Instant Pot® Cabbage and Beef Soup
Ingredients1 h 15 m servings 237
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
Per Serving: 237 calories; 11.6 18.5 15.5 47 627 Full nutrition
ReviewsRead all reviews 7
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...
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.
Loved it , was eating easy to make. I will definitely make this again. My whole family loved it.
First time I’ve ever put cabbage in my vegetable beef barley soup. It was amazing. Thank you
Very easy and very good... Recommend making this simple and fantastic meal