Instant Pot Cabbage And Beef 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® CABBAGE AND BEEF SOUP

This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery, or zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

Provided by alievanleuven

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

Time 1h15m

Yield 6

Number Of Ingredients 14



Instant Pot® Cabbage and Beef Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
  • Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
  • 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 for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 18.5 g, Cholesterol 47.3 mg, Fat 11.6 g, Fiber 4.4 g, Protein 15.5 g, SaturatedFat 4 g, Sodium 626.9 mg, Sugar 8.8 g

1 tablespoon olive oil
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup chopped carrot
1 cup chopped Yukon Gold potato
½ onion, chopped
2 cloves garlic, chopped
8 cups water
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
½ head cabbage, cored and coarsely chopped
8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

CABBAGE AND BEEF SOUP

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11



Cabbage and Beef Soup image

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

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