Go Back Email Link
+ servings
Print Pin
5 from 1 vote

Instant Pot Beef & Cabbage Soup

Simple ingredients come together easily and quickly in this Beef & Cabbage Soup, made in the Instant Pot!
Course Main Course
Cuisine American
Keyword cabbage, ground beef, Instant Pot, Pressure Cooker, soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 286kcal
Author Sheryl


  • Instant Pot


  • 1 lb ground beef 85% lean
  • 3 cloves garlic minced
  • 1/2 onion sliced thin
  • 2 Tbsp olive oil
  • 5 C beef broth
  • 1/2 head cabbage sliced
  • 14 oz diced tomatoes undrained
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt or more to taste
  • 1/4 tsp pepper or more to taste


  • 15 oz kidney beans drained


  • In your Instant Pot, saute the ground beef, garlic, and onion in avocado or olive oil until ground beef has browned and onions are clear.
  • In the same pot, add the beef broth, cabbage, diced (undrained) tomatoes, paprika, garlic powder, and optional kidney beans. Place the lid on the Instant Pot & close the valve.
  • Use manual and set the pot on high pressure to cook for 5 minutes. Allow the Instant Pot to release naturally for 10 minutes then do a quick release on remaining pressure.
  • Season with salt and pepper, to taste, and ladle into bowls. Refrigerate leftovers and consume within 48 hours.


Calories: 286kcal | Carbohydrates: 9g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 1204mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg