Instant Pot Cabbage Soup Recipe

Nicole Johnson | Or Whatever You Do

This Instant Pot Cabbage Soup takes only 15 minutes to throw together before you let your electric pressure cooker do the heavy lifting. It is full of hearty vegetables and is pure comfort food in a bowl. Similar to stuffed cabbage rolls, in soup form!

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.

Instant Pot Cabbage Soup Photo

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.

Instant Pot Cabbage Soup Picture

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.

Instant Pot Cabbage Soup Image

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.

Instant Pot Cabbage Soup Pic

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.

File 1 - Instant Pot Cabbage Soup

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.

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Instant Pot Cabbage Soup Recipe

    8 Servings


  • 1 1/2 pounds Lean Ground Beef
  • 1 medium Onion, diced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Chili Flakes
  • 1 small 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


  1. Preheat your Instant Pot on sauté mode. Place the ground beef, onion, salt, pepper, and chili flakes into the pot.
  2. Brown ground beef for 5-10 minutes, chopping as it cooks.
  3. With the Instant Pot still on sauté, and add in the cabbage, red bell pepper, carrots, beef broth, diced tomatoes, and tomato sauce.
  4. 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.
  5. 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.
  6. 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.
  7. Let the pressure release naturally for 5-10 minutes, and then vent the rest of the pressure using the method above.
  8. Stir well and serve with crusty bread.



Cooking Method:
Instant Pot
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Related Recipes:
Instant Pot Recipes, Soup Recipes, Stew Recipes, Cabbage Recipes, Ground Beef Recipes, Carrot Recipes, Tomato Recipes, Onion Recipes, Simmered Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nicole Johnson
Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 136
Calories 335

% Daily Value*
Total Fat 17g
  Saturated Fat 6g
Sodium 392mg
Total Carbohydrate 22g
  Dietary Fiber 3g
  Sugars 7g
Protein 17g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nicole Johnson

About Nicole

Nicole blogs about all sorts of goodness over at Or Whatever You Do. Around these parts, she's talking Comfort Food and Instant Pot recipes.

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