Instant Pot Cabbage Roll Soup {Stove Top instructions}
Instant Pot Cabbage Roll Soup is an easy, low carb, Instant Pot soup recipe made with a blend of cabbage and hearty ground beef, in a savory tomato broth.
I think most of the country is experiencing a cold snap this week and those frigid temperatures have me craving hearty, low carb, comfort food like this Instant Pot Cabbage Roll Soup. It’s a blend of tender cabbage, hearty ground beef, and a mix of carrots and onions, cooked in a savory tomato broth.
Instant Pot soup is perfect for quick lunches and easy dinners. Make sure to try out a few of our other simple recipes like Instant Pot Navy Bean Soup, Instant Pot Butternut Squash Soup, and Instant Pot White Chicken Chili.
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What You’ll Need
It’s basically an unstuffed cabbage roll simmered in a flavorful tomato-based broth. The ingredients include:
- Ground beef – You can use a leaner ground beef for this recipe such as 93/7 but even if you use a lean cut you’ll want to drain the excess fat from the beef before make your soup.
- Onion – I almost always use a yellow onion but you can use a white onion if a yellow isn’t available.
- Garlic – Garlic makes everything better! Use fresh garlic and mince it yourself or buy a jar of minced garlic and use that to save a little time.
- Cabbage – Regular green cabbage is best for this recipe. Cut it into bite sized pieces before cooking.
- Tomatoes – You’ll be using diced tomatoes and tomato sauce to make this simple. If you want this to be a keto recipe make sure you choose a brand that has no added sugars.
- Beef broth – Beef broth gives this dish a deeper depth of flavor but in a pinch you can use chicken broth.
- Carrot – Just a little bit of carrot is all you need!
- Worcestershire sauce – This is the secret to the distinct flavor of the beef in cabbage roll soup. Don’t skip it!
- Apple cider vinegar – Just a little vinegar helps to offset the acid in the tomatoes and brighten the flavors in the soup.
- Spices – You’ll use a blend of parsley, oregano, bay leaves, salt, & pepper
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
How to Make Cabbage Roll Soup in an Instant Pot:
- Set the Instant Pot to SAUTE and add the ground beef, browning it for 7-10 minutes. Drain grease and set aside.
- Add olive oil,onions, and garlic to the Instant Pot and saute for 5 minutes. Press CANCEL to turn off the saute mode.
- Place the ground beef, cabbage, diced tomatoes, tomato sauce, beef broth, carrot, Worcestershire sauce, bay leaf, parsley, oregano, apple cider vinegar, salt, and pepper, into the Instant Pot with the onions and garlic.
- Lock lid in place and turn valve to SEALING.
- Set to HIGH pressure for 15 minutes.
- When timer goes off press CANCEL and let the Instant Pot do a 5 minute natural release before turning valve to VENTING and releasing the remaining pressure.
How to Make Cabbage Roll Soup on the Stove top:
- In a large pot add the ground beef, browning it for 7-10 minutes. Drain grease and set aside.
- Add olive oil,onions, and garlic to the pot and saute for 5 minutes.
- Place the ground beef, cabbage, diced tomatoes, tomato sauce, beef broth, carrot, Worcestershire sauce, bay leaf, parsley, oregano, apple cider vinegar, salt, and pepper, into the pot with the onions and garlic.
- Cook over medium low heat for 1 hour, or until cabbage is cooked through.
Can You Freeze Cabbage Roll Soup?
Yes, you can! Let the soup cool completely and then place it in a freezer safe container, or freezer bag to save space, and place in the freezer. To reheat let it thaw in the refrigerator overnight and then reheat in a saucepan over medium low heat until warmed through.
Looking for More Instant Pot Recipes?
- Pressure Cooker Taco Soup {Instant Pot}
- Low Carb Instant Pot Sausage and Kale Soup
- Pressure Cooker Chicken Enchilada Soup
- Low Carb Creamy Chicken Soup (Instant Pot)
- Instant Pot Big Mac Soup {Low Carb}
- Instant Pot Chili
- Instant Pot Loaded Cauliflower Soup {Keto}
- Instant Pot Vegetable Soup
- How to Make Chicken Bone Broth in an Instant Pot
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Instant Pot Cabbage Roll Soup (with stove top instructions)
Ingredients
- 1 ½ pounds Ground beef
- 1 teaspoon Olive oil
- 1 cup Onion, diced
- 2 cloves Garlic, minced
- 8 ounces Cabbage
- 14 ounces Canned diced tomatoes
- 8 ounces Canned Tomato sauce
- 4 cups Beef broth
- 1 Carrot, peeled, and sliced into rounds
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Apple cider vinegar
- 1 Bay leaf
- 2 tablespoons Parsley
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
Instant Pot:
- Set the Instant Pot to SAUTE and add the ground beef, browning it for 7-10 minutes. Drain grease and set aside.
- Add olive oil,onions, and garlic to the Instant Pot and saute for 5 minutes. Press CANCEL to turn off the saute mode.
- Place the ground beef, cabbage, diced tomatoes, tomato sauce, beef broth, carrot, Worcestershire sauce, bay leaf, parsley, oregano, apple cider vinegar, salt, and pepper, into the Instant Pot with the onions and garlic.
- Lock lid in place and turn valve to SEALING.
- Set to HIGH pressure for 15 minutes.
- When timer goes off press CANCEL and let the Instant Pot do a 5 minute natural release before turning valve to VENTING and releasing the remaining pressure.
Stove top:
- In a large pot add the ground beef, browning it for 7-10 minutes. Drain grease and set aside.
- Add olive oil,onions, and garlic to the pot and saute for 5 minutes.
- Place the ground beef, cabbage, diced tomatoes, tomato sauce, beef broth, carrot, Worcestershire sauce, bay leaf, parsley, oregano, apple cider vinegar, salt, and pepper, into the pot with the onions and garlic.
- Cook over medium low heat for 1 hour, or until cabbage is cooked through.
What a great way to eat low carb!
I love inside out cabbage soup so I try all different recipes. This one is among the best. I absolutely loved it. I think the flavors all meld together so well, it’s very flavorful. This is a winner. Thank you.
Excellent soup! I made the recipe as written, but used Morning Star crumbles and vegetable broth to make the recipe vegetarian. I also used 15 ounces of tomato sauce so I wouldn’t have a partial can left over. The soup is rich and delicious. It’s even better the second day. I served the soup with sourdough cornbread and my family loved the meal. Thank you for sharing the recipe!
Is the calories count for a bowl or a cup.
The recipe serves 8 and is 261 calories per serving. If you scroll to the bottom of the recipe card it has more nutritional information.
Amazing !!! Best recipe for this type of soup ! I didn’t save the recipe and took me 2 hours to find it again online !! I have it in a safe place now.
I did change a couple things because I only had 1lb of ground meat shook I used sweet Italian sausage for the other half pound. I did use 16 oz’s of uncooked cabbage …. loved it so much
Looks good. How Is the cabbage prepped — thin sliced or chopped or in wedges?
And if I want to use more than 8 ounces of cabbage, which is only about one quarter of a 2-lb head, should I increase the pressure amount? Thanks!
Hi Rose, I just chopped it roughly into pieces which were about 1×1 inch. If you add more cabbage you do not need to increase the time it just may take a little longer to come to pressure.
I made this again today, as I have numerous times before. I used homemade beef stock today and it took it to a new yum level. Make it for lunch then keep it warm because you’ll want to sip on it all day. So good.
Did you drain the diced tomatoes?
No you don’t drain the diced tomatoes