This Instant Pot cabbage soup recipe is packed with hearty beef, a tomato broth, and plenty of veggies. It's very satisfying and full of flavor!
If you like cabbage soup, you may also like my cabbage roll soup, kielbasa soup, or this Crockpot cabbage soup. As someone who has a Czech mom, I grew up eating a lot of cabbage. It's good stuff! This soup isn't super heavy on the cabbage, so if you're a little unsure about it, this is a great way to give it a try.
This Instant pot beef and cabbage soup is healthy, but it's not one of those bland "detox" soups we've all heard about. Frankly, those don't appeal to me at all. Cabbage is tasty. Sure, it's good for you, but I don't use it as any kind of gimmick in my cooking.
Want more cabbage? Try my Simple Sautéed Cabbage or this Easy Chicken and Cabbage Stir Fry.
How to make cabbage soup in the Instant Pot
- Sauté the onion right in your IP for 3-4 minutes;
- Add in the garlic and ground beef and continue cooking until beef has browned;
- Add the remaining ingredients (tomato sauce, diced tomatoes, broth, seasonings, cabbage, carrots, & potatoes);
- Close the lid and cook on high pressure for 8 minutes;
- Do a quick pressure release, season soup with salt & pepper as needed, and enjoy. I serve mine with a bit of fresh parsley.
(Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- You can use rice instead of potatoes, but I will caution you that some newer Instant Pots get burn warnings very easily (my IP has never given me one), so proceed with caution if yours tends to be finicky. I'd use a half cup of white rice (such as jasmine), rinse it, and then stir it in right before closing the lid.
- The carrots and potatoes do get quite tender, so if you want them to be a little bit firmer, I suggest chopping them a bit larger.
- I would use a 6-quart Instant Pot or larger for this recipe.
Other Instant Pot soup recipes you'll love:
- Instant Pot Hamburger Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Stuffed Pepper Soup
- Instant Pot Chicken Tortilla Soup Recipe
- Instant Pot Taco Soup Recipe
- Easy Instant Pot Minestrone Soup Recipe
Questions about this recipe? Did you make it? Let me know in the comments below!
If you make any of my recipes, don't forget to tag me #saltandlavender on Instagram.
Instant Pot Cabbage Soup
Ingredients
- 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", press the "manual" button 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, carefully do a quick pressure release.
- Season with salt & pepper as needed and serve.
Notes
- The soup gets quite close to the max fill line in my 6-quart Instant Pot, so be mindful not to stray too far from listed ingredient quantities (but a little over a pound of ground beef should be fine - you don't need to be exact).
- Inactive time indicates the time it takes the IP to get up to pressure and release pressure.
- Stovetop: Follow steps 1-3 using a regular pot. Bring soup to a boil then simmer with lid slightly ajar for 15-20 minutes or until veggies are tender.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Jiana says
So good! I made this using Impossible ground beef and regular veg broth. Getting over a cold and this was just what I needed! I only added half can of tomato sauce as I wanted it to be brothier. Very easy to make this as most of these veggies can be on hand as they last the longest in the fridge.
Natasha says
I'm so glad you were able to adapt it to be vegetarian! 🙂 Hope you feel better soon!
Diane says
Love this soup! Used rice which I put on top and pushed down into the liquids a bit and had no issues. Will be on my monthly rotation. Thank you
Natasha says
I'm so happy you enjoyed it! Thank you!
Kathleen Johnson says
I made your recipe with stewing beef instead of ground beef. Plus using some tomatoes I boiled and skinned in addition to the fire roasted tomatoes a must. My boyfriend said it was Outstanding and the heartiest soup he ever tasted. And my boyfriend is a soup man lol!!! Definitely recommend your recipe!!!
Natasha says
Fantastic! 🙂 Thank you!
Victoria says
Made a vegan version with Beyond Meat and vegetable broth earlier this week. Making another pot again today - it was excellent.
Natasha says
That's awesome!! Thank you.
Tammy says
My first soup in my Instant pot. Easy to follow and it was delicious.
Natasha says
Wonderful!! I'm so glad you gave it a try. 🙂
Dee says
Any good alternatives for the beef broth? I’m planning to make this with ground turkey instead— looks delicious!
Natasha says
Try chicken broth/stock. Let me know how it goes! 🙂
AJ says
Could Sweet Potatoes be used instead? Thanks for this, your recipes are always a hit!
Natasha says
Yes, I think those would work. ☺️ So glad you’re enjoying my recipes! ♥️
Natalie says
This soup was not only amazing tasting but so easy to make! I added Parmesean cheese on top too. Thank you for the great recipe! Highly recommend making this!
Natasha says
So happy you liked it 🤗♥️
Jessica says
Hi! I would love to make this recipe but any way we can convert this to be made in a slow cooker??
Natasha says
Do the sauté/browning steps in a skillet, then add ingredients to a slow cooker and do 3-4 hours on high or 6-8 on low. Haven’t tested it, but should work.
Yolanda says
This looks delicious! It's on my menu plan for this week, I plan on giving it a try. Quick question - I happen to have Yukon gold potatoes on hand - can I substitute?
By the way, I discovered your website a couple weeks ago, but today I finally had time to really explore it. Your recipes look delicious, I'm going to try and focus on the more healthy recipes. New Year's resolution and all.
Natasha says
Sure, Yukon Golds would work fine! I am so happy you found me! Let me know what you end up making. 🙂
Yolanda says
Just want you to know I ended up making this tonight, it was delicious! I made it in my Ninja Foodi pressure cooker. I'm curious why is the salt and pepper added to the dish after it's been cooked?
FYI - I plan on making your Tzatziki recipe next. Looks yummy.
Natasha says
Hi Yolanda! So happy you liked it! I typically season most of my dishes as I go along, but it's hard to convey that in a recipe, so the next best thing is to season at the end (and of course you can't taste as you go along with pressure cooker recipes). If I suggested quantities for salt and pepper, it's entirely possible that it would be too salty for some and not salty enough for others. So, it's always a good idea to give it a taste prior to serving it, and then season with salt and pepper as needed/to taste. A lot of people go too easy on salt and then wonder why some dishes taste bland. Hope that helps!! Let me know if you like the tzatziki! 🙂