Instant Pot Cabbage Roll Soup
A comforting one-pot dish that captures the essence of traditional cabbage rolls in a hearty soup, made easily in an Instant Pot.
Ingredients
Main ingredients
- 1 head cabbage, chopped
- 1 pound ground beef
- 1 cup rice, uncooked
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- to taste salt and pepper
Instructions
Preparation
- Set the Instant Pot to sauté mode over medium-high heat. Once hot, add the ground beef along with the diced onion and minced garlic. Cook until the beef is browned, stirring occasionally, about 5-7 minutes.
- If necessary, drain any excess fat from the pot.
- Add the chopped cabbage, uncooked rice, diced tomatoes (with their juices), beef broth, tomato paste, paprika, and season with salt and pepper. Stir to combine.
- Close the lid of the Instant Pot and set the valve to sealing.
Cooking
- Cook on high pressure for 15 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.
- Once the timer goes off, allow for a natural release for 10 minutes, then quick-release any remaining pressure.
- Carefully open the lid and stir the soup.
Serving
- Serve hot and enjoy with optional toppings like freshly chopped parsley or a dollop of sour cream.
Notes
Store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months. Cool the soup completely before freezing.