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Instant Pot Cabbage Soup

Updated Dec 18, 2020Published Mar 13, 2018 By Julia 80 CommentsThis post may contain affiliate links.

Summary:
Tougher vegetables like cabbage are perfect for pressure cooking. In this recipe, 20 minutes at high pressure will produce fall-apart tender cabbage, surrounded by a rich and hearty soup with ground beef, tomatoes, and riced cauliflower.
cabbage soup served in white bowl

Instant Pot Cabbage Soup

4.8 from 34 votes
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Prep: 10 mins
Cook: 30 mins
Natural Release: 15 mins
Yield: 8 servings

INGREDIENTS

  • 28-ounce can diced tomatoes
  • 1 pound ground beef (Note 1)
  • 1 pound chopped green cabbage (5 cups)
  • 4 cups beef stock
  • 1 cup riced cauliflower (Note 2)
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 1.5 teaspoons table salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

INSTRUCTIONS

  • Brown Beef: Select sautรฉ mode on pressure cooker (Note 3) for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add ground beef and cook for a few minutes until browned, crumbling meat with stiff utensil.
  • Sautรฉ Vegetables: Add onions and carrots to pot with ground beef. Cook for about 5 minutes until vegetables are softened, stirring frequently. Turn off sautรฉ 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).

NUTRITION

Makes 8 Servings
Amount Per Serving (1.5 cups):
Calories 160 (43% from fat) ย 
Total Fat 7g 11%
ย ย ย Saturated Fat 3g 14%
Cholesterol 38mg 13%
Sodium 1080mg 45%
Net Carb 6g ย 
Total Carb 8g 3%
ย ย ย Dietary Fiber 2g 7%
ย ย ย Sugars 5g ย 
Protein 13g ย 
Vitamin A 22% ยท Vitamin C 48% ยท Calcium 3% ยท Iron 12%

PHOTOS

cabbage soup served in white bowl
overhead view of cabbage soup
cabbage soup stored in glass containers

NOTES & TIPS

(1) Ground Beef. I use 90% lean beef. If you use meat with a higher fat content, your soup may be a bit greasy. If you don’t have beef, ground turkey is a good substitute, or even vegan beef crumbles.
(2) Riced Cauliflower. You can use fresh or frozen. I recommend picking up a bag of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores โ€” easier than grating cauliflower florets with a box grater or food processor.
(3) Pressure Cooker. I use a 6-quart Instant Pot, and I don’t recommend using a smaller size unless you scale down the ingredients. Larger sizes like 8 quarts will work well.
(4) Natural Release. Once the timer beeps to signal the end of pressure cooking, let the pot stand for 15 minutes to naturally release pressure. You don’t need to press any buttons. Once the 15 minutes have elapsed, turn the release knob to the venting position and uncover the pot.
(5) Serving / Leftovers. Serve the soup while hot, alongside an appetizer like fried zucchini coins or a bright Mediterranean salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave. For longer storage, portion the soup into individual servings and freeze.
(6) Increasing Recipe Yield. You can double the recipe’s ingredient amounts, assuming that all ingredients can fit in your pressure cooker within the MAX line. Even though youโ€™re doubling the ingredients, the pressure cooking time should remain the same.

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Filed Under: Instant Pot, Low Carb, Per Serving: 5-10g Net Carbs, Soups Tagged With: 31-60min, cabbage, carrot, cauliflower, featured, gluten free, ground beef, instant pot, more10ingredients, onion, oregano, paleo, thyme, tomatoes, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Rene

This is so yummy! I will definitely make this again… just added garlic to it.

Vote Up4Vote Down  Reply
3 years ago
Anna

Making this tomorrow. I have Frozen cauliflower rice. Would I just add it in after? I see the post about reducing broth, but was unsure if I should just add the cauliflower after?

Vote Up1Vote Down  Reply
3 years ago
Julia

Anna, I would add the frozen cauliflower rice at the same time as the beef stock. That means you’ll be adding it in Step 3 along with several other ingredients (like tomatoes and cabbage). Please let me know how that works out for you.

