Instant Pot Cabbage Roll Soup is an easy soup recipe that lets you enjoy all of the amazing flavors of stuffed cabbage rolls without all the work. With this simple recipe, rolling cabbage leaves is NOT required!
Stuffed cabbage rolls are a favorite dish for many people during the cooler months. Seasoned meat and rice are rolled into boiled cabbage leaves, smothered in a rich tomato sauce and baked.
If you've never had them before, trust me, the smell that comes from the oven while they bake is intoxicating.
There are many steps involved to get them to the dinner table, so cabbage rolls are reserved for days when there is time to spare.
That's why this recipe for Instant Pot Cabbage Roll Soup is going to be your favorite way to eat stuffed cabbage rolls.
Using the Instant Pot, you're able to create the same flavors in less than one hour.
How to make Instant Pot Cabbage Roll Soup
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, onions and fennel seeds. Drain off any excess fat and then add then rest of the ingredients.
- Stir to combine and then hit the MANUAL button. Adjust the time to 15 minutes at HIGH pressure.
- Release the pressure, stir and serve.
How to store
- To Store: If you have any leftovers, keep them covered in the fridge for up to 5 days.
- To Reheat: Reheat leftovers on the stovetop or in the microwave. This is the kind of soup that's even better the next day!
Easy Instant Pot Soup Recipes
Making a hearty and delicious soup doesn't have to be time consuming. Try one of these pressure cooker soups for a quick weeknight dinner.
Instant Pot Cabbage Roll Soup
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- 1 lb. ground beef (or ground pork)
- 1 medium onion (diced)
- 1 tablespoon minced garlic
- 1 teaspoon fennel seeds
- 5 cups beef broth
- 2 tablespoons tomato paste
- 28 oz. crushed tomatoes
- 1 cup uncooked white rice
- 2 lbs. cabbage (thinly sliced)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- Press the SAUTE button on the Instant Pot and brown the meat with the onion, fennel seeds and minced garlic. Drain the fat and then add the remaining ingredients to the pot. Stir to combine.
- 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.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.