Updated Published Mar 13, 2018 By Julia 80 CommentsThis post may contain affiliate links.
Summary:
Tougher vegetables like cabbage are perfect for pressure cooking. In this recipe, 20 minutes at high pressure will produce fall-apart tender cabbage, surrounded by a rich and hearty soup with ground beef, tomatoes, and riced cauliflower.
Instant Pot Cabbage Soup
4.8 from 34 votesPRINT PIN
Prep: 10 minutes mins
Cook: 30 minutes mins
Natural Release: 15 minutes mins
Yield: 8 servings
INGREDIENTS
INSTRUCTIONS
Brown Beef: Select sauté mode on
pressure cooker (Note 3) for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add ground beef and cook for a few minutes until browned, crumbling meat with stiff utensil.Sauté Vegetables: Add onions and carrots to pot with ground beef. Cook for about 5 minutes until vegetables are softened, stirring frequently. Turn off sauté mode.
Add Everything Else: Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme.
Pressure Cook: Secure and seal lid. Cook at high pressure for 20 minutes, followed by 15 minute natural release (Note 4). Manually release remaining pressure by turning release knob to venting position.
Serve: Uncover, and stir soup. Serve into bowls, and store any leftovers (Note 5).
NUTRITION
| Makes 8 Servings |
| Amount Per Serving (1.5 cups): |
| Calories 160 (43% from fat) | |
| Total Fat 7g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 38mg | 13% |
| Sodium 1080mg | 45% |
| Net Carb 6g | |
| Total Carb 8g | 3% |
| Dietary Fiber 2g | 7% |
| Sugars 5g | |
| Protein 13g |
Vitamin A 22% · Vitamin C 48% · Calcium 3% · Iron 12%
PHOTOS
NOTES & TIPS
(1) Ground Beef. I use 90% lean beef. If you use meat with a higher fat content, your soup may be a bit greasy. If you don’t have beef, ground turkey is a good substitute, or even vegan beef crumbles.
(2) Riced Cauliflower. You can use fresh or frozen. I recommend picking up a bag of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor.
(3) Pressure Cooker. I use a 6-quart Instant Pot, and I don’t recommend using a smaller size unless you scale down the ingredients. Larger sizes like 8 quarts will work well.
(4) Natural Release. Once the timer beeps to signal the end of pressure cooking, let the pot stand for 15 minutes to naturally release pressure. You don’t need to press any buttons. Once the 15 minutes have elapsed, turn the release knob to the venting position and uncover the pot.
(5) Serving / Leftovers. Serve the soup while hot, alongside an appetizer like fried zucchini coins or a bright Mediterranean salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave. For longer storage, portion the soup into individual servings and freeze.
(6) Increasing Recipe Yield. You can double the recipe’s ingredient amounts, assuming that all ingredients can fit in your pressure cooker within the MAX line. Even though you’re doubling the ingredients, the pressure cooking time should remain the same.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Rene
This is so yummy! I will definitely make this again… just added garlic to it.
Vote Up4Vote Down Reply
4 years ago
Crystal
So savory and delicious! But instead of the cauliflower rice I added a few red diced potatoes.
Vote Up1Vote Down Reply
4 years ago
Anna
Making this tomorrow. I have Frozen cauliflower rice. Would I just add it in after? I see the post about reducing broth, but was unsure if I should just add the cauliflower after?
Vote Up1Vote Down Reply
4 years ago
Julia
Anna, I would add the frozen cauliflower rice at the same time as the beef stock. That means you’ll be adding it in Step 3 along with several other ingredients (like tomatoes and cabbage). Please let me know how that works out for you.
Vote Up1Vote Down Reply
4 years ago
Anna
Turned out delicious!! I added Ginger paste, tumeric, and roasted red peppers too.
Shabana Churruca
I found this recipe needing more seasoning. Next time, I will add some garlic in with the onions and carrots and season more generously with the other spices
Vote Up1Vote Down Reply
4 years ago
Jennifer Tica
I love this soup! I omitted the rice cauliflower , added celery, cilantro and Goya Saxon packets with achiote and it was yummy! I am Puerto Rican so I just added a little of our flavor to it.
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5 years ago
Jess
Can I use regular rice instead of the riced cauliflower?
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5 years ago
Julia
That’s probably fine. Regular rice will absorb liquid, so you might want to add more liquid to compensate. Also, you should check on the cooking time for rice to compare with this recipe’s cooking time, so that the rice doesn’t overcook.
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5 years ago
Karla
This was really good. I left out the oil and ground beef and used vegan crumbles instead. 20 minutes seemed way too much time given the small pieces of veggies. I used 16 minutes with a quick release — still too mushy for my liking. I’m going to make it again today and take it down to 12 minutes. I used purple cabbage so it looked a little weird. Also added sliced spinach leaves — tasted really good.
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3 years ago
Allison
Can you use actual rice with this? If you’re not trying to carb count
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3 years ago
Julia
That should be fine. Since uncooked rice will absorb a fair amount of water, you may want to add an extra cup of liquid. Or, you can just use already cooked rice.
