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INSTANT POT CABBAGE SOUP WITH BEEF (PRESSURE COOKER)

A cozy recipe for Instant Pot cabbage soup with ground beef and tomatoes. Like an unstuffed cabbage roll soup, and the pressure cooker makes it a breeze to cook.


I love cabbage, but it can be a pretty tough vegetable — making it an ideal candidate for the pressure cooker. Take Polish cabbage rolls stuffed with ground beef and tomatoes, for instance; those can take hours to bake in the oven until they’re tender.


This soup is also great for cleaning leftover vegetables out of your fridge. You can add whatever you like — onions, carrots, and celery are popular choices

TIPS FOR MAKING SUCCESSFUL INSTANT POT CABBAGE SOUP:

  • The minimum pressure cooker size for this recipe is 6 quarts. I use a 6 quart Instant Pot and the ingredients fit well, and I wouldn’t recommend a smaller size. Larger sizes like 8 quarts will work well.
  • Use ground beef that’s 90% lean and 10% fat. If you use meat with a higher fat content, your soup will end up on the greasy side.
  • After adding diced tomatoes, use a large wooden utensil to scrape up any brown bits stuck to the bottom of the pot. These will add extra flavor to your soup.

Instant Pot Cabbage Soup With Beef (Pressure Cooker) Recipe
A cozy recipe for Instant Pot cabbage soup with ground beef and tomatoes. Like an unstuffed cabbage roll soup, and the pressure cooker makes it a breeze to cook.


Ingredients
  • 28 ounce can diced tomatoes
  • 1 pound 90% lean ground beef
  • 1 pound chopped green cabbage (about 5 cups)
  • 4 cups beef stock
  • 1 cup riced cauliflower
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
Instructions
  1. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add ground beef and cook for a few minutes until browned, breaking it apart as it cooks.
  2. Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the saute mode.
  3. Add tomatoes (including liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Briefly stir together.
  4. Secure the lid and seal the vent. Cook at high pressure for 20 minutes, followed by a 15 minute natural release. Manually release remaining pressure.
  5. Uncover and stir. Serve while hot.

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