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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!
The smell of this soup while it cooks is completely intoxicating. You'll love every bite of seasoned meat and tender cabbage in a rich tomato sauce!
Stuffed cabbage rolls are one of our favorite things to make when it starts getting cold outside. Seasoned meat and rice all rolled into boiled cabbage leaves then smothered and baked in a rich tomato sauce. Um, yes please!!
But, traditional stuffed cabbage is a lot of work and very time consuming.
Why is this such an easy recipe for cabbage rolls? Because boiling cabbage and then stuffing the leaves is NOT required!
Trust us, this recipe for Instant Pot cabbage roll soup is going to be your favorite new way to eat stuffed cabbage rolls.
Just like our beef stew, classic pot roast or white chicken chili verde, an electric pressure cooker enables you to create an easy, delicious comfort meal for your family in less than one hour!
What you need
- ground beef
- green cabbage
- onions
- fresh garlic
- beef broth
- crushed tomatoes
- tomato paste
- fennel seeds
- uncooked white rice
- salt and pepper
Here are a few ways to modify this recipe if needed.
- ground beef - Use ground pork or ground chicken instead.
- onions - Use 2 tablespoons of onion powder in place of chopped onions.
- fresh garlic - Use 1 tablespoon of fresh garlic if you don't have fresh garlic.
You will need a 6 quart Instant Pot or other electric pressure cooker. (affiliate link)
How to make it
Everything is cooked right in the pot, including the browning of the meat. That makes this a one pot recipe!
- 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 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.)
- 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 snuggly into the lid before you lock it into place. This will ensure the pressure cooker has a good seal while your meal is cooking!
How to store it
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.
More easy soup recipes
- french onion soup
- chicken noodle soup
- slow cooker chili
- easy tomato soup
- slow cooker white beans and ham
Instant Pot Cabbage Roll Soup
INGREDIENTS
- 1 lb. ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon fennel seeds
- 2 lbs. green cabbage (thinly sliced)
- 5 cups beef broth
- 1 cup uncooked white rice
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 (28 oz.) can crushed tomatoes
- 2 tablespoons 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.
PREVIOUS
Ryan says
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!
Lindsay says
Could I do this in a slow cooker instead? if so, how long should I let it cook?
Amy says
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.
Yadee says
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!
Marlene VanderLaan says
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!
Judy Poling says
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!
Sue Havlish, Nashville TN says
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.