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+ servings
Cabbage roll soup in a bowl.

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. You'll love every bite of this seasoned meat and tender cabbage in a rich tomato sauce.
Prep Time15 mins
Cook Time15 mins
Pressure Build15 mins
Total Time45 mins
Servings: 6
Calories: 371kcal
Author: Amy Duska


  • 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


  • 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.


  • To Store: Keep leftovers covered in the fridge for up to 5 days.
  • To Reheat: Reheat leftovers on the stovetop or in the microwave.


Calories: 371kcal | Carbohydrates: 37g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1448mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 232IU | Vitamin C: 58mg | Calcium: 108mg | Iron: 3mg