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close-up of Instant Pot cabbage soup
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5 from 7 votes

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! 
Prep Time15 minutes
Cook Time17 minutes
Inactive time18 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: electric pressure cooker cabbage soup, Instant Pot cabbage soup
Servings: 6
Author: Natasha Bull

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", 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 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

Calories: 245kcal | Carbohydrates: 27g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 672mg | Potassium: 995mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3584IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg