Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe

Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe

How To Make Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)

Cooked with browned beef and veggies, this cabbage and tomato soup is a meaty filling dish you can make on the stovetop or in an instant pot.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1lb90% lean ground beef
  • tspkosher salt
  • ½cuponion,diced
  • ½cupcelery,diced
  • ½cupcarrot,diced
  • 28ozdiced or crushed tomatoes
  • 5cupsgreen cabbage,chopped
  • 4cupsbeef stock,canned or homemade
  • 2bay leaves


  1. If the electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot.

  2. When hot spray with oil, add the ground beef and salt and cook for 3 to 4 minutes until browned, breaking the meat up into small pieces as it cooks.

  3. When browned, add the onion, celery, and carrots and saute for 4 to 5 minutes.

  4. Add the tomatoes, cabbage, beef stock, and bay leaves, lock the lid cook at high pressure for 20 minutes.

  5. Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.


  1. Follow the same directions as above. In a large pot or Dutch oven, cook covered on low for 40 minutes.


  • Calories: 193.89kcal
  • Fat: 7.04g
  • Saturated Fat: 2.67g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 2.84g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 15.84g
  • Fiber: 4.34g
  • Sugar: 8.76g
  • Protein: 18.60g
  • Cholesterol: 42.12mg
  • Sodium: 945.17mg
  • Calcium: 92.80mg
  • Potassium: 966.36mg
  • Iron: 3.74mg
  • Vitamin A: 93.13µg
  • Vitamin C: 35.36mg
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