Instant Pot (or not) Beef and Cabbage Soup

Yield 8 servings



  1. Press the sauté button on your pressure cooker. When hot spray with non-stick spray.
  2. Add the ground beef and salt and cook until the meat has browned. Cook, stirring occasionally for 3-4 minutes; break the meat into small pieces as it cooks.
  3. With the Instant Pot still on saute mode, cook the onion, celery, carrots, and garlic 4 to 5 minutes. Stir occasionally so the garlic doesn’t burn.
  4. Add the tomatoes, cabbage, beef stock and bay leaves; lock the lid cook high pressure 20 minutes.
  5. Let the steam release naturally. Remove bay leaves and stir in the balsamic vinegar.


Note: If you don’t have an Instant Pot or pressure cooker, follow the same directions as above in a large pot or Dutch oven. Once you reach step 4, instead of pressure cooking, let the mixture simmer in the pot until the cabbage is tender, about 30-40 minutes.

Recipe by Empty Nest Eats at