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3 years ago
Kristina
Can I use purple cabbage if I don’t have green?
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3 years ago
Julia
Yes, that’s fine to use.
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3 years ago
Dale
Delicious!!
I shredded my cauliflower with a food processor, and used Italian seasoning. I also added a few crushed red pepper flakes for a bit of heat, and subbed 93% lean ground turkey for the beef. It pressure cooked and naturally released as per the recipe. I will probably reduce the time under pressure by a minute or two next time (some of the vegetables just disappeared) and will add garlic and turmeric for additional healthiness.
This was very good!
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3 years ago
Kim
Just made this and it’s fantastic! Only addition I made was a clove of minced garlic. The flavor is SO good! My husband doesn’t like cabbage, or so he thought until I had him try this. He devoured it! Thank you, this is definitely a keeper!
Ashley Esselment
What is cauliflower rice? Thanks.
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4 years ago
Julia
Cauliflower rice is made from cauliflower florets that have been grated into rice-size pieces. You can get cauliflower rice by (1) manually using a cheese grater, (2) using a food processor, or (3) buying a package of pre-riced cauliflower. If you live in the U.S., nowadays cauliflower rice is available at nearly all major supermarkets in the fresh produce section and frozen foods aisle.
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4 years ago
Julianna
Can I double this in my ip?
Vote Up0Vote Down Reply
4 years ago
Julia
Yep! Just verify that all of the ingredients will fit in your Instant Pot, within the MAX line. Even though you’re doubling the ingredients, the pressure cooking time should remain the same.
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4 years ago
Leanna
I’ve made a similar recipe in the crock pot and this recipe is a million times tastier. My husband loved it!
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4 years ago
Heather Lovitt
Could you sub vegan beef crumbles instead?
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4 years ago
Julia
I don’t have any experience with vegan beef crumbles, but I think they would work well in this recipe as long as they don’t disintegrate or become mushy during pressure cooking. If you give it a try, please let me know how it turns out for you.
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4 years ago
Heather Lovitt
I used frozen “beef” crumbles and vegetable broth and it turned out great! They didn’t disintegrate at all.
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4 years ago
Julia
Wonderful. Thank you for letting me know.
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4 years ago
Anna
Delicious recipe!!
I did add Ginger paste, tumeric, and roasted red peppers. Frozen cauliflower rice was used as well. Added it in at step 3. This soup had so many dimensions of flavor. Definitely one of my top 3 recipes for the IP now!
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4 years ago
Diana Raymond
We made this and love it! We did make some substitutions…
sub: 28 oz Mild Green Enchilada sauce for the tomatoes – just because we love it
sub: leftover Ham just cause we had
sub: bell pepper instead of carrot
added 1 T roasted granulated garlic
and we garnished with slices of raw radishes and a small spoon of sour cream
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4 years ago
Debbie G
Thank you so much for sharing this! I did make this in my 4qrt Instant pot, so lessened the ingredients. Good clean eating for cold weather!! Yummy! Love cabbage and it was cooked so well!! Thanks!
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4 years ago
Jackie T.
Very good recipe that’s easy to make. I made some adjustments based on comments in reviews. I sauteed garlic before I added the beef, then doubled all the spices. I didn’t have any onions on hand so I used onion powder. I also used frozen cauliflower rice. I made it in a Dutch oven instead of the instant pot but it was still delicious. It was a hit with the whole family, including my kids. Will definitely make this again.
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4 years ago
april
Great recipe. I def have had to reduce the pressure time waaaay down or all my cabbage is soft and mushy, but otherwise I totally enjoy it!
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4 years ago
Julia
Are you using already cooked cabbage as opposed to raw?
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4 years ago
Cheryl
I made this today and it’s absolutely delicious!! Thank you
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4 years ago
Diane Nelson
Does this freeze well?
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4 years ago
Julia
Yes, cabbage soup tends to freeze well. Store the soup in individual portions, cover, and freeze — great for thawing and reheating for quick lunches during the week.
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4 years ago
Sharon Jaskula
I made this soup. I’m snowed in a can’t get to the store so I didn’t have cabbage or riced cauliflower. So I used what I had in the house. I substituted 2 cans of well-rinsed sauerkraut and frozen broccoli carrots and cauliflower instead of riced cauliflower and cabbage. I didn’t have hamburger, but I had a package of meatloaf mix from the butcher (ground beef and pork) and used that instead of just ground beef. I also added a bay leaf and some caraway seeds for a Bavarian taste. And served it hot with a dollop of sour cream. It was delicious! Be sure to really rinse the sauerkraut before adding it. Cuz it’ll be too salty otherwise.
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2 years ago
Melissa
What if I want to make it in a slow cooker instead? Should I put it on high or low?
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2 years ago
Tammy
I wonder if I can use cooked ham instead of beef?
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3 years ago
Julia
That sounds like a reasonable substitution and I think it could work well. If you give it a try, please let me know how it turns out for you.
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3 years ago
