Description
This hearty Instant Pot Beef and Cabbage Soup is a comforting dish perfect for any occasion.
Ingredients
Scale
- 1/2 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1 pound extra lean ground beef
- 4 cloves garlic (minced)
- 1 (14 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups beef broth
- 1 teaspoon paprika
- 1 dash Italian seasoning
- 2 cups green cabbage (chopped)
- 2 medium carrots (peeled & sliced)
- 2 large Russet potatoes (peeled & diced)
- Salt & pepper (to taste)
Instructions
- Add the oil and onion to your Instant Pot and press the “sauté” button. Cook for 3-4 minutes.
- Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). If there’s a lot of excess fat, spoon it out (I didn’t find it necessary).
- Add the remaining ingredients (except for salt & pepper) to your Instant Pot.
- Close the lid, make sure the valve is on “sealing”, and set the timer to cook on high pressure for 8 minutes. The IP will be quite full, so it’ll take about 15 minutes for it to get up to pressure.
- Once the countdown has finished, do a quick pressure release.
- Season with salt & pepper as needed and serve.
Notes
- The Instant Pot will take some time to reach pressure before cooking.
- This recipe can easily be doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg