Instant Pot Cabbage and Beef Soup

This beef vegetable soup with cabbage is a great Instant Pot recipe for cleaning out veggies from your fridge. In my recipes, I use whatever ingredients happen to be in my fridge, but you can easily substitute the veggies and add cauliflower, celery, zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 237 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ onion, chopped
• 2 cloves garlic, chopped
• 8 cups water
• 1 pound ground beef
• ½ teaspoon ground black pepper, or to taste
• 1 cup chopped carrot
• ½ head cabbage, cored and coarsely chopped
• 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
• 1 cup chopped Yukon Gold potato
• 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function for medium heat.

Step 2

When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Turn off Sauté mode.

Step 3

Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.

Step 4

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.