Instant Pot Cabbage, Beef, and Rice Soup is a comforting fall or winter soup packed full of vegetables for a full meal in a bowl. Serve this with a loaf of crusty bread and some fresh butter, and you’ve got meals for days. This recipe first appeared on Food Fanatic!
Easy Instant Pot Beef, Cabbage, and Rice Soup
Instant Pot Cabbage Soup is an easy dinner you can throw together that is filled with hearty vegetables that your whole family will enjoy. This is a bit like an un-stuffed cabbage roll, but so much easier.
Start by tossing a couple pounds of ground beef and your onions into the bottom of your preheated Instant Pot on sauté mode. Season with salt, pepper, onion powder, and chili flakes.
I made this in my 8-quart Instant Pot. If you have a 6-quart model it should still fit, but be careful to not fill above the maximum fill line for liquids.
It hasn’t been specifically tested in that sized pot. If you need to use a little less broth, you can. This soup is really forgiving!
You can also toss more vegetables in here if you have them lying around. I wouldn’t hesitate to put some celery and other bell peppers in there if I had them laying around.
For a variation, try V8 in place of some of the beef broth, fire roasted diced tomatoes, or a spicier version of tomato sauce.
Sometimes my kids get too hung up on whether a shred of vegetable makes it into their mouths, but when I make soups and stews some magically make their way in. Whatever it takes, right?
I’m a pretty big proponent of not making meal time a battle, but with a few of my kids that’s kind of backfired on me and I’ve had to insist they at least taste things, so people aren’t subsisting on cereal and spaghetti alone. A really great recipe for a picky eater is my potato and corn chowder.
Quick and easy dinners are mainstays around here these days, and I love how the Instant Pot allows me to make things that are fast and easy but also taste like they’ve been cooking all day.
A great example of that is this Instant Pot Roast Beef and Gravy. Only a few minutes of active cook time for one of the best pot roasts I’ve ever had.
I make that and microwave some Costco ready-made mashed potatoes and some corn, and we are SET for dinner for that night, and also leftovers for lunches later on in the week.
Another reason why this soup was such a hit. It is hearty enough to be a meal, especially when paired with some crusty bread and butter or a green salad.
These kinds of soups can be made in big enough batches to feed my giant family AND have extras for a few lunches, or a neighbor or friend who could use a hot meal, not from their own kitchen.
Know a new mom? Someone who is caring for a sick loved one? Bring something other than a casserole or pasta and make a hard situation just a little bit easier.
Feeding each other is one of the most helpful and caring things we can do. Don’t know anyone who wants a hot bowl of soup? Freeze these in individual serving sizes and you’ll have a quick dinner in the time it takes to microwave a bowl of it.
- 1 1/2 pounds Lean Ground Beef
- 1 medium Onion, diced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Chili Flakes
- 1 head Cabbage, (small) shredded
- 1 Red Bell Pepper, seeded and diced
- 2 cups Diced Carrots, peeled
- 3 quarts Beef Broth
- 2 15 ounce cans Diced Tomatoes
- 1 15 ounce can Tomato Sauce
- 1/2 cup Basmati Rice
- Preheat your Instant Pot on sauté mode. Place the ground beef, onion, salt, pepper, and chili flakes into the pot.
- Brown ground beef for 5-10 minutes, chopping as it cooks.
- With the Instant Pot still on sauté, and add in the cabbage, red bell pepper, carrots, beef broth, diced tomatoes, and tomato sauce.
- Let the liquid in the pot come to a simmer, press cancel on the pot, put the lid on, and close the vent. Set the pot to manual, high pressure, for 5 minutes.
- Carefully release the pressure of the pot. Be careful of escaping liquids. When you cook soups and the pot is nearly full, sometimes liquid can come out of the vent if you release the pressure too quickly. I’ve never had this happen to me, but I keep it in mind with quick releasing anything with a lot of liquid. Place a dish towel over the vent before releasing pressure. If liquid starts coming out, carefully close the vent and allow the pressure to naturally come down for a few minutes before trying again.
- Once the pressure is released and the pin falls, carefully remove the lid and add in the basmati rice. Close the lid and set the pot to manual, high pressure, for 5 minutes.
- Let the pressure release naturally for 5-10 minutes, and then vent the rest of the pressure using the method above.
- Stir well and serve with crusty bread.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 260 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 61mg Sodium: 1690mg Carbohydrates: 19g Fiber: 6g Sugar: 9g Protein: 26g