Ingredients
8
8 servings
- •1 pound ground sirloin
- •1 onion, diced
- •1 small bell pepper, diced
- •1 pound diced cabbage
- •1 (15.5 ounce) can kidney beans, drained
- •1 (14.5 ounce) can diced petite-cut tomatoes
- •¼ cup Worcestershire sauce
- •3 tablespoons ketchup
- •1 tablespoon white sugar
- •1 tablespoon ground black pepper
- •1 tablespoon ground thyme
- •1 tablespoon beef base (such as Better than Bouillon®)
- •1 teaspoon dried rosemary
- •1 pinch cayenne pepper (Optional)
- •2 cups water
Instructions
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 208
- Carbohydrate: 21g
- Fat: 8g
- Fiber: 6g
- Protein: 15g
- Sugar: 8g
Related Recipes
Instant Pot Cabbage Roll Soup
Instant Pot Vegetarian Cabbage Soup
Cabbage Beef Soup
Instant Pot Vegetable Soup
Beef and Red Cabbage Soup
Unstuffed Cabbage Soup
Instant Pot® Creamy Cabbage Sausage Soup
Quick Vegetable Soup
Instant Pot Basic Cabbage Rolls
Stuffed Cabbage Soup
Instant Pot Cream of Vegetable Soup
