Instant Pot® Cabbage Soup
Description
This beefy cabbage soup with tomatoes and kidney beans is prepared using an Instant Pot® but it can also be made in a slow cooker.
Ingredients
•
1 pound ground sirloin
•
1 onion, diced
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1 small bell pepper, diced
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1 pound diced cabbage
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1 (15 1/2 ounce) can kidney beans, drained
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1 (14 1/2 ounce) can diced petite-cut tomatoes
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1/4 cup Worcestershire sauce
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3 tablespoons ketchup
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1 tablespoon white sugar
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1 tablespoon ground black pepper
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1 tablespoon ground thyme
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1 tablespoon beef base (such as Better than Bouillon®)
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1 teaspoon dried rosemary
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1 pinch cayenne pepper
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2 cups water
Directions
1
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.
2
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.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.