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Beef and Cabbage Soup in Instant Pot

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner
Beef and Cabbage Soup in Instant Pot
Ingredients
  • 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
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 8 cups water
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
  • 1/2 head cabbage, cored and coarsely chopped
  • 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
Instructions
1
Preheat your pressure cooker to a medium-high heat setting and switch it to the Sauté mode. Once hot, pour in some olive oil and spread it evenly across the bottom of the pot. Next, add the beef along with some dried oregano and thyme; continue stirring and breaking apart the meat as it cooks until it reaches a nicely browned color, approximately 5-7 minutes.
2
Add sliced carrots, diced potatoes, chopped onion, and minced garlic to the pot; stir constantly until they soften slightly, around 5 minutes. Switch off the Sauté mode.
3
Now, combine water, crushed tomatoes, shredded cabbage, bouillon cubes, salt, and pepper in the pot. Close the lid firmly and secure it with a lock mechanism. Refer to your pressure cooker's manual for guidance on setting the high-pressure mode and timer; set it for 20 minutes. Allow about 10-15 minutes for the pressure to build up.
4
Release the built-up pressure using the natural-release method, as instructed by your pressure cooker's manual for 15 minutes. Then, carefully release any remaining pressure using the quick-release method, which should take around 5 minutes. Remove the lid and give it a good stir before serving.
5
Note: The cooking time may vary depending on your pressure cooker model.