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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 245kcal


  • 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


  • 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.


  • 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.


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