Cabbage with beef soup is a delicious comfort food that is so easy to make you will be asking your kids to cook dinner. The pressure infused ingredients are filled with traces of beef broth and diced tomatoes as they create a flavor profile that ends on the gentle notes of bay leaves. If you are pressed for time or just don’t feel it today, I suggest you fix you and your family a well deserved bowl of something that will fight away the hunger after the first bite. Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious chunks of beef.
The Instant Pot delivers another easy to make no mess comfort food with little prep time and clean up. Watch the video and follow the instructions below and be rewarded with the sounds of slurping as you watch the family devour a well prepared meal. Like and share this or any of the items from my growing catalogue of recipes. Don’t forget to hit the subscribe button to stay up to date on new publications for your next eatfoodlicious adventure.
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Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease.
Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant.
Add tomato paste.
Add carrots, celery, salt, pepper, Italian seasoning.
Add beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.
Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves.
Stir the soup. Season with salt and pepper to taste. Serve & enjoy!
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Instant Pot Cabbage Soup with Beef
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ground beef/chuck
- 4 cups cabbage chopped
- 4 cups unsalted or low-sodium beef broth/stock
- 28 oz diced tomatoes with juice
- 4 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 4 garlic cloves minced
- 1 onion chopped
- 2 medium carrots chopped
- 2 celery stem chopped
- 3 bay leaves
Instructions
- Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease.
- Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Add cabbage, carrots, celery, salt, pepper, Italian seasoning, tomato paste, beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.
- Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves. Stir the soup. Season with salt and pepper to taste.
Serve and enjoy!
Video
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