Instant Pot Cabbage Soup
- Sauté Vegetables: Add onions and carrots to pot with ground beef. Cook for about 5 minutes until vegetables are softened, stirring frequently. Turn off sauté mode.
- Add Everything Else: Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme.
- Pressure Cook: Secure and seal lid. Cook at high pressure for 20 minutes, followed by 15 minute natural release (Note 4). Manually release remaining pressure by turning release knob to venting position.
- Serve: Uncover, and stir soup. Serve into bowls, and store any leftovers (Note 5).
|Makes 8 Servings|
|Amount Per Serving (1.5 cups):|
|Calories 160 (43% from fat)|
|Total Fat 7g||11%|
|Saturated Fat 3g||14%|
|Net Carb 6g|
|Total Carb 8g||3%|
|Dietary Fiber 2g||7%|