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.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 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 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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  • Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.

  • 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 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

237 calories; protein 15.5g; carbohydrates 18.5g; fat 11.6g; cholesterol 47.3mg; sodium 626.9mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(2)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
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
(1)
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Rating: 4 stars
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
(1)
Rating: 5 stars
01/12/2020
First time I ve ever put cabbage in my vegetable beef barley soup. It was amazing. Thank you Read More
(1)
Rating: 5 stars
01/11/2020
Very easy and very good... Recommend making this simple and fantastic meal Read More
(1)
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Rating: 5 stars
01/15/2020
Loved it was eating easy to make. I will definitely make this again. My whole family loved it. Read More
(1)
Rating: 5 stars
01/12/2020
I will make it again. Read More
(1)
Rating: 5 stars
03/17/2020
So good! Used more of everything-carrots, onions, garlic & a whole cabbage. Used 6 cups of no salt beef broth. Amazing!! Read More
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