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Instant Pot® Cabbage Soup

Rated as 4 out of 5 Stars

"Beefy cabbage soup prepared using the Instant Pot®. May also be prepared on stove top or slow cooker."
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55 m servings 208
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.


  • Cook's Notes:
  • You can use light or dark kidney beans.
  • You can also cook the soup in a slow cooker for 4 hours on High. Refrigerate leftovers for best infusion of flavors.

Nutrition Facts

Per Serving: 208 calories; 7.5 20.9 14.7 35 773 Full nutrition

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Overall good recipe and straight forward to make with the Instapot. Definitely added the cayenne pepper at the end for a kick. They were out of sirloin at my grocery store so used a Cajun season...