INSTANT POT CABBAGE SOUP WITH BEEF

A comfortable formula for Instant Pot cabbage soup with ground hamburger and tomatoes. Like an unstuffed cabbage move soup, and the weight cooker makes it a breeze to cook.

I cherish cabbage, however, it very well may be a quite intense vegetable — making it a perfect contender for the weight cooker. Take Polish cabbage rolls loaded down with ground meat and tomatoes, for example; those can take hours to prepare in the stove until they’re delicate.

With the Instant Pot, it just takes 20 minutes at high weight pursued by a 15-moment regular discharge. You end up with self-destruct cabbage in addition to a rich and generous flavor that is overly consoling. This is the sort of soup that you can twist up with on a cool day.

When I had gum medical procedure a year ago and could scarcely bite, this cabbage soup would’ve been ideal for me. Everything’s so delicate and delicate that you can for all intents and purposes drink it.

This soup is additionally extraordinary for wiping the remaining vegetables out of your ice chest. You can include whatever you like — onions, carrots, and celery are mainstream decisions.

Prep Time 10 minutes Cook Time 30 minutes Natural Release 15 minutes Servings 8 servings Calories 160 kcal

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.

Nutrition Info

This recipe yields 6 g net carbs per serving (1.5 cups).

cook recipe soup