Instant Pot Cabbage Soup Recipes

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INSTANT POT® CABBAGE SOUP

Beefy cabbage soup prepared using the Instant Pot®. May also be prepared on stove top or slow cooker.

Provided by the bug

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 15



Instant Pot® Cabbage Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 20.9 g, Cholesterol 35.5 mg, Fat 7.5 g, Fiber 6.2 g, Protein 14.7 g, SaturatedFat 2.8 g, Sodium 772.5 mg, Sugar 7.6 g

1 pound ground sirloin
1 onion, diced
1 small bell pepper, diced
1 pound diced cabbage
1 (15.5 ounce) can kidney beans, drained
1 (14.5 ounce) can diced petite-cut tomatoes
¼ cup Worcestershire sauce
3 tablespoons ketchup
1 tablespoon white sugar
1 tablespoon ground black pepper
1 tablespoon ground thyme
1 tablespoon beef base (such as Better than Bouillon®)
1 teaspoon dried rosemary
1 pinch cayenne pepper
2 cups water

INSTANT POT® VEGETARIAN CABBAGE SOUP

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

Provided by sashman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13



Instant Pot® Vegetarian Cabbage Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
  • Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove the lid and stir in dill and parsley. Serve hot.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 25 g, Fat 7.1 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 961.6 mg, Sugar 11.3 g

3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 small head cabbage, shredded
2 cups 1-inch pieces fresh green beans
1 ½ teaspoons kosher salt
6 cups unsalted vegetable stock
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (15 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

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