Hearty, comforting, and delicious is what you get when you make this veggie-filled Instant-Pot Cabbage Soup!
I must confess—I don’t often pull out my Instant Pot from under the counter. I’m still something of a novice when it comes to this piece of kitchen equipment. I’m more at home with the stove, slow cooker, and oven. I’ve even become quite proficient with my air fryer, but the Instant Pot has always intimidated me. Perhaps it’s the whole “release the pressure” thing that makes me nervous.
However, I’m trying to use it at least once or twice a month now so I can get better at it. I’m slowly gaining confidence, and I’m also starting to see why people love this appliance so much. I think what I like most about it is the sauté feature. You can’t do that in a Crock-Pot, which makes this cabbage soup recipe ideal for one of my early attempts with the Instant Pot.
This Instant-Pot cabbage soup is packed full of veggies and extremely filling. In fact, with that cabbage, carrots, and beef, you may not even ladle a second helping. Even if you do, the soup is relatively low in calories. Not to mention the most crucial factor—it tastes amazing. The broth is rich and tomato-based, acting as the perfect conduit for the veggies. All you need is some savory ground beef and Italian seasonings to bring everything together.
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Anything goes with cabbage soup
The one thing I’ve discovered about cabbage soup is that I can’t mess it up. It doesn’t matter if I have diced tomatoes, stewed tomatoes, or crushed tomatoes on hand. I’ve made cabbage vegetable soup on the stove with each of those ingredients, and it always turns out great. There’s no reason to think that the Instant Pot will be any different. With cabbage soup, anything goes!
Add whatever veggies you like—broccoli, green beans, mushrooms, spinach—they’re all fair game. Keep in mind that extra veggies turn this soup into more of a stew. If you prefer a soupier consistency, add in a little water to thin it out.
To create a meat-free version of this soup, skip the ground beef and swap the beef broth with vegetable broth. You can also use ground chicken and chicken broth rather than beef.
And, if you like spicy food, feel free to sprinkle a shake or two of crushed red pepper flakes. Likewise, a few drops of hot sauce go a long way. However you dress up this cabbage soup, I’m sure it’ll be delicious!
How do I store leftovers?
Allow the soup to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. I store it in multiple containers of different sizes so that I can keep some portions handy in the refrigerator and place others in the freezer for future meals.
The soup freezes well for up to 3 months. Ensure that you use freezer-safe containers and defrost them overnight in the refrigerator. I’ve actually skipped the defrosting on occasion and heated the soup from frozen in the microwave at 1-minute intervals. Simply stir the soup until it is warmed all the way through. You can also reheat the refrigerated and defrosted soup on the stove over medium heat.
Serving suggestions
You don’t need to serve much with Instant-Pot cabbage soup, as it provides protein and vegetables all in one bowl. However, it is also good with added grains, such as millet, Quinoa Rice, and Indian Rice for added flavor. If you’ve never made it before, you can learn How To Cook Millet with this easy recipe. Cabbage soup also goes great with Cornbread Casserole, Sweet Potato Cornbread, and Easy Air-Fryer Biscuits. Any of these is perfect for dipping into the tomato-rich broth. Serve a refreshing Orange Fluff Salad or this Cherry Fluff Recipe for a tasty dessert.
Prep: 10 minutes
Cook: 25 minutes
Pressure Release: 15 minutes
Total: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 16 ounces ground beef
- 3 cloves garlic minced
- 2 large carrots chopped
- 3 celery stalks chopped
- 4 1/2 cups green cabbage shredded
- 2 cans diced tomatoes (14 1/2 ounces each)
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Set your Instant Pot to ‘Sauté’ and heat 2 tablespoons of olive oil. Add the chopped onion and ground beef. After about 3 minutes, add the garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the meat browns.
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Add the shredded cabbage, diced tomatoes, vegetable broth, and dried Italian seasoning into the pot. Stir well and season with salt and pepper.
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Seal the lid and set the Instant Pot to high pressure. Cook for 15 minutes. Allow the pressure to release naturally for 15 minutes, then perform a quick release of any remaining pressure.
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Open the lid, stir the soup, adjust the seasoning if needed, and serve hot. Garnish with parsley.
Nutrition Info:
Calories: 285kcal (14%) Carbohydrates: 12g (4%) Protein: 15g (30%) Fat: 20g (31%) Saturated Fat: 6g (38%) Sodium: 710mg (31%) Fiber: 3g (13%) Sugar: 6g (7%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
