Instant Pot Cabbage Roll Soup
Instant Pot Cabbage Roll Soup is an easy soup recipe that lets you enjoy all of the awesome flavors of stuffed cabbage rolls without all the work. With this simple recipe, rolling cabbage leaves is not required!
- 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.
Calories: 440kcal | Carbohydrates: 53g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1617mg | Potassium: 1371mg | Fiber: 9g | Sugar: 16g | Vitamin A: 900IU | Vitamin C: 88.9mg | Calcium: 173mg | Iron: 5.6mg