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This cozy and comforting Instant Pot Cabbage Soup with ground beef is ridiculously easy, yet so flavorful! It’s a healthy Whole30 and Keto cabbage soup packed with all the good stuff. A combination of fresh veggies, canned diced tomatoes, and ground beef make this soup a yummy, low-carb option for busy weeknights, meal prep, or to share!
What is Cabbage Soup?
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 cabbage soup recipe like this one.
There are many versions of cabbage soup but the traditional ingredients are vegetables like cabbage, onion, tomatoes, carrots, celery, and herbs and spices. Adding protein like ground beef makes it a complete meal packed with tons of fiber from the veggies, and protein from the meat.
What Makes This Recipe Great
This delicious Whole30 & Keto cabbage soup is cooked with ground beef and is jam-packed with healthy, hearty vegetables. While the cabbage is the main star of the dish, there are also onions, carrots, celery, and even diced tomatoes which are the perfect complement, adding a tangy, tomato flavor.
Pressure cooking this cabbage soup in the Instant Pot helps it come together quickly and easily, and I just love how all the veggies cook to a perfect tenderness. It’s just the best thing to cozy up with on a cold day.
If you’re on a Whole30 or eating a Keto lifestyle, you’re probably looking for easy meal prep. Whole30 & keto cabbage soup is easily stored in individual containers for grab-and-go lunches or dinners. Make one pot to last you for the week!
How to Make Cabbage Soup
All you need is an Instant Pot (pressure cooker) to make this cabbage soup. However, if you don’t have one, you can also make it on the stovetop or the slow cooker! For the stovetop method, you’ll need a large pot or soup pot.
Ingredient Notes
This is a really great budget-friendly recipe and it’s easy to find all the ingredients at the grocery store. They are mostly kitchen staple items so you may already have them on hand!
- Ground Beef: You will need 1lb of ground beef for this recipe. Use whichever fat content/brand you prefer.
- Veggies: Onion, minced garlic, carrots, celery, green cabbage.
- Canned Diced Tomatoes: You’ll need a large, 28oz can of diced tomatoes.
- Avocado Oil: Or any of your favorite cooking oil works, like ghee, olive oil, or coconut oil.
- Spices: Dried oregano, salt, and pepper.
- Bone Broth: If you don’t have bone broth on hand, you can substitute it with beef broth or beef stock. Chicken broth will also work in a pinch.
Step-by-Step Instructions
Instant Pot
- Turn on the Instant Pot to Sauté then add avocado oil.
- Once it indicates that it’s “hot,” add onion and garlic and cook stirring until fragrant.
- Add ground beef, salt, pepper, and oregano, and sauté 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 to mix.
- Close the lid and set the pressure valve to Sealing.
- Cook on high pressure for 15 minutes. Once it beeps to a finish, release pressure naturally for 15-20 minutes until the lid opens easily.
- Taste to add more salt, and serve hot.
Stove Top
- Heat avocado oil in a large pot over medium-high heat.
- Add onion and garlic, and stir cooking for 5 minutes until fragrant and translucent.
- Then add ground beef, salt, pepper, and oregano, and sauté until the meat is lightly browned.
- Add carrots and celery and cook stirring for 5 minutes until soft.
- Stir in cabbage, broth, and diced tomatoes, cover, and bring to a boil.
- Bring down the heat to medium-low, and simmer for 30 minutes.
- Add more salt if needed, and serve hot.
Slow Cooker
- Heat avocado oil in a large pot over medium-high heat.
- Add onion and garlic, and stir cooking for 5 minutes until fragrant and translucent.
- Then add ground beef, salt, pepper, and oregano, and sauté until the meat is lightly browned.
- Remove from heat and pour the meat mixture into the slow cooker.
- Add the carrots, celery, cabbage, broth, and diced tomatoes to the slow cooker.
- Cover and cook on low for 8 hours or high for 4-5 hours
- When it’s done, season with salt and pepper and serve!
Soup Variations
Chicken Cabbage Soup
Instead of ground beef, you can substitute chicken to make chicken cabbage soup. Use ground chicken, shredded chicken breast, or the meat from a rotisserie chicken. You can also try this recipe with ground pork or turkey.
Add Extra Veggies (Or Swap!)
If you want to bulk up or switch out the veggies, you can add cauliflower, zucchini, green beans, broccoli, spinach, and/or even sweet potatoes.
Vegetarian Option
This cabbage soup will still be flavorful if you omit the meat and add cooked rice, beans, or pasta. Use vegetable broth in place of beef broth.
Spice
If you like spicier dishes, feel free to add red pepper flakes to give this soup a kick.
Grains & Beans
If you aren’t doing the Whole30, you can even add rice, beans, or pasta to add extra heartiness. Use cooked white rice, brown rice, or pasta, or add in a can of drained and rinsed pinto beans, white beans, or lentils. Make sure the beans, rice, or pasta are cooked before adding them to the soup. Keep in mind, adding these will no longer make it Whole30 and keto cabbage soup.
Expert Tips
Sautéing the vegetables and the ground beef before pressure cooking results in a 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. However, it’s not necessary. You can skip this step for the slow cooker as well.
