Best 2 Instant Pot Cabbage Roll Soup Recipes

Indulge in a hearty and comforting bowl of Instant Pot Cabbage Roll Soup, a delectable fusion of classic cabbage rolls and the convenience of a pressure cooker. This flavorful soup is brimming with tender cabbage, succulent ground beef, and a medley of aromatic vegetables, all simmered in a rich and savory broth. Get ready to savor the delightful combination of tangy tomato sauce, savory spices, and a hint of sweetness from shredded carrots. Alongside the main recipe, you'll also discover variations to tantalize your taste buds, including a vegetarian option brimming with hearty lentils, a zesty Mexican-inspired version infused with bold spices, and a keto-friendly rendition that caters to low-carb diets. Embark on a culinary journey with our Instant Pot Cabbage Roll Soup, a versatile dish that offers a symphony of flavors in every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CABBAGE SOUP

Stuffed Cabbage Soup image

I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!

Provided by Bethany92

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 pound ground beef
1 (14 ounce) package classic coleslaw mix
1 large onion, chopped
2 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes in puree
1 cup water
½ cup light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
⅓ cup long-grain rice

Steps:

Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 35 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 3 g, Protein 13.7 g, SaturatedFat 3.3 g, Sodium 793.6 mg, Sugar 14.2 g

INSTANT POT® BASIC CABBAGE ROLLS

Instant Pot® Basic Cabbage Rolls image

Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.

Provided by Bren

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water
3 pounds head of savoy cabbage
½ cup uncooked long grain rice
½ cup water
⅓ pound ground beef
⅓ pound ground pork
⅓ pound ground veal
2 (28 ounce) cans tomato sauce (such as Hunt's®), divided
½ cup finely chopped onion
2 large cloves garlic, finely chopped
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon salt

Steps:

Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
Drain rice and add to the bowl with the meat mixture.
Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include cabbage, carrots, celery, onion, and potatoes.
Don't be afraid to experiment with different spices and herbs. This is a great way to customize your soup to your own taste preferences. Some good options include garlic, paprika, cumin, and oregano.
Cook the soup on low pressure for 15 minutes. This will help to ensure that the vegetables are tender and the flavors have had a chance to meld together.
Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. This will add a bit of richness and creaminess to the soup.

Conclusion:

Instant Pot Cabbage Roll Soup is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is also a great way to use up leftover cabbage and ground beef. This soup is also very versatile, so you can easily customize it to your own taste preferences. So next time you are looking for a quick and easy meal, give this Instant Pot Cabbage Roll Soup a try.