Easy Unrolled Instant Pot Cabbage Soup
This Instant Pot cabbage soup is a great way to enjoy the delicious taste of cabbage without having to spend hours cooking it. It’s easy, quick and will warm you up on cold days!
We love cabbage soup and we think that it’s a shame that instant pot cabbage soup is not more popular. If you’re looking for an easy healthy dinner recipe, then look no further than this unrolled Instant Pot cabbage soup.
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This is the perfect weeknight meal because it’s not only delicious but also quick and simple to make, plus it’s perfect for those looking to eat healthier. While it may be fast and easy, the Instant Pot cabbage soup will keep you feeling full for hours!
Why we love this easy unrolled cabbage soup (and you will too!)
- It takes no time at all to make.
- It’s delicious!
- It has 5g net carbs per serving!
- You can eat it for lunch or dinner.
How do you store leftover cabbage soup?
This instant pot cabbage soup can be stored in the fridge for up to five days. Make sure you store it in a glass container because to keep it fresh.
How do you reheat this easy cabbage soup recipe?
This instant pot cabbage soup is easy to reheat. You can either put it in a microwave-safe bowl and reheat it in the microwave or you can reheat it on the stove.
Simply heat until warmed through, stirring occasionally to avoid burning. Be careful not to overcook the cabbage soup because if you do it will become mushy and soggy.
What pairs well with instant pot cabbage soup?
Because this recipe is so filling, we do not recommend pairing this low carb soup with anything else for dinner or lunch. It will definitely keep you full for hours!
Easy Unrolled Instant Pot Cabbage Soup Recipe Ingredients
- 1 tablespoon of olive oil
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/2 large onion, chopped
- salt and pepper, to taste
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 1 1/2 tablespoon Worcestershire sauce
- 2 cups frozen cauliflower rice
- 24 ounces diced tomatoes, undrained
- 24 ounces crushed tomatoes, undrained
- 6 cups beef broth
- 1 head cabbage, cored and chopped
Easy Unrolled Instant Pot Cabbage Soup Recipe Instructions
- To the Instant Pot, press saute mode for 8 minutes. Add oil, once oil is hot add onions, seasonings, herbs, and Worcestershire sauce. Allow onions to get a little soft, about 1 minute.
- Next, add in both ground pork and beef. Stir often, brown meat. (Adjust time if needed to continue cooking until browned.)
- Once the meat has browned, hit the cancel button to stop the saute mode, if not done yet.
- Add in remaining ingredients and stir together to combine.
- Cover the Instant Pot with the lid set to sealing, and set the timer to 35 minutes high pressure on the manual (or soup) setting.
- Once the timer goes off, press the cancel button, and do a quick release.
- Serve and enjoy!
Notes:
- I used the larger Instant Pot.
- For a more liquidy soup, add in an additional 2-3 cups of beef broth (or water) to the soup, once it is
done. - Garnish with cheese, sour cream, parsley*** optional
Easy Unrolled Instant Pot Cabbage Soup Recipe Nutrition
Serves 16
Calories 158, Total C 7g, Fiber 2g, Net C 5g, Sugars 4g, Fat 9g, Protein 13g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this keto instant pot recipe:
Easy Unrolled Instant Pot Cabbage Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/2 large onion chopped
- salt and pepper to taste
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 1 1/2 tablespoon Worcestershire sauce
- 2 cups frozen cauliflower rice
- 24 ounces diced tomatoes undrained
- 24 ounces crushed tomatoes undrained
- 6 cups beef broth
- 1 head of cabbage cored and chopped
Instructions
- To the Instant Pot, press saute mode for 8 minutes. Add oil, once oil is hot add onions, seasonings, herbs, and Worcestershire sauce. Allow onions to get a little soft, about 1 minute.
- Next, add in both ground pork and beef. Stir often, brown meat. (Adjust time if needed to continue cooking until browned.)
- Once the meat has browned, hit the cancel button to stop the saute mode, if not done yet.
- Add in remaining ingredients and stir together to combine.
- Cover the Instant Pot with the lid set to sealing, and set the timer to 35 minutes high pressure on the manual (or soup) setting.
- Once the timer goes off, press the cancel button, and do a quick release.
- Serve and enjoy!
Notes
- I used the larger Instant Pot.
- For a more liquidy soup, add in an additional 2-3 cups of beef broth (or water) to the soup, once it is done.
- Garnish with cheese, sour cream, parsley*** optional
I don’t have an Instant Pot but will give it a go using the stovetop and added cooking time in hopes of good results.
I made this on the stove top since I don’t have an Instant Pot, letting it simmer approximately an hour after cooking the meat, onions, spices and Worcestershire sauce in the same pot using the recipe directions, then adding the broth, cabbage, and cauliflower. It is a delicious and filling soup that also gives you plenty of leftovers just as delicious the next day.