If you’re craving something warm, hearty, and packed with wholesome flavors that come together in a flash, this Instant Pot Cabbage Soup Recipe is an absolute game-changer. It’s the perfect combination of tender cabbage, savory ground beef, and vibrant fire-roasted tomatoes, all simmered to perfection in a rich broth that bursts with comforting goodness. Whether you need a quick weeknight dinner or a cozy meal to share with family, this soup delivers on taste, texture, and nutrition without keeping you tied to the stove. Plus, using the Instant Pot makes the whole process incredibly easy and fuss-free, so you can enjoy a satisfying bowl of soup in under half an hour!
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this soup truly special, and thankfully, these are simple staples that you probably already have in your kitchen. Each component plays a key role — from the deep flavors of the beef broth and fire-roasted tomatoes to the fresh crunch of cabbage and carrots, they all come together to create a beautiful balance of taste and texture.
- Olive oil: Just a touch to sauté onions and develop the base flavor.
- Onion: Adds sweetness and depth once softened.
- Extra lean ground beef: Provides hearty, savory protein without excess fat.
- Garlic: Freshly minced for a fragrant punch.
- Tomato sauce: Brings richness and a velvety texture to the broth.
- Fire-roasted diced tomatoes: Infuse a smoky, vibrant tomato flavor that brightens the soup.
- Beef broth: The flavorful liquid base that ties every ingredient together.
- Paprika: Adds subtle warmth and a hint of earthiness.
- Italian seasoning: A blend of herbs that enhances the savory profile.
- Green cabbage: Chopped for that signature crunch and delicate sweetness.
- Carrots: Peeled and sliced for a touch of natural sweetness and color.
- Russet potatoes: Peeled and diced, they give the soup lovely creaminess as they soften.
- Salt & pepper: Essential seasonings to bring everything into perfect balance.
How to Make Instant Pot Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in your Instant Pot on the sauté setting. Add the chopped onion and cook until it becomes soft and translucent, about 3 to 4 minutes. This simple step releases the natural sweetness and sets the foundation for all the rich flavors to come.
Step 2: Brown the Ground Beef and Garlic
Next, stir in the minced garlic and ground beef. Keep sautéing and stirring occasionally until the beef is fully browned, which should take about 5 minutes. Browning the beef really develops that hearty, meaty flavor. If you notice a lot of fat accumulating, feel free to spoon some out, though it’s not always necessary.
Step 3: Add the Veggies and Liquids
Now it’s time to bring all the other ingredients into the pot—pour in the tomato sauce, fire-roasted diced tomatoes with their juices, beef broth, paprika, Italian seasoning, chopped cabbage, carrots, and diced potatoes. These ingredients will meld together beautifully as they cook, creating a soup that’s both filling and full of fresh veggie goodness.
Step 4: Pressure Cook
Close the Instant Pot lid, ensuring the valve is set to “sealing.” Set the timer on high pressure for 8 minutes. Because the pot will be pretty full, it’ll take around 15 minutes to come up to pressure before the timer starts counting down. This is where the magic happens—pressure cooking tenderizes everything quickly while locking in amazing flavors.
Step 5: Quick Release and Season
Once the cooking time is up, perform a quick pressure release by carefully opening the valve. This stops the cooking immediately and preserves the fresh textures. Give the soup a good stir, then season with salt and pepper to your taste. Your beautiful Instant Pot Cabbage Soup Recipe is now ready to enjoy!
How to Serve Instant Pot Cabbage Soup Recipe
Garnishes
Simple garnishes can elevate the experience and add fresh burst of flavor. Try sprinkling some chopped fresh parsley or dill on top, or a sprinkle of grated Parmesan for a little creamy saltiness. A dollop of sour cream or a swirl of Greek yogurt can add luscious creaminess and contrast to the tangy tomatoes.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or buttery garlic rolls to soak up every last drop. If you want to keep things light, a simple green salad with vinaigrette creates a fresh counterpoint to the warm, comforting soup. Mashed potatoes or a side of roasted vegetables also work beautifully for a heartier meal.
Creative Ways to Present
For a cozy family dinner, serve the soup in pretty bowls to highlight the vibrant colors of cabbage, carrots, and tomatoes. You could also ladle it into warm bread bowls to impress guests and add a fun twist. For an easy-to-pack lunch, store scoops in airtight containers and bring along a side of toasted pita chips or a small side salad.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Cabbage Soup Recipe, store any leftovers in airtight containers in the fridge. It will stay fresh and flavorful for up to 4 days, giving you a perfect ready-made meal whenever you need a comforting bowl without any extra effort.