Vote Up1Vote Down  Reply
3 years ago
Anna

Turned out delicious!! I added Ginger paste, tumeric, and roasted red peppers too.

Vote Up1Vote Down  Reply
3 years ago
Jennifer Tica

I love this soup! I omitted the rice cauliflower , added celery, cilantro and Goya Saxon packets with achiote and it was yummy! I am Puerto Rican so I just added a little of our flavor to it.

Vote Up1Vote Down  Reply
3 years ago
Jess

Can I use regular rice instead of the riced cauliflower?

Vote Up1Vote Down  Reply
4 years ago
Julia

That’s probably fine. Regular rice will absorb liquid, so you might want to add more liquid to compensate. Also, you should check on the cooking time for rice to compare with this recipe’s cooking time, so that the rice doesn’t overcook.

Vote Up0Vote Down  Reply
4 years ago
Sharon Jaskula

I made this soup. Iโ€™m snowed in a canโ€™t get to the store so I didnโ€™t have cabbage or riced cauliflower. So I used what I had in the house. I substituted 2 cans of well-rinsed sauerkraut and frozen broccoli carrots and cauliflower instead of riced cauliflower and cabbage. I didnโ€™t have hamburger, but I had a package of meatloaf mix from the butcher (ground beef and pork) and used that instead of just ground beef. I also added a bay leaf and some caraway seeds for a Bavarian taste. And served it hot with a dollop of sour cream. It was delicious! Be sure to really rinse the sauerkraut before adding it. Cuz itโ€™ll be too salty otherwise.

Vote Up0Vote Down  Reply
1 year ago
Melissa

What if I want to make it in a slow cooker instead? Should I put it on high or low?

Vote Up0Vote Down  Reply
1 year ago
Karla

This was really good. I left out the oil and ground beef and used vegan crumbles instead. 20 minutes seemed way too much time given the small pieces of veggies. I used 16 minutes with a quick release โ€” still too mushy for my liking. Iโ€™m going to make it again today and take it down to 12 minutes. I used purple cabbage so it looked a little weird. Also added sliced spinach leaves โ€” tasted really good.

Vote Up0Vote Down  Reply
1 year ago
Allison

Can you use actual rice with this? If you’re not trying to carb count

Vote Up0Vote Down  Reply
2 years ago
Julia

That should be fine. Since uncooked rice will absorb a fair amount of water, you may want to add an extra cup of liquid. Or, you can just use already cooked rice.

Vote Up0Vote Down  Reply
2 years ago
Kristina

Can I use purple cabbage if I donโ€™t have green?

Vote Up0Vote Down  Reply
2 years ago
Julia

Yes, that’s fine to use.

Vote Up0Vote Down  Reply
2 years ago
Dale

Delicious!!
I shredded my cauliflower with a food processor, and used Italian seasoning. I also added a few crushed red pepper flakes for a bit of heat, and subbed 93% lean ground turkey for the beef. It pressure cooked and naturally released as per the recipe. I will probably reduce the time under pressure by a minute or two next time (some of the vegetables just disappeared) and will add garlic and turmeric for additional healthiness.

This was very good!

Vote Up0Vote Down  Reply
2 years ago
Tammy

I wonder if I can use cooked ham instead of beef?

Vote Up0Vote Down  Reply
2 years ago
Julia

That sounds like a reasonable substitution and I think it could work well. If you give it a try, please let me know how it turns out for you.

Vote Up0Vote Down  Reply
2 years ago
Kim

Just made this and itโ€™s fantastic! Only addition I made was a clove of minced garlic. The flavor is SO good! My husband doesnโ€™t like cabbage, or so he thought until I had him try this. He devoured it! Thank you, this is definitely a keeper!

Vote Up0Vote Down  Reply
2 years ago
Ashley Esselment

What is cauliflower rice? Thanks.

