Instant Pot Cabbage Roll Soup
When you don't have time to make homemade stuffed cabbage rolls, make Instant Pot Cabbage Roll Soup instead!
Servings: 6 Servings
Calories: 351kcal
Ingredients
- 1 lb Ground Beef 93/7 or 90/10
- 1 tablespoon Olive Oil
- 1 large Onion Chopped
- 2 Carrots Peeled and Chopped
- 4 cups Cabbage Shredded
- 1 can Tomato Sauce 8 ounces
- 1 can Diced tomatoes 15 ounces
- 4 cups Beef Broth
- ½ cup White Rice
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Italian Seasoning
- Salt and Pepper to Taste
Instructions
- Turn the Instant Pot on "saute". Add the olive oil and the ground beef to the bottom of the pot. Break up the beef into small pieces and let the beef cook for 3-4 minutes.
- While the beef cooks, remove the outer cabbage leaves and discard them. Cut the cabbage into small pieces. You will want 4 cups of cabbage pieces.
- Cut the onion and carrots into small pieces. Add the chopped onions and carrots to the Instant Pot and saute for 2 minutes. Add the rest of the ingredients. Turn the saute function off and put the cover on the Instant Pot.
- Set the Instant Pot to high pressure for 15 minutes. Let the Instant Pot natural release for another 15 minutes. Quick release the rest of the pressure and stir the soup. Serve with sour cream and fresh parsley.
Video
Notes
- The Instant Pot will take 8-10 minutes to come up to pressure depending on how cold the broth is.
- Be very careful when releasing the pressure of the soup as some of the broth may come up from the knob on the top of the lid.
Nutrition
Calories: 351kcal | Carbohydrates: 29g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1324mg | Potassium: 971mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4022IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 4mg