Instant Pot Unstuffed Cabbage Soup
Instant Pot Unstuffed Cabbage Soup. Ground beef and pork with cabbage, rice, and other vegetables in a delicious tomato broth . It's a stuffed cabbage roll turned into a soup!
Servings: 6 servings
Calories: 489kcal
Ingredients
- 3/4 pound ground beef
- 3/4 pound ground mild Italian pork sausage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tbsp olive oil divided
- 1 medium sized sweet onion diced
- 3/4 cup celery chopped (~3/4 cup)
- 1/2 cup carrot chopped (~1 large carrot)
- 3 cups cabbage leaves thick, white centers removed, coarsely chopped
- 3 cloves garlic
- splash cooking wine
- 5 cups beef broth
- 2 bay leaves
- 28 ounce can crushed tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon marjoram
- 1/2 cup white rice uncooked
Instructions
- Turn Instant Pot on saute mode. Heat 1 tbsp olive oil. Add beef and sausage with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring very frequently, until meats are cooked through. Remove from pot and set aside.
- Add remaining tbsp of olive oil to pot. Then add onion, celery, and carrot. Saute until softened, about 3-4 minutes. Add cabbage and saute for another 2 minutes. Add garlic and saute for another minute.
- Pour a splash of cooking wine into pot and cook until the smell of alcohol is gone, about 1 minute (this deglazes the pot to help prevent the burn mode on the pot).
- Add cooked beef & pork, beef broth, bay leaves, tomatoes, kosher salt, pepper, paprika, marjoram and rice.
- Cook on high pressure for 13 minutes. Let natural release for 10 minutes. Remove bay leaves before serving.
Nutrition
Calories: 489kcal | Carbohydrates: 26g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1919mg | Potassium: 940mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2290IU | Vitamin C: 19.2mg | Calcium: 103mg | Iron: 4.1mg