Instant Pot Cabbage and Beef Soup Recipe

Ground beef: Adds a rich and hearty flavor to the soup.

Cabbage: Provides a tender and slightly sweet texture.

Onion: Adds depth and sweetness to the soup.

Garlic: Enhances the overall flavor with a hint of pungency.

Beef broth: Forms the base of the soup, adding a savory depth.

Diced tomatoes: Contributes acidity and a touch of sweetness.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and earthiness.

Paprika: Provides a subtle smokiness and color.

When browning the ground beef in the Instant Pot, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and better texture in the final soup. Additionally, when adding the onion and garlic, allow them to cook until they are fragrant and slightly caramelized. This step enhances the overall flavor profile of the cabbage and beef soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped cabbage - Substitute with kale: Kale offers a different texture and a slightly more robust flavor, but it holds up well in soups.

• diced onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions and can add a unique twist to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar tomato flavor and consistency in the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper offers a slightly different heat and flavor profile but can be used similarly to black pepper.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the soup, enhancing its overall flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the soup into airtight containers. For easy portion control, use individual serving-sized containers.
• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps it fresh and ready to reheat.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the ingredients.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave, heating in 1-minute intervals and stirring in between.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Enjoy your Instant Pot Cabbage and Beef Soup with a side of crusty bread or a fresh salad for a complete meal.

• For a quick and easy method, use the microwave. Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or a plate, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.

• Reheat on the stovetop for a more controlled and even reheating. Pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally until the soup is heated through, which should take about 5-7 minutes.

• If you want to maintain the texture and flavor, use the Instant Pot again. Pour the leftover cabbage and beef soup back into the Instant Pot. Select the sauté function and heat, stirring occasionally, until the soup is hot. This method helps to retain the flavors and textures of the original dish.

• For a slow and steady reheating, use a slow cooker. Transfer the soup to the slow cooker and set it on low for 1-2 hours, or until heated through. This method is perfect if you have time and want to keep the soup warm for an extended period.

• If you have an oven-safe dish, you can reheat the soup in the oven. Preheat the oven to 350°F (175°C). Pour the soup into the dish, cover with foil, and heat for about 20-25 minutes, or until the soup is hot. Stir halfway through to ensure even heating.

• Instant Pot: An electric pressure cooker used to sauté, cook under high pressure, and release pressure for the soup.

• Sauté function: A setting on the Instant Pot that allows you to brown the ground beef and soften the onions and garlic.

• Lid: The cover of the Instant Pot that seals in pressure for cooking.

• Manual high pressure setting: A function on the Instant Pot to cook the soup at high pressure for a specified time.

• Pressure release valve: A mechanism on the Instant Pot to release pressure either naturally or quickly.

• Wooden spoon: Used for stirring the ingredients in the Instant Pot.

• Knife: Used for chopping the cabbage and dicing the onion.

• Cutting board: A surface for chopping and dicing vegetables.

• Measuring spoons: Used to measure out the salt, black pepper, and paprika.

• Can opener: Used to open the can of diced tomatoes.

• Mixing bowl: Optional, for holding chopped vegetables before adding them to the Instant Pot.

• Serving ladle: Used for serving the hot soup.

Pre-chop ingredients: Chop the cabbage, onion, and garlic in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought beef broth to save time on making your own.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly navigate through the functions.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the salt, black pepper, and paprika ahead of time and store them in small containers.