My husband absolutely loves traditional cabbage rolls, so I thought, why not turn all those delicious flavors into a cozy, comforting soup? This Instant Pot Cabbage Roll Soup has everything we love about classic cabbage rolls, tender cabbage, savory ground beef, rice, and a rich tomato broth, without all the work of rolling and stuffing! It’s an easy, hearty one-pot meal that you can make in the morning and have ready to enjoy by dinnertime!
Why You’ll Love This Recipe
- Family-friendly comfort food: A cozy, flavorful soup that’s perfect for busy weeknights or chilly evenings.
- Easy one-pot meal: Everything comes together in the Instant Pot with minimal prep and cleanup.
- All the classic flavors: Everything you love about traditional cabbage rolls without the tedious rolling and stuffing!
- Hearty and nourishing: Packed with ground beef, tender cabbage, mushrooms, and rice for a satisfying meal.
- Perfect for meal prep: The flavors get even better as the soup sits, making it wonderful for leftovers.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well in this soup, but it requires a longer cooking time. Increase the pressure cooking time to 20 minutes, followed by a 10-minute natural release.
Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a great alternative if you’re looking for a leaner option. You can substitute it in equal amounts without changing the cooking instructions.
Can I make this cabbage roll soup ahead of time?
Definitely! This soup is perfect for meal prep and tastes even better the next day as the flavors develop. Just keep in mind that the rice will continue absorbing the broth, so you may need to add a splash when reheating.
How do I store leftovers?
Store leftover cabbage roll soup in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop or in the microwave until heated through.
Can I freeze cabbage roll soup?
Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months for best quality. Keep in mind that the rice may soften slightly after thawing.
Can I make this soup without rice?
Of course! Simply omit the rice for a lower-carb version. Since the rice helps absorb some of the liquid, you can slightly reduce the broth if you prefer a thicker soup.
How to make instant pot cabbage roll soup: step-by-step
Ingredients
- 1 lb grass-fed ground beef
- 8 ounces baby bella mushrooms (finely chopped)
- 1 medium yellow onion (diced)
- 2 large carrots (peeled and chopped)
- 5–6 cups green cabbage (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or beef broth
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika (sweet or smoked)
- 1 tablespoon Worcestershire sauce
- 1–2 teaspoons brown sugar or maple syrup (optional)
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1–2 teaspoons apple cider vinegar
- Fresh parsley (optional, for garnish)
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Ladle for serving
Instructions
- Brown the ground beef. Set your Instant Pot to the Sauté function and add the ground beef and minced garlic. Cook for 5–7 minutes, breaking the beef apart, until fully browned. Remove the beef from the Instant Pot and drain any excess grease.
- Sauté the vegetables. Add the olive oil to the Instant Pot, followed by the diced onion, chopped carrots, and baby bella mushrooms. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the beef and seasonings. Return the drained ground beef to the Instant Pot. Add the tomato paste, Italian seasoning, paprika, salt, and black pepper. Stir everything together and cook for another 1–2 minutes to allow the flavors to develop.
- Add the remaining ingredients. Stir in the chopped cabbage, uncooked white rice, broth, Worcestershire sauce, optional brown sugar or maple syrup, and bay leaf. Pour the crushed tomatoes over the top without stirring them into the mixture (this avoids the burn warning on the pot).
- Pressure cook. Secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) and cook on High Pressure for 5 minutes.
- Release the pressure. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully move the valve to Venting to release any remaining pressure before removing the lid.
- Finish the soup. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust the seasonings as needed. If the soup is thicker than you’d like, add a splash of additional broth until you reach your desired consistency.
- Serve and enjoy! Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and enjoy!
Try pairing my Crusty Sourdough Rolls (European style) with this delicious soup!
How to Store and Reheat
- Refrigerator: Allow the cabbage roll soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezer: This soup freezes beautifully! Allow it to cool, then transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
- Reheating: Reheat leftovers on the stovetop over medium-low heat or in the microwave until heated through. Keep in mind that the rice will continue absorbing the broth as it sits, so you may need to add a splash of broth or water when reheating to reach your desired consistency.
More healing soup recipes
- Instant Pot White Bean Chicken Chili
- The Best Paleo Loaded Baked Potato Soup (Creamy & Dairy-Free)
- Roasted Tomato and White Bean Stew (one pot meal)
- Healing Turmeric Chicken Soup (Easy One Pot Recipe)
Instant Pot Cabbage Roll Soup (Easy & Hearty!)
This easy Instant Pot Cabbage Roll Soup is made with ground beef, tender cabbage, rice, and a rich tomato broth for a hearty, comforting one-pot meal!
Equipment
- Instant Pot
- Cutting board
- Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Ladle for serving
Ingredients
- 1 lb grass-fed ground beef
- 8 ounces baby bella mushrooms (finely chopped)
- 1 medium yellow onion (diced)
- 2 large carrots (peeled and chopped)
- 5-6 cups green cabbage (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons tomato paste
- 1 28 ounce can crushed tomatoes
- 4 cups chicken or beef broth
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons brown sugar or maple syrup (optional )
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 teaspoons apple cider vinegar
- fresh parsley (optional for garnish )
Instructions
-
Brown the ground beef. Set your Instant Pot to the Sauté function and add the ground beef and minced garlic. Cook for 5–7 minutes, breaking the beef apart, until fully browned. Remove the beef from the Instant Pot and drain any excess grease.
-
Sauté the vegetables. Add the olive oil to the Instant Pot, followed by the diced onion, chopped carrots, and baby bella mushrooms. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
-
Add the beef and seasonings. Return the drained ground beef to the Instant Pot. Add the tomato paste, Italian seasoning, paprika, salt, and black pepper. Stir everything together and cook for another 1–2 minutes to allow the flavors to develop.
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Add the remaining ingredients. Stir in the chopped cabbage, uncooked white rice, broth, Worcestershire sauce, optional brown sugar or maple syrup, and bay leaf. Pour the crushed tomatoes over the top without stirring them into the mixture (this avoids the burn warning on the pot).
-
Pressure cook. Secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) and cook on High Pressure for 5 minutes.
-
Release the pressure. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully move the valve to Venting to release any remaining pressure before removing the lid.
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Finish the soup. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust the seasonings as needed. If the soup is thicker than you'd like, add a splash of additional broth until you reach your desired consistency.
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Serve and enjoy! Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and enjoy!
How to Store and Reheat
-
Refrigerator: Allow the cabbage roll soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
-
Freezer: This soup freezes beautifully! Allow it to cool, then transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
-
Reheating: Reheat leftovers on the stovetop over medium-low heat or in the microwave until heated through. Keep in mind that the rice will continue absorbing the broth as it sits, so you may need to add a splash of broth or water when reheating to reach your desired consistency.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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