Instant Pot Cabbage Beef Soup

This hearty Instant Pot Cabbage Soup with ground beef has become my cold-weather salvation on busy weeknights. The combination of tender cabbage, savory ground beef, and aromatic vegetables creates a comforting bowl that satisfies without weighing you down.

I first created this recipe during a particularly hectic week when I needed something nourishing but had zero energy for complicated cooking. My family devoured it so enthusiastically that it's now in our permanent rotation whenever the temperature drops below 60°F.

Ingredients

• Avocado oil: provides a neutral cooking base with a high smoke point ideal for sautéing
• Ground beef: delivers satisfying protein and rich flavor choose grass-fed if possible for better nutritional profile
• Fresh cabbage: forms the heart of this soup look for firm heads with crisp leaves
• Aromatic vegetables: onion garlic carrots and celery create the flavor foundation
• Bone broth: adds depth and nutrients homemade is fantastic but quality store-bought works well
• Canned diced tomatoes: bring acidity and richness use fire-roasted for extra flavor
• Simple seasonings: salt pepper and oregano perfectly complement the vegetables

Step-by-Step Instructions

Sauté The Aromatics:

Heat your Instant Pot using the sauté function with avocado oil until hot. Add diced onion and minced garlic cooking for a full 5 minutes until they become fragrant and translucent. This initial step builds the foundational flavor for the entire soup so take your time here.

Brown The Meat:

Add ground beef along with salt pepper and dried oregano. Break the meat apart with a wooden spoon as it cooks ensuring it browns evenly for about 5 minutes. The browning creates those delicious caramelized bits that add incredible depth to the final soup.

Soften The Vegetables:

Add chopped carrots and celery to the pot cooking for another 5 minutes. This partial cooking helps them release their flavors while still maintaining some texture in the finished soup. You'll notice the vegetables beginning to soften and the aromas intensifying.

Pressure Cook Everything Together:

Turn off the sauté function and add chopped cabbage beef broth and canned diced tomatoes. Stir everything thoroughly to combine ensuring no ingredients are stuck to the bottom of the pot. Secure the lid set the pressure valve to sealing and cook on high pressure for 15 minutes.

Natural Release:

Allow the pressure to release naturally for 15-20 minutes. This gradual depressurization prevents the soup from sputtering through the valve and gives the flavors more time to meld together. Once the pin drops open the lid and stir the soup checking for seasoning adjustments.

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The cabbage is truly the star ingredient here. While it might seem humble I find its transformation during cooking magical. My grandmother always said cabbage soup was her secret to staying healthy through harsh Ukrainian winters and this modern pressure cooker version carries on that tradition with added convenience.

Storage Solutions

This soup actually improves with time as the flavors continue to develop and meld in the refrigerator. Store cooled soup in airtight containers for 4-5 days in the refrigerator. The cabbage will soften slightly more but maintains a pleasant texture throughout storage. For longer preservation freeze individual portions leaving about an inch of headspace to allow for expansion. The soup reheats beautifully from frozen just thaw overnight in the refrigerator for best results.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey or chicken can replace beef for a lighter option though you might want to add an extra tablespoon of oil when browning leaner meats. Red cabbage works beautifully for a more colorful presentation with a slightly sweeter flavor profile. For a meatless version use mushrooms particularly portobello or cremini chopped small and sautéed until golden to provide that umami quality that makes the soup so satisfying.

Serving Suggestions

While perfectly delicious on its own this soup transforms into a heartier meal with simple accompaniments. For those not following keto or Whole30 a slice of crusty sourdough bread makes the perfect dipper. A dollop of dairy-free cashew cream adds luxurious richness while staying compliant with dietary restrictions. I love serving this in wide shallow bowls garnished with fresh herbs like parsley or dill and a drizzle of extra virgin olive oil for a restaurant-worthy presentation that takes seconds to achieve.

Common Queries

→ Can I make this cabbage and beef soup on the stovetop?

Yes, sauté the aromatics and beef first, then add veggies, broth, and tomatoes. Simmer gently until vegetables are tender.

→ How should I store leftovers?

Cool the soup completely, transfer to airtight containers, and refrigerate for 4-5 days. You can also freeze individual portions.

→ Is this soup Keto and Whole30 compliant?

Yes, this soup uses whole foods, is naturally low in carbs, and contains no added sugars or grains, fitting both diets.

→ Can I use a different ground meat?

Absolutely, ground turkey, chicken, or pork also work well and will each offer a slightly different flavor profile.

→ What sides go well with this soup?

Pair with crusty bread or cornbread. For heartier meals, serve alongside roasted chicken, beef, or pork chops.

→ Can I add other vegetables?

Yes, feel free to include bell peppers, zucchini, or spinach for added nutrients and texture.