This soup is also great for cleaning leftover vegetables out of your fridge. You can add whatever you like — onions, carrots, and celery are popular choices.
Cuisine Worldwide
Keyword Beef, Instant Pot, Multi Cooker, soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Calories 160kcal
Ingredients
800gcan diced tomatoes
450g90% lean ground beef
450ggreen cabbagechopped
4cupsbeef stock
1cupriced cauliflower
1/2cuponionsdiced
1/2cupcarrotsdiced
1tbspolive oil
1 1/2tspsalt
1tspdried oregano
1tspdried thyme
Instructions
Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add ground beef and cook for a few minutes until browned, breaking it apart as it cooks.
Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the saute mode.
Add tomatoes (including liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Briefly stir together.
Secure the lid and seal the vent. Cook at high pressure for 20 minutes, followed by a 15 minute natural release. Manually release remaining pressure.