This comforting and cozy Instant Pot Cabbage Soup with ground beef is ridiculously easy, yet so flavorful! It’s a healthy Whole30 soup packed with veggies.
Cabbage and ground beef are just the most humble combo that works so well together. They create such a wonderfully comforting flavor and texture, whether they are stir fried, braised, or simmered together in an easy Instant Pot soup recipe like this one.
Instant Pot Cabbage Soup with Ground Beef Recipe
This delicious Whole30 cabbage soup is cooked with ground beef, but is jam-packed healthy, hearty vegetables. While the cabbage is the main star of the dish, there are also onions, carrots, celery, and even diced tomatoes which add a yummy acidity to the soup.
Cooking this Whole30 cabbage soup in the Instant Pot helps it come together easily and quickly, and I just love how all the veggies wilt down and become so tender. It’s just the perfect thing to cozy up with on a cold day.
Tips for Making Instant Pot Cabbage Soup Recipe
- Sauté the vegetables and the ground beef before pressure cooking for better flavor and texture. I’ve pressure cooked all the ingredients together without sautéing just from pure laziness, and I had a much better result when I didn’t skip this step.
- You can substitute with different ground meat like turkey, chicken, pork, or even sausage. I just think ground beef tastes best with a cabbage heavy dish like this one.
- I recommend you use 90/10 ground beef for this Instant Pot cabbage soup recipe so the end result isn’t too greasy.
- Either the 6 qt or 8 qt Instant Pot will work.
- Feel free to experiment with using different veggies you may have on hand. This Whole30 cabbage soup is quite forgiving with substitutions and additions. I’ve used zucchini, potatoes, broccoli, and cauliflower before, and they all turned out delicious.
Can You Freeze This Instant Pot Cabbage Soup?
Not only is this a quick and easy Instant Pot soup recipe, it freezes well too! Here’s how you can freeze this cabbage soup with ground beef so you can have a hearty and comforting meal ready to eat when you are too busy to cook:
- Cool the soup completely.
- Place in airtight freezer-safe containers in individual portions. Leave about an inch of room at the top. The soup will expand as it freezes.
- Freeze for up to 3 months.
- Defrost each container in the refrigerator overnight so you can eat it the next day!
Other recipes you might love…
- Instant Pot Paleo Hamburger Soup (Whole30)
- Instant Pot Whole30 Chili with Spaghetti Squash
- Instant Pot Chicken Soup (Paleo, Whole30, AIP, Keto)
- Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, or Stovetop)
- Paleo White Chicken Chili (Whole30, Keto)
Instant Pot Cabbage Soup with Ground Beef (Paleo, Whole30)
Ingredients
- 2 tbsp avocado oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 lb ground beef
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 3 carrots chopped
- 3 stalks celery chopped
- 5 cups chopped green cabbage about 1/2 medium cabbage
- 4 cups bone broth or beef broth
- 28 oz can of diced tomatoes
Instructions
Instant Pot Method
- Turn the Instant Pot on to Sauté and add avocado oil.
- Once it indicates that it's "hot," add onion and garlic and cook stirring for 5 minutes.
- Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.
- Add carrots and celery and cook stirring for 5 minutes to soften.
- Turn off the Instant Pot and add cabbage, broth, and diced tomatoes. Stir together.
- Screw on the lid and set the pressure valve to Sealing.
- Cook on HIGH for 15 minutes. Once it beeps to a finish, release pressure naturally for 15-20 minutes until the lid slides open easily.
- Add more salt if needed, and serve hot.
Stove Top Method
- Heat avocado oil in a large pot over medium high heat.
- Add onion and garlic, and cook stirring for 5 minutes until fragrant and translucent.
- Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.
- Add carrots and celery and cook stirring for 5 minutes to soften.
- Stir in cabbage, broth, and diced tomatoes, cover, and let everything come to a boil.
- Bring down the heat to medium low, and simmer for 30 minutes.
- Add more salt if needed, and serve hot.
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Delicious! I love that I can have a comforting meal of this hearty soup in less than an hour!
So comforting and easy! A great soup for winter, though I’ll probably be eating it during the summer, too… 😉
The perfect soup for cold winter nights! Hearty, delicious and quick to make!
I love a simple but healthy soup I can make in the IP! Brilliant 🙂
I’m always looking for new IP recipes so thank you for this recipe!
What a hearty and easy soup to make. Perfect for busy weeknights. Best it includes all things good for you!
What is a serving size (ie: 1 cup, 1.5 cups)? I’m cooking this tonight for 8 people (some are picky eaters) and need to know if I should double it. Plus, there are some of us calorie counting :😁
It will vary from batch to batch, but around 1.5 cups. Each batch makes 6 servings.
I just bought a head of cabbage for my dinner recipe this week. I love that it is so inexpensive to buy but I can hardly ever use the whole things. This soup will be a perfect way to use the other half!
This looks very comforting and convenient — I always have ground beef on hand. Have bookmarked to make this week in my Instant Pot! Thanks for the inspo!
Such classic good food! I love this soup, similar to one I grew up with but I do prefer the IP these days!!
This sounds like such a perfect winter’s evening meal! I am loving my instant pot right now, so I’m looking for any recipes I can to experiment a little with it! x
Is it possible to double this recipe with the same results. Also, only have chicken broth…
Yes, you can double the recipe without changing the cook time. And chicken broth should work fine!
This soup tastes amazing, everyone in my family loved it. Thanks for sharing the recipe!
I am doing my whole30 right now! I can’t wait to try this recipe