Instant Pot Cabbage Soup with Beef
Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious beef.
Servings: 6
Calories:
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.