Instant Pot Cabbage and Beef Soup Recipe

Ground beef: Provides a rich and savory base for the soup.

Cabbage: Adds texture and a slight sweetness to the soup.

Carrots: Contributes a natural sweetness and vibrant color.

Celery: Adds a subtle crunch and enhances the overall flavor.

Onion: Provides a savory depth of flavor.

Beef broth: Forms the flavorful liquid base of the soup.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Garlic: Infuses the soup with a fragrant aroma and taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and depth.

When browning the ground beef in the Instant Pot, make sure to break it up into small pieces to ensure even cooking. This will help the beef integrate better with the vegetables and broth, creating a more cohesive soup. Additionally, deglaze the pot with a bit of beef broth after sautéing the vegetables to lift any browned bits from the bottom, which adds extra flavor to the final dish.

• 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 but still provides a hearty and nutritious green element to the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• chopped celery - Substitute with fennel: Fennel has a slightly different flavor but provides a similar crunch and aromatic quality.

• diced onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a subtle sweetness to the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup while still providing a rich flavor.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may have a slightly different intensity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth to the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the soup to cool completely before storing. This helps maintain the integrity of the vegetables and beef.

• Transfer the soup to airtight containers. Glass containers with tight-fitting lids are ideal for preserving the flavor and freshness.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4 days.

• For long-term storage, consider freezing. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through.

• Alternatively, you can reheat the soup in the microwave. Place a portion in a microwave-safe bowl, cover loosely, and heat on high in 1-minute intervals, stirring in between, until hot.

• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.

• Adjust the seasoning after reheating, as the flavors may mellow during storage. A pinch of salt or a dash of pepper can enhance the taste.

• Enjoy your Instant Pot cabbage and beef soup with a slice of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating, pour the leftover soup into a pot. Heat over medium heat, stirring occasionally, until the soup is heated through. This method helps maintain the texture of the vegetables and beef.

• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time as needed depending on your microwave's power.

• For an Instant Pot reheat, add the leftover soup back into the pot. Select the sauté function and heat, stirring occasionally, until the soup reaches the desired temperature. This method is quick and retains the flavors well.

• To reheat in an oven, preheat to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until the soup is hot throughout. This method is ideal if you prefer a slow and even reheating process.

• For a slow cooker reheat, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed. This method is perfect for a hands-off approach and keeps the soup warm for serving over a longer period.

• Instant Pot: This multifunctional electric pressure cooker is essential for cooking the soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot used to brown the ground beef and soften the vegetables before pressure cooking.

• Wooden spoon: Useful for stirring the ingredients while sautéing and combining everything before pressure cooking.

• Knife: Necessary for chopping the cabbage, slicing the carrots, and dicing the onion.

• Cutting board: Provides a safe and stable surface for chopping and slicing the vegetables.

• Measuring cups: Used to measure out the beef broth and ensure the correct amount of liquid is added to the soup.

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

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Ladle: Ideal for serving the hot soup once it's ready.

• Bowl: Useful for draining any excess fat from the browned ground beef.

Pre-chop vegetables: Chop the cabbage, carrots, celery, and onion in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Batch cook ground beef: Cook a larger batch of ground beef and freeze portions for future recipes.

Instant pot prep: Measure out the beef broth, diced tomatoes, salt, and pepper ahead of time for quick assembly.

Natural release timing: Plan other tasks during the natural pressure release to maximize efficiency.