Freezing
This soup freezes exceptionally well! Portion it out into freezer-safe containers, leaving a little space at the top for expansion. Frozen cabbage soup can last up to 3 months, so you can enjoy this nourishing dish even on your busiest days.
Reheating
Reheat the soup gently on the stove or in the microwave. If it has thickened during storage, simply add a splash of broth or water to loosen the consistency while warming. Stir occasionally to ensure it heats evenly and keep all those comforting flavors intact.
FAQs
Can I make this Instant Pot Cabbage Soup Recipe vegetarian?
Absolutely! Simply skip the ground beef and use vegetable broth instead of beef broth. You can add beans or lentils for extra protein and keep all the other veggies and seasonings the same.
Is it okay to use fresh tomatoes instead of canned?
Yes, fresh tomatoes can work nicely, especially if they’re ripe and flavorful. You’ll want to peel and dice them before adding to the pot. Keep in mind that canned fire-roasted tomatoes add a wonderful smoky depth that fresh tomatoes might not provide.
Can I prepare the ingredients ahead of time?
For sure! Chop all the vegetables and even brown the ground beef a day ahead, then refrigerate. When you’re ready, just add everything to the Instant Pot and pressure cook as directed. It saves time on busy days.
What if I don’t have an Instant Pot?
You can make this soup on the stovetop by browning the beef and onions in a large pot, then adding the remaining ingredients and simmering until the vegetables are tender, typically about 45 minutes.
How spicy is this soup?
This version is mild, with warmth coming from paprika and Italian seasoning but without any heat. If you want a little kick, add a pinch of crushed red pepper flakes or a splash of hot sauce when cooking or serving.
Final Thoughts
I hope you’re as excited as I am for you to try this Instant Pot Cabbage Soup Recipe. It’s one of those dishes that feels like a warm hug in a bowl—nourishing, flavorful, and so simple to make. Whether you’re cooking for your family or meal prepping for the week, this soup checks all the boxes and then some. Dive in and enjoy every comforting spoonful!
Print
Instant Pot Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Cabbage Soup is a hearty and flavorful one-pot meal perfect for a comforting lunch or dinner. Packed with vegetables like cabbage, carrots, and potatoes, combined with extra lean ground beef and fire-roasted tomatoes, this soup offers a nutritious and filling option that comes together quickly using the convenience of an Instant Pot.
Ingredients
Primary Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound extra lean ground beef
- 4 cloves garlic, minced
- 1 (14 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups beef broth
- 1 teaspoon paprika
- 1 dash Italian seasoning
- 2 cups green cabbage, chopped
- 2 medium carrots, peeled & sliced
- 2 large Russet potatoes, peeled & diced
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Add the olive oil and chopped onion to your Instant Pot and press the “sauté” button. Cook for 3-4 minutes until the onion softens and becomes translucent to build the flavor base.
- Brown the Ground Beef: Stir in the minced garlic and extra lean ground beef. Continue sautéing, stirring occasionally, until the beef is browned, about 5 minutes. If there’s excess fat you can spoon it out, but it’s optional.
- Add Remaining Ingredients: Add tomato sauce, fire-roasted diced tomatoes with juices, beef broth, paprika, Italian seasoning, chopped green cabbage, sliced carrots, and diced potatoes to the Instant Pot. Stir everything well to combine.
- Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to “sealing.” Set the timer to cook on high pressure for 8 minutes. Note that it will take about 15 minutes for the Instant Pot to reach full pressure due to the volume of ingredients.
- Pressure Release: When the cooking time has finished, perform a quick pressure release by carefully turning the valve to “venting” to release the steam.
- Season and Serve: Open the lid, stir the soup, and season with salt and pepper according to your taste. Serve hot for a comforting and nutritious meal.
Notes
- Extra lean ground beef keeps the soup lower in fat while still adding protein and flavor.
- If you prefer a thicker soup, you can mash some of the potatoes before serving.
- You can substitute beef broth with vegetable broth for a slightly different flavor profile.
- Adjust the seasoning and spices to your taste; additional herbs like thyme or bay leaf can also be added for complexity.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
