Instant Pot Cabbage and Beef Soup
This vegetable beef soup with cabbage is a great Instant Pot recipe for cleaning out veggies from your fridge. In my recipes, I use whatever ingredients happen to be in my fridge, but you can easily substitute and add cauliflower, celery, zucchini, etc. Make sure you have at least a 6-quart pressure cooker.
olive oil
1
tablespoon
ground beef
1
pound
dried oregano
1
teaspoon
dried thyme
1
teaspoon
chopped carrot
1
cup
chopped Yukon Gold potato
1
cup
onion, chopped
½
garlic, chopped
2
cloves
water
8
cups
Italian-style stewed tomatoes, drained and diced
1
(14.5 ounce) can
cabbage, cored and coarsely chopped
½
head
vegetable bouillon base (such as Better Than Bouillon)
8
teaspoons
salt, or to taste
1
teaspoon
ground black pepper, or to taste
½
teaspoon
 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function for medium heat. When hot, add olive oil and coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Turn off Sauté mode.
  Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid; stir. Serve hot.
