb flavor. Cooking under high pressure for 8 minutes softens the vegetables and melds flavors without prolonged simmering.
The finished soup has a chunky texture with tender veggies and browned beef bits distributed throughout a lightly spiced tomato-beef broth. Salt and black pepper are adjusted at the end for seasoning. Sautéing the beef and onion first layers the flavors well, while pressure cooking ensures a fast meal with the vegetables becoming tender but not falling apart.
This soup is well suited as a standalone main dish due to the protein, vegetables, and starches present. It can be served as is with a crusty bread or as part of a casual lunch or dinner.
Be mindful not to exceed the recommended ingredient quantities due to the pot's fill line. The notes explain stovetop adaptations and mention nutritional estimates. The pressure release is quick to prevent overcooking.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound ground beef extra lean
- 4 cloves garlic minced
- 1 (14 fluid ounce) tomato sauce canned
- 1 (28 fluid ounce) diced tomatoes with juices, fire-roasted, canned
- 4 cups beef broth
- 1 teaspoon paprika
- 1 dash Italian seasoning
- 2 cups green cabbage chopped
- 2 medium carrot peeled & sliced
- 2 large russet potato peeled & diced
- salt to taste
- black pepper to taste
Instructions
- Add the oil and onion to your Instant Pot and press the "sauté" button. Cook for 3-4 minutes.
- Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). If there's a lot of excess fat, spoon it out (I didn't find it necessary).
- Add the remaining ingredients (except for salt & pepper) to your Instant Pot.
- Close the lid, make sure the valve is on "sealing", and set the timer to cook on high pressure for 8 minutes. The IP will be quite full, so it'll take about 15 minutes for it to get up to pressure.
- Once the countdown has finished, do a quick pressure release.
- Season with salt & pepper as needed and serve.
Notes
- Do not exceed the maximum fill line of your 6-quart Instant Pot when adding ingredients to avoid overflow during cooking.
- Ground beef quantities can vary slightly, but avoid adding significantly more than 1 pound to maintain proper cooking balance.
- A stovetop version can be made by simmering the soup for 15-20 minutes after boiling until vegetables are tender.
- Pressure build and release times are additional to cooking time and should be considered when planning meal timing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 672mg | 28% |
| Potassium | 995mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3584IU | 72% |
| Vitamin C | 18mg | 20% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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