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Instant Pot Cabbage and Beef Soup
Instant Pot Cabbage and Beef Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Instant Pot vegetable beef soup with cabbage: Transform spare veggies into a hearty, comforting dish in no time!
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup chopped carrot
  • 1 cup chopped Yukon Gold potato
  • 0.5 onion, chopped
  • 2 cloves garlic, chopped
  • 8 cups water
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
  • 0.5 head cabbage, cored and coarsely chopped
  • 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot) on medium Sauté mode. Once hot, drizzle olive oil to cover the bottom. Brown the beef, oregano, and thyme, breaking apart as it cooks, for 5 to 7 minutes. Incorporate carrot, potato, onion, and garlic, cooking until softened for about 5 minutes. Turn off Sauté mode.
  • Combine water, undrained tomatoes, cabbage, bouillon base, salt, and pepper in the pot. Secure the lid, set to high pressure for 20 minutes following the manufacturer's guidelines, and allow pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural releasing pressure for 15 minutes. Then, carefully quick-release any remaining pressure for about 5 minutes. Unlock the lid, give it a stir, and enjoy your dish hot.

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