Instant Pot Cabbage Roll Soup are very simple to make and such a time saver during busy weeknight dinners. Our favorites include these loaded Taco Soup, Stuffed Pepper Soup, and Zuppa Toscana.
I love to make soups in my pressure cooker because the cooking time is abridged to just a few minutes. Bonus points for adding all the ingredients together and not having to worry about stirring or keeping an eye on it.
Table des matières
Instant Pot Cabbage Roll Soup
- 12 bacon slices (chopped into 1 inch pieces)
- 1 pound ground beef (chicken or turkey)
- 1 onion (diced)
- 1 tablespoon minced garlic
- 1 can 15oz crushed or diced tomatoes
- 1 can 8oz tomato sauce
- 1 tablespoon tomato paste
- 2 cups grated carrots (about 1 large carrot)
- 3 cups chopped cabbage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt and pepper or to taste
- 4 cups low sodium beef broth (or chicken broth)
- 1 cup cooked rice
- Fresh parsley (chopped)
Read also : Instant Pot Coconut Curry Chicken
Choose Sauté and once the Instant Pot reads hot, add the chopped bacon, DO NOT move for about one (1) minute.
Then using a wooden spoon, start stirring regularly for a few minutes until the bacon is nice and crispy.
Cautiously remove the pot and drain grease. Wipe the edges and return the pot to the Instant Pot and push the bacon on one side of the pot. You can also take away it, and set it aside, to stir into the soup when done.
After add the ground beef to the other side of the pot. Using a wooden spoon, break the beef and cook by stirring regularly for a few minutes, until no longer pink.
Carefully, take away the pot from the IP and discard excess grease. Wipe the edges and return pot with beef to the Instant Pot.
After adding the rest of the ingredients:
Next add the onion and garlic and cook for 1-2 minutes, stirring irregularly.
Add the rest of the ingredient and stir to combine. Make sure you don’t go over the max line of your pot, once you add the broth.
Close the IP with the lid and lock it. Turn the steam release vent to ‘sealing’ and set it to cook for ten (10) minutes on High Pressure.
After when the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for ten (10) minutes, this is called Natural Pressure Release. After ten (10) minutes cautiously release the rest of the pressure by opening the vent.
Then open the lid and stir the soup. Taste and adjust for salt and pepper.
One time you add the soup to individual bowls, if desired, top with cooked rice and sprinkle chopped fresh parsley.