Vote Up0Vote Down  Reply
3 years ago
Julia

Cauliflower rice is made from cauliflower florets that have been grated into rice-size pieces. You can get cauliflower rice by (1) manually using a cheese grater, (2) using a food processor, or (3) buying a package of pre-riced cauliflower. If you live in the U.S., nowadays cauliflower rice is available at nearly all major supermarkets in the fresh produce section and frozen foods aisle.

Vote Up0Vote Down  Reply
3 years ago
Julianna

Can I double this in my ip?

Vote Up0Vote Down  Reply
3 years ago
Julia

Yep! Just verify that all of the ingredients will fit in your Instant Pot, within the MAX line. Even though you’re doubling the ingredients, the pressure cooking time should remain the same.

Vote Up0Vote Down  Reply
3 years ago
Leanna

Iโ€™ve made a similar recipe in the crock pot and this recipe is a million times tastier. My husband loved it!

Vote Up0Vote Down  Reply
3 years ago
Heather Lovitt

Could you sub vegan beef crumbles instead?

Vote Up0Vote Down  Reply
3 years ago
Julia

I don’t have any experience with vegan beef crumbles, but I think they would work well in this recipe as long as they don’t disintegrate or become mushy during pressure cooking. If you give it a try, please let me know how it turns out for you.

Vote Up0Vote Down  Reply
3 years ago
Heather Lovitt

I used frozen “beef” crumbles and vegetable broth and it turned out great! They didn’t disintegrate at all.

Vote Up1Vote Down  Reply
3 years ago
Julia

Wonderful. Thank you for letting me know.

Vote Up0Vote Down  Reply
3 years ago
Crystal

So savory and delicious! But instead of the cauliflower rice I added a few red diced potatoes.

Vote Up0Vote Down  Reply
3 years ago
Anna

Delicious recipe!!
I did add Ginger paste, tumeric, and roasted red peppers. Frozen cauliflower rice was used as well. Added it in at step 3. This soup had so many dimensions of flavor. Definitely one of my top 3 recipes for the IP now!

Vote Up0Vote Down  Reply
3 years ago
Diana Raymond

We made this and love it! We did make some substitutions…
sub: 28 oz Mild Green Enchilada sauce for the tomatoes – just because we love it
sub: leftover Ham just cause we had
sub: bell pepper instead of carrot
added 1 T roasted granulated garlic
and we garnished with slices of raw radishes and a small spoon of sour cream

Vote Up0Vote Down  Reply
3 years ago
Debbie G

Thank you so much for sharing this! I did make this in my 4qrt Instant pot, so lessened the ingredients. Good clean eating for cold weather!! Yummy! Love cabbage and it was cooked so well!! Thanks!

Vote Up0Vote Down  Reply
3 years ago
Jackie T.

Very good recipe that’s easy to make. I made some adjustments based on comments in reviews. I sauteed garlic before I added the beef, then doubled all the spices. I didn’t have any onions on hand so I used onion powder. I also used frozen cauliflower rice. I made it in a Dutch oven instead of the instant pot but it was still delicious. It was a hit with the whole family, including my kids. Will definitely make this again.

Vote Up0Vote Down  Reply
3 years ago
april

Great recipe. I def have had to reduce the pressure time waaaay down or all my cabbage is soft and mushy, but otherwise I totally enjoy it!

Vote Up0Vote Down  Reply
3 years ago
Julia

Are you using already cooked cabbage as opposed to raw?

Vote Up0Vote Down  Reply
3 years ago
Cheryl

I made this today and it’s absolutely delicious!! Thank you

Vote Up0Vote Down  Reply
3 years ago
Diane Nelson

Does this freeze well?

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, cabbage soup tends to freeze well. Store the soup in individual portions, cover, and freeze โ€” great for thawing and reheating for quick lunches during the week.

Vote Up1Vote Down  Reply
3 years ago
Tori

This is a favorite in our house. I load up on the cauliflower and donโ€™t rice it. If I feel we need a nutrition boost Iโ€™ll substitute one cup of beef broth with 1 cup beef bone broth. Delicious!!!

Vote Up0Vote Down  Reply
3 years ago

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