Instant Pot® Cabbage and Beef Soup


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup chopped carrot
  • 1 cup chopped Yukon Gold potato
  • ½onion, chopped
  • 2 cloves garlic, chopped
  • 8 cups water
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
  • ½ head cabbage, cored and coarsely chopped
  • 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads “Hot,” add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.


  • Step 2

    Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

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