Instant Pot® Cabbage Soup recipe
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Ingredients
- 1 pound ground sirloin 1 onion, diced 1 small bell pepper, diced 1 pound diced cabbage 1 (15.5 ounce) can kidney beans, drained 1 (14.5 ounce) can diced petite-cut tomatoes ¼ cup Worcestershire sauce 3 tablespoons ketchup 1 tablespoon white sugar 1 tablespoon ground black pepper 1 tablespoon ground thyme 1 tablespoon beef base (such as Better than Bouillon®) 1 teaspoon dried rosemary 1 pinch cayenne pepper 2 cups water
Nutrition Info
- 208.4 caloriescarbohydrate: 20.9 gcholesterol: 35.5 mgfat: 7.5 gfiber: 6.2 gprotein: 14.7 gsaturatedFat: 2.8 gservingSize: -sodium: 772.5 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cabbage Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.