Serving Tips
This Instant Pot cabbage soup is delicious on its own. However, you can serve it alongside this Cornbread or regular crusty bread to dip into the soup. You can also serve it as a starter to any of these entrees: roasted chicken, roast beef, or pork chops.
Storage Tips
Leftovers
Cool completely, then store in an airtight container in the fridge. You can enjoy this soup for up to 4-5 days if stored properly in an airtight container. If you can’t finish it, I suggest freezing it using the steps below.
Freezing
Not only is this a quick and easy Instant Pot soup recipe, it freezes well too! Here’s how you can freeze this Whole30 & keto cabbage soup 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!
Recipe FAQs
You can substitute with different ground meat like turkey, pork, or even sausage. To make chicken cabbage soup, try shredded chicken breast, ground chicken, or even leftover rotisserie chicken.
Yes! There are just 10 net carbs per serving of this soup, making it an easy keto cabbage soup recipe.
There’s a fad diet called the cabbage soup diet that is actually quite unhealthy and I don’t recommend it. This Whole30 & keto cabbage soup recipe is healthy and has whole, real ingredients without any of the junk we find in our food these days.
I recommend making healthy lifestyle changes, including eating in moderation and watching portions, as well as moving your body in a way that you and your primary care doctor choose is best for you.
Try These Instant Pot Recipes…
Instant Pot Paleo Hamburger Soup (Whole30)
Instant Pot Whole30 Chili with Spaghetti Squash
Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, or Stovetop)
Instant Pot Cabbage Soup with Ground Beef | Keto & 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.2 tbsp avocado oil
- Once it indicates that it's "hot," add onion and garlic and cook stirring for 5 minutes.1 small onion, 4 cloves garlic
- Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.1 lb ground beef, 1 tsp sea salt, 1 tsp ground black pepper, 1 tsp dried oregano
- Add carrots and celery and cook stirring for 5 minutes to soften.3 carrots, 3 stalks celery
- Turn off the Instant Pot and add cabbage, broth, and diced tomatoes. Stir together.5 cups chopped green cabbage, 4 cups bone broth, 28 oz can of diced tomatoes
- Screw on the lid and set the pressure valve to Sealing.
- Cook on Manual at high pressure 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.2 tbsp avocado oil
- Add onion and garlic, and cook stirring for 5 minutes until fragrant and translucent.1 small onion, 4 cloves garlic
- Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.1 lb ground beef, 1 tsp sea salt, 1 tsp ground black pepper, 1 tsp dried oregano
- Add carrots and celery and cook stirring for 5 minutes to soften.3 carrots, 3 stalks celery
- Stir in cabbage, broth, and diced tomatoes, cover, and let everything come to a boil.5 cups chopped green cabbage, 4 cups bone broth, 28 oz can of diced tomatoes
- Bring down the heat to medium low, and simmer for 30 minutes.
- Add more salt if needed, and serve hot.
Notes
Expert Tips
Sautéing the vegetables and the ground beef before pressure cooking results in a 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. However, it’s not necessary. You can skip this step for the slow cooker as well.Serving Tips
This Instant Pot cabbage soup is delicious on its own. However, you can serve it alongside this Cornbread or regular crusty bread to dip into the soup. You can also serve it as a starter to any of these entrees: roasted chicken, roast beef, or pork chops.Storage Tips
Leftovers
Cool completely, then store in an airtight container in the fridge. You can enjoy this soup for up to 4-5 days if stored properly in an airtight container. If you can’t finish it, I suggest freezing it using the steps below.Freezing
Not only is this a quick and easy Instant Pot soup recipe, it freezes well too! Here’s how you can freeze this Whole30 & keto cabbage soup 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy! Very satisfying.
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – https://www.facebook.com/groups/434020724110015/
Thanks for the instant pot cabbage soup with ground beef recipe.
http://lemy.site
What does it mean to “release pressure naturally for 15-20 minutes” Do you mean to release it immediately after the 15 minutes? or to wait 15 minutes after the 15 minutes?
I just made this in the instant pot with 99% fat free turkey breast. My husband and I had it for lunch. Itโs very good and itโs only 1 WW point for me. Itโs a win all around for me!
Wonderful! Thanks so much for leaving a review.
This Soup is DA BOMB!! I was NOT expecting all the flavor from the beef broth instead of chicken broth. I added turmeric a dash of garlic salt a dash of onion salt and a dash of cumin!!
So glad you enjoyed it!
I made a vegetarian version of this wonderfully delicious soup! I used vegetable broth and omitted the beef. Absolutely delicious!
How wilted is the cabbage after 15 min in the pressure cooker? If I put it in after the 15 min and a quick release, will it still be okay? (itโs a texture thing for me)
It will be wilted, with a slight crunch. I’m not sure what texture you are looking for.
When reading some of the reviews, be careful – the timing in the recipe is more accurate. I was pretty darn hungry by the time the soup was finished.
That said, it was very good. The flavors and spicing were just right. I did not have a pound of burger on hand so I substituted a pound of stew meat and it worked great.
This soup was extremely easy to put together. I only had ground turkey, so I used 2 TBSP of Italian seasoning and 2 TBSP of tomato paste to bump the flavour. I also used chicken stock. Overall a hit!