Instant Pot Cabbage Roll Soup
Instant Pot Cabbage Roll Soup tastes just like your favorite cabbage roll and is loaded with ground beef, tender cabbage, rice, tomatoes, and fragrant spices.
Servings: 8 servings
Chef Alli
Ingredients
- 1 1/2 lbs. lean ground beef
- 1 medium onion, diced
- 3 cloves crushed garlic
- 1 1/2 tsp. smoked paprika
- 1 tsp. dried oregano leaves
- 5 cups coarsely chopped green cabbage, may substitute 5 cups bagged coleslaw
- 6 cups strong beef broth
- 28 oz. can crushed or diced tomatoes
- 1 cup uncooked long grain white rice may substitute long grain brown rice
- 2 Tbs. brown sugar
- 2 Tbs. Worcestershire sauce
- 1 bay leaf
- sour cream sprinkled with a bit of dried dill weed, as a topping if desired
Instructions
- Using the sauté setting, preheat the Instant Pot (or any brand of electric pressure cooker). When the pot is nicely hot, add the ground beef, garlic, onions, paprika, and oregano, crumbling the beef as it cooks; cook for 6-8 minutes or until the onions are translucent. Turn off the Instant Pot. **FYI - the ground beef doesn't need to be fully cooked at this point.
- Add the remaining soup ingredients (except the sour cream and dried dill that can be added as a topping to serve), stirring to combine. Lock the Instant Pot lid into place; choose the high pressure setting and set the timer for 15 minutes, bringing the Instant Pot to full pressure. (Make sure the valve is set to the sealing position.)
- When the timer sounds, perform a quick release to immediately remove all pressure from the Instant Pot.Carefully unlock the lid and open the Instant Pot, giving the soup a gentle stir to combine, then season with salt and pepper, to taste. Serve the soup topped with a dollop of sour cream and a sprinkle of dried dill, if desired.
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