Instant Pot® Cabbage and Beef Soup

Name: Instant Pot® Cabbage and Beef Soup
Prep time: 15 min
Cook time: 40 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 cup chopped carrot; 1 cup chopped Yukon Gold potato; ½ onion, chopped; 2 cloves garlic, chopped; 8 cups water; 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced; ½ head cabbage, cored and coarsely chopped; 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®); 1 teaspoon salt, or to taste; ½ teaspoon ground black pepper, or to taste

Rating: 4.83 stars

12 Ratings
10 Reviews
1 Photo

This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery, or zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

By alievanleuven

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Recipe Summary

prep:

15 mins

cook:

40 mins

additional:

20 mins

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.

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Step 2

Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
Step 3

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.
Step 4

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

Nutrition Facts

Per Serving:

237 calories; protein 15.5g; carbohydrates 18.5g; fat 11.6g; cholesterol 47.3mg; sodium 626.9mg. Full Nutrition

Reviews (10)

Most helpful positive review

Texaspearl

01/17/2020

An incredible soup. Only changed broth to a combination of vegetable and chicken because that s what I had (six cups). Believe I would be happy to have this for many days in a row. Read More

Helpful

(2)

12 Ratings

5 star values: 10
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Texaspearl

01/17/2020

An incredible soup. Only changed broth to a combination of vegetable and chicken because that s what I had (six cups). Believe I would be happy to have this for many days in a row. Read More

Helpful

(2)

Gaylen Michel

01/06/2020

Recipe made as written with one exception. I used red potato instead of yellow because it holds its shape better. Delicious base hamburger soup to mix and match all the veggies in the drawer as alievanleuven said. Nice. Thanks for the recipe.:) Read More

Helpful

(2)

Dave G

02/13/2020

Loved this recipe as is. Very similar in taste to O.G. minestrone soup! In fact, one could add kidney beans, spinach and a few items easily to replicate minestrone. The quantities listed for cabbage, potatoes and carrots could easily be increased. I used Yukon Gold potatoes, they held together fine Read More

Helpful

(1)

01/07/2020

I made this last evening and had it for dinner and it was ok. I brought it with me for lunch today and it was great. The flavors had time to meld together. I had it again for dinner tonight it was so good. Read More

Helpful

(1)