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bowls of Instant Pot Cabbage Roll Soup
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Instant Pot Cabbage Roll Soup (with 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.
Course Main
Cuisine American
Keyword cabbage soup, ground beef recipe, instant pot soup, low carb recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 261kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

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.

Notes

Note: The time listed in recipe is for the Instant Pot version.

Nutrition

Calories: 261kcal | Carbohydrates: 8g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 1046mg | Potassium: 605mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1565IU | Vitamin C: 20.7mg | Calcium: 67mg | Iron: 3mg