Cabbage Soup

Confession – I’ve made this Instant Pot Cabbage Soup three times in the last two weeks. It’s really good, really filling, and really healthy. The perfect combination!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 190kcal
Author April Woods


  • 1 - 1.5 pounds stew beef
  • olive oil for browning meat
  • 1 can diced tomatoes 14 ounces not drained
  • 1 can green beans 14 ounces drained
  • 1 can plain tomato sauce 14 ounces
  • 2 large russet potatoes small diced
  • 2 cups carrots small diced
  • 2 - 3 beef bouillon cubes or we used Better than Bouillon during the live show
  • 1 teaspoon seasoned salt
  • 1 small/medium head of cabbage rough chopped
  • water to cover meat and vegetables


  • Turn instant pot to saute mode and brown the stew meat with a small amount of olive oil.
  • Add the rest of the ingredients except the cabbage and water.
  • Stir everything up, and add enough water to cover the meat and vegetables.  Make sure there's still some room at the top to eventually stir in cabbage.
  • Cover the soup and turn instant pot to manual mode for 45 minutes.
  • When timer is done, pressure release quickly or naturally (it's not generally recommended to QR with soups, so be very careful if you do, it may splatter.)
  • Stir in the cabbage, and cover for an additional 5 minutes.
  • Enjoy!



Calories: 190kcal