Instant Pot Cabbage Soup with Ground Beef
This cozy and comforting Instant Pot Cabbage Soup with ground beef is ridiculously easy, yet so flavorful! A combination of fresh veggies, canned diced tomatoes, and ground beef makes this soup a yummy, low-carb option for busy weeknights, meal prep, or to share! Prepped in 10 minutes, and the Instant Pot does the rest!
Servings: 6 servings
Ingredients
- 2 tbsp avocado oil or your favorite cooking 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.2 tbsp avocado oil, 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 stir in cabbage, broth, and 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.5 cups chopped green cabbage, 4 cups bone broth, 28 oz can of diced tomatoes
- 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.2 tbsp avocado oil, 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
- 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.
- 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.
- To store, 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.
- To Freeze:
- 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
Serving: 1serving | Calories: 317kcal | Carbohydrates: 14g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 721mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5316IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg