Instant Pot Cabbage Roll Soup
Instant Pot Cabbage Roll Soup lets you enjoy all of the amazing flavors of stuffed cabbage rolls without all the work, in less than an hour! You'll love every bite of seasoned meat and tender cabbage in a rich tomato sauce!
Stuffed cabbage rolls are a classic cold-weather favorite—tender cabbage leaves wrapped around seasoned meat and rice, baked in a rich tomato sauce. Comfort food at its finest.
The only downside? Traditional cabbage rolls take a lot of time and effort.
That’s why this Instant Pot cabbage roll soup is a game-changer. No boiling cabbage. No rolling and stuffing leaves. Just all the same cozy flavors in a quick, hearty soup.
Like our beef stew, classic pot roast, and white chicken chili verde, the electric pressure cooker makes it easy to get a warm, homemade meal on the table in under an hour.
Ingredients
- ground beef - or ground pork or chicken
- green cabbage
- onions - or 2 tablespoons onion powder
- fresh garlic - or 1 tablespoon garlic powder
- beef broth
- crushed tomatoes
- tomato paste
- fennel seeds
- uncooked white rice
- salt and pepper
You will need a 6 quart Instant Pot or other electric pressure cooker. (affiliate link)
How to make it
- Use the SAUTE feature to brown the ground meat along with the onions, garlic, and fennel seeds. Drain off any excess fat.
- Add the sliced cabbage, beef broth, uncooked rice, salt, and pepper into the pot and give everything a good stir, making sure to scrape any bits off the bottom of the pot.
- Pour the crushed tomatoes and tomato paste on top, but do not stir. (This will help to prevent the BURN message.)
- Lock the lid into place and press the MANUAL button. Adjust the time to 15 minutes at HIGH pressure.
- When the time is up, release the pressure, stir, and serve.
Tip: When making any recipe in the Instant Pot, make sure the plastic ring is set snugly into the lid before you lock it into place. This ensures the pressure cooker has a good seal while your meal cooks!
How to Store
If you happen to have any leftovers, store them in the fridge for up to 5 days. Cabbage roll soup can be reheated on the stovetop in a saucepan.
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Instant Pot Cabbage Roll Soup
INGREDIENTS
- 1 lb. (454 g) ground beef
- 1 medium (110 g) onion (diced)
- 2 cloves (6 g) garlic (minced)
- 1 teaspoon (2 g) fennel seeds
- 2 lbs. (900 g) green cabbage (thinly sliced)
- 5 cups (1,200 g) beef broth
- 1 cup (185 g) uncooked white rice
- 1 ½ teaspoons (7 g) salt
- ½ teaspoon (1 g) black pepper
- 1 (28 oz.) can (795 g) crushed tomatoes
- 2 tablespoons (32 g) tomato paste
INSTRUCTIONS
- Press the SAUTE button on the Instant Pot and brown the ground beef along with the onion, garlic and fennel seeds. Drain off any excess fat.
- Add the sliced cabbage, beef broth, uncooked rice, salt and pepper into the pot and give everything a good stir, making sure to scrape any bits off of the bottom of the pot.
- Pour the crushed tomatoes and tomato paste on top but do not stir. (This will help to prevent the BURN message from occurring during the cooking process.)
- Put lid on the pot, make sure the vent is in the SEALED position and press the MANUAL button. Adjust the time to 15 minutes at HIGH pressure. (It will take about 10-15 minutes for the pressure to build before the timer starts.)
- Once the time is up, release the pressure by turning the pressure valve to the VENTING position. Remove the lid, stir and serve.
NOTES
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Reheat: Reheat leftovers on the stovetop or in the microwave.
ATTENTION- this recipe doesn't fit in all pressure cookers. I just got one and started adding everything in, but I guess I have a duo, and this recipe did NOT fit in it... we will see how this turns out, but I wasn't able to put in all the tomato, cabbage and broth
Hi Lexi, what size is your pressure cooker?
This was delicious! My dad was able to eat it with most of his teeth missing. He is getting dentures soon. I will definitely make this recipe again.
This is so good! Way easier than making cabbage rolls. I add 1 tbsp of worchester, 1 tbsp of brown sugar, and 1 tbsp of apple cider vinegar as well as doubling the tomato paste and adding a diced green pepper or 2. I make it at least once a month for meal prep lunches. Great recipe!
Could I do this in a slow cooker instead? if so, how long should I let it cook?
Hi Lindsay, you can make this in a slow cooker. I would brown the meat first and then slow cook on low for 6-8 hours or on high for about 4 hours. Just let it cook longer if needed.
Thanks, it was Very tasty! I used grass fed ground beef and added extra seasonings: garlic and onion powder, paprika, basil and thyme. I substituted some brown rice that I had soaked for several hours. I would make this again!
I made my first loaf of sour dough bread from your site today! It didn't rise too much, certainly not double, but it had a nice crumb with larger holes and a hard crust. We loved the taste and texture. Then made the cabbage soup in my Dutch oven with ground turkey and chicken broth with turmeric (Organika). needless to say, the bread will be served with the soup!
This a keeper for sure. I don’t usually change a recipe the first time I make it but in this case I did. I had two pieces of pork steak in my refrigerator and I cut that in small pieces and used that and a half pound Italian sausage for the meat. I also added A few dashes of red pepper flakes. I only used 1/2 cup rice and that was plenty. When it was completely done I added about 1/4 cup sour cream. A five star rating for sure!
Try this for the first time today, but with turkey sausage and chicken broth and increased the fennel a little bit. It turned out great! It’s now on our “let’s have this a lot” list. Thanks for posting it. It’s a hit. Oh, and clean-up was easy.