Instant Pot® Cabbage Soup

This beefy cabbage soup with tomatoes and kidney beans is prepared using an Instant Pot® but it can also be made in a slow cooker.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 208 Calories

Ingredients

• 1 tablespoon white sugar
• 2 cups water
• 1 teaspoon dried rosemary
• 1 tablespoon ground black pepper
• 1 onion, diced
• 1 pound ground sirloin
• 3 tablespoons ketchup
• ¼ cup Worcestershire sauce
• 1 pinch cayenne pepper (Optional)
• 1 tablespoon ground thyme
• 1 tablespoon beef base (such as Better than Bouillon®)
• 1 small bell pepper, diced
• 1 (15.5 ounce) can kidney beans, drained
• 1 pound diced cabbage
• 1 (14.5 ounce) can diced petite-cut tomatoes

Recipe Instructions

Step 1

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

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.