Beefy cabbage soup prepared using the Instant Pot®. May also be prepared on stove top or slow cooker.

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

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  • 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.

  • 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

208 calories; protein 14.7g; carbohydrates 20.9g; fat 7.5g; cholesterol 35.5mg; sodium 772.5mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2019
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 seasoned ribeye (double meat) instead. Turned out really really good! I may try adding a touch of heavycream next time to the bowl just to see how it is. Read More
(1)
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