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+ servings
Cabbage roll soup in a bowl.

Instant Pot Cabbage Roll Soup

Prep Time: 15 minutes
Cook Time: 15 minutes
Pressure Build: 15 minutes
Total Time: 45 minutes
Servings: 6
Author: Amy Duska

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.
Nutrition Facts
Instant Pot Cabbage Roll Soup
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 54mg18%
Sodium 1448mg63%
Potassium 698mg20%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 6g7%
Protein 20g40%
Vitamin A 232IU5%
Vitamin C 58mg70%
Calcium 108mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.