close-up of Instant Pot cabbage soup

Instant Pot Cabbage Soup

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! 

Course Soup
Cuisine American
Keyword electric pressure cooker cabbage soup, Instant Pot cabbage soup
Prep Time 15 minutes
Cook Time 17 minutes
Inactive time 18 minutes
Total Time 50 minutes
Servings 6
Calories 245 kcal
Author Natasha Bull


  • 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


  1. Add the oil and onion to your Instant Pot and press the "sauté" button. Cook for 3-4 minutes.

  2. 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).

  3. Add the remaining ingredients (except for salt & pepper) to your Instant Pot.

  4. 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.

  5. Once the countdown has finished, carefully do a quick pressure release.

  6. Season with salt & pepper as needed and serve.

Recipe Notes

Nutrition Facts
Instant Pot Cabbage Soup
Amount Per Serving
Calories 245 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 672mg29%
Potassium 995mg28%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 3g3%
Protein 21g42%
Vitamin A 3584IU72%
Vitamin C 18mg22%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.