Instant Pot Cabbage Roll Soup Recipe
Description
This Instant Pot cabbage roll soup recipe is an easy, one-pot meal that combines the flavors of classic cabbage rolls with the ease of a pressure cooker. This hearty soup is loaded with ground beef, vegetables, and cabbage, then simmered in a flavorful tomato broth. It's a delicious, comforting meal that can be on the table in less than an hour. Perfect for busy weeknights or Sunday suppers!
Prep Time
This soup comes together quickly, but you'll want to give yourself 10 minutes of prep time to chop the vegetables and get out the ingredients. You'll also need to brown the ground beef in a separate pan before adding it to the Instant Pot.
Cook Time
This soup cooks in the Instant Pot in just 30 minutes. The time includes the time for the pot to come to pressure and for the pressure to be released. Once the pressure is released, you'll need to add the cabbage and let the soup simmer for a few minutes before serving.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14.5 ounce) can diced tomatoes
- 4 cups beef stock
- 1/2 head cabbage, sliced
- 2 tablespoons chopped fresh parsley
Instructions
1. Heat the olive oil in the Instant Pot on the sauté setting. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ground beef and cook until no longer pink. Drain off any excess fat.
3. Add the carrots, celery, oregano, basil, salt and pepper. Cook for a few minutes to soften the vegetables.
4. Add the tomatoes and beef stock and stir to combine. Lock the lid in place and make sure the pressure valve is set to sealing.
5. Cook on high pressure for 15 minutes. When the cooking time is done, allow the pressure to release naturally for 10 minutes, then carefully turn the pressure valve to venting to release any remaining pressure.
6. Stir in the cabbage and cook for a few minutes until it is just tender. Stir in the parsley and season to taste with additional salt and pepper, if desired.
Equipment
To make this soup in the Instant Pot, you'll need a 6-quart or larger pressure cooker, a cutting board, and a sharp knife. You'll also need a large skillet for browning the ground beef.
Notes
Feel free to substitute ground turkey or sausage for the ground beef. You can also add other vegetables such as zucchini, bell peppers, or mushrooms. If you don't have fresh parsley, you can use dried parsley or omit it altogether.
Nutrition: Per Serving
Calories: 320; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 91mg; Sodium: 781mg; Carbohydrates: 12g; Fiber: 3g; Sugar: 5g; Protein: 24g
Recipe Tips
For a creamy version of this soup, stir in 1/2 cup of sour cream or Greek yogurt after the soup has finished cooking. To kick up the flavor, add a tablespoon or two of Worcestershire sauce or hot sauce. To make this soup vegetarian, omit the ground beef and use vegetable stock.
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