Instant Pot Cabbage and Beef Soup Recipe

Beef stew meat: Tender chunks of beef that become melt-in-your-mouth delicious when cooked under pressure.

Onion: Adds a sweet and savory depth of flavor to the soup.

Garlic: Provides a robust and aromatic base for the soup.

Beef broth: The liquid foundation that enhances the beefy flavor of the soup.

Diced tomatoes: Adds a tangy and slightly sweet element to the soup.

Cabbage: A nutritious vegetable that adds texture and bulk to the soup.

Carrots: Adds a touch of sweetness and color to the soup.

Potatoes: Makes the soup heartier and more filling.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and warmth.

Dried thyme: Infuses the soup with a subtle earthy and herbal note.

When browning the beef stew meat in the Instant Pot, make sure to do it in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your soup. Additionally, take the time to properly deglaze the pot with the beef broth after sautéing the onion and garlic. This step is crucial as it helps to lift the flavorful browned bits from the bottom of the pot, enhancing the overall taste of the cabbage and beef soup.

• beef stew meat - Substitute with ground beef: Ground beef cooks faster and can provide a similar flavor profile.

• beef stew meat - Substitute with chicken thighs: Chicken thighs are tender and can absorb the flavors well, offering a lighter alternative.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor and is convenient if fresh garlic is not available.

• beef broth - Substitute with chicken broth: Chicken broth is lighter and can still provide a rich flavor base for the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor to diced tomatoes.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be chopped and used for a fresher taste.

• cabbage - Substitute with kale: Kale can add a different texture and is packed with nutrients.

• cabbage - Substitute with spinach: Spinach cooks quickly and can provide a similar leafy texture.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and are nutritious.

• potatoes - Substitute with cauliflower: Cauliflower can provide a low-carb alternative and a similar texture.

• potatoes - Substitute with turnips: Turnips can offer a slightly peppery flavor and similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used similarly.

• dried thyme - Substitute with dried oregano: Dried oregano can provide a different herbal note that complements the soup.

• dried thyme - Substitute with dried rosemary: Dried rosemary offers a robust flavor that pairs well with beef.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cabbage and beef soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. This ensures you can keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the flavors fresh and the vegetables crisp.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the beef and vegetables.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave, heating in short intervals and stirring in between to ensure even warming.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Taste and adjust the seasoning before serving. Sometimes, reheating can mellow the flavors, so a pinch of salt or pepper might be needed to refresh the taste.

• Stovetop Method:

  1. Pour the leftover cabbage and beef soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second increments if needed.

• Instant Pot Method:

  1. Pour the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally until the soup is heated through.
  4. Alternatively, use the keep warm setting to gently reheat the soup over a longer period.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, or until the soup is thoroughly heated.
  4. Stir halfway through the heating process to ensure even warming.

• Instant Pot: This is the main cooking appliance used to prepare the soup. It allows for sautéing, pressure cooking, and slow cooking all in one pot.

• Sauté function: A feature on the Instant Pot that allows you to brown the beef and sauté the onions and garlic before pressure cooking.

• Pressure cooking function: This function cooks the soup under high pressure, significantly reducing the cooking time.

• Lid: The lid of the Instant Pot is essential for sealing the pot and allowing it to build pressure.

• Valve: The valve on the Instant Pot needs to be set to sealing to build pressure and then to venting to release pressure.

• Wooden spoon: Used for stirring the ingredients and deglazing the pot.

• Knife: Essential for chopping the onion, cabbage, carrots, and potatoes.

• Cutting board: A surface for chopping all the vegetables and meat.

• Measuring cups: Used to measure out the beef broth and other liquid ingredients.

• Measuring spoons: Used to measure the salt, pepper, and dried thyme.

• Can opener: Necessary for opening the can of diced tomatoes.

• Serving ladle: Used to serve the hot soup into bowls.

Pre-cut vegetables: Use pre-chopped onions, garlic, carrots, and potatoes from the store to save prep time.

Use frozen beef: Opt for pre-cubed frozen beef stew meat to skip the cutting step.

Instant pot presets: Utilize the sauté mode and high pressure settings on your Instant Pot for efficient cooking.

Batch cooking: Make a larger batch and freeze portions for quick meals later.

Canned tomatoes: Use canned diced tomatoes to avoid the hassle of chopping fresh ones.