Easy Instant Pot Cabbage Roll Soup: A Flavorful, Fuss-Free Weeknight Favorite
Craving the rich, comforting flavors of classic cabbage rolls but dreading the time-consuming stuffing and rolling? You’re in luck! This Instant Pot Cabbage Roll Soup recipe delivers all the hearty goodness and authentic taste of traditional cabbage rolls, without any of the fuss. It’s an incredibly easy, budget-friendly, and wholesome meal that’s perfect for a cozy weeknight dinner, especially when the weather turns chilly. Prepare to fall in love with this nutritious and utterly delicious soup!
Like many home cooks, I adore the deep, savory satisfaction that comes with a perfectly made cabbage roll. However, the process of preparing each individual roll can be quite a commitment. That’s where this ingenious Instant Pot soup comes in. It deconstructs the beloved dish into a one-pot wonder, allowing you to enjoy those familiar flavors in a fraction of the time and with minimal effort. And for those who haven’t yet joined the Instant Pot craze, don’t worry – I’ve included simple stovetop directions so everyone can enjoy this fantastic recipe. (Seriously though, if you don’t have an Instant Pot yet, it’s a game-changer for quick soups and so much more! It’s an investment you won’t regret.)
Why You’ll Love This Instant Pot Cabbage Roll Soup
This soup isn’t just a meal; it’s a culinary hug in a bowl. Here’s why it will quickly become a staple in your recipe rotation:
- Unbeatable Flavor: It captures all the essence of traditional cabbage rolls – the savory beef, tender cabbage, tangy tomatoes, and comforting rice – perfectly balanced in a rich broth.
- Effortless & Quick: The Instant Pot truly shines here. Forget hours of simmering; this soup is ready in a flash, making it ideal for busy evenings. Minimal hands-on time means more time for you!
- Healthy & Hearty: Packed with vegetables like nutrient-rich cabbage and protein from ground beef, it’s a wholesome meal that fills you up without weighing you down.
- Budget-Friendly: Made with common, inexpensive ingredients, this recipe is kind to your wallet, proving that delicious and nutritious doesn’t have to be costly.
- Freezer-Friendly: Makes excellent leftovers and freezes beautifully, making it perfect for meal prepping and having a healthy dinner ready on demand.
The Magic of the Instant Pot for Soups
If your Instant Pot is still tucked away in the cupboard, this winter is the perfect time to dust it off! The Instant Pot was practically invented for making quick, delicious, and deeply flavored soups. It drastically reduces cooking time, transforming ingredients into tender perfection in mere minutes. There’s no need to constantly stir, worry about things boiling over, or even keep a watchful eye on the pot. Its pressure cooking capabilities lock in moisture and flavor, resulting in a richer, more robust soup. Once you try it, you’ll understand why it’s a kitchen essential. For more brilliant ideas, make sure to check out my Instant Pot Recipes Board on Pinterest!
Some of my favorite Instant Pot recipes include:
- Instant Pot Beef Stew
- Instant Pot Turkey and Noodles
- Instant Pot BBQ Swiss Steak
- Big Batch Instant Pot Shredded Chicken
- Instant Pot Ranch Potatoes
- Instant Pot Asparagus Risotto
Simple Ingredients, Incredible Flavor
One of the best aspects of this recipe is its reliance on simple, wholesome ingredients you likely already have in your pantry or can easily find at any grocery store. No fancy or expensive items are needed to make this soup shine – just good, honest flavors working together. We’re talking about essential staples like lean ground beef, fresh cabbage, long-grain white rice, aromatic onion and garlic, rich tomato paste, diced tomatoes, savory beef broth, and a blend of classic seasonings. This combination creates a comforting and familiar taste profile that evokes old-fashioned, home-cooked goodness, much like a hearty old-fashioned tomato macaroni.
I love serving this flavorful soup with a simple, crusty bread to soak up every last drop, or a quick homemade option like cornbread or a warm slice of beer bread. These sides complement the soup perfectly without overshadowing its rich taste.
Cooking Instant Pot Cabbage Roll Soup: A Detailed Guide
Step 1: Sauté the Aromatics and Meat
Begin by setting your Instant Pot to the “Saute” function. Once hot, add your ground beef, breaking it up with a spoon as it browns. When the beef is about halfway cooked, add the diced yellow onion and minced garlic. Continue to cook, stirring occasionally, until the beef is fully browned and the onions have softened and become translucent, releasing their fragrant aroma. This step is crucial for building a deep flavor base for your soup. Once cooked, press “Cancel” on the Instant Pot. If your ground beef has rendered a lot of fat, carefully drain off most of the excess grease, leaving just a tablespoon or two to retain some flavor and prevent sticking.
Step 2: Build the Flavor Base with Liquids and Seasonings
Now, it’s time to add the heart of your soup’s flavor. Pour in the beef broth, canned diced or crushed tomatoes, and the tomato paste. Next, add your chosen seasonings: salt, black pepper, Italian seasoning, and a touch of sugar to balance the acidity of the tomatoes. If you like a little kick, now is the time to add the optional crushed red pepper. Stir all these ingredients together thoroughly, making sure to scrape up any browned bits from the bottom of the pot. This deglazing step adds even more depth of flavor and helps prevent the “burn” notice during pressure cooking.
Step 3: Add Cabbage and Rice, Then Pressure Cook
Finally, layer in your long-grain white rice and coarsely chopped cabbage. Give everything one final gentle stir to ensure all ingredients are well combined and submerged in the liquid. This helps the rice cook evenly and the cabbage tenderize beautifully. Close the Instant Pot lid and make sure the sealing vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
Step 4: Natural Release and Serve
Once the Instant Pot beeps to signal that the cooking cycle is complete, resist the urge to immediately release the pressure. Instead, allow the steam to naturally release (NPR) for 10 minutes. This natural release helps prevent foam from spraying from the valve and further tenderizes the ingredients while the pressure slowly dissipates. After 10 minutes, carefully switch the sealing vent to the “Venting” position for a quick release (QR) of any remaining pressure. Once the float valve drops, it’s safe to open the lid. Give the soup a good stir and serve hot. Enjoy the rich aromas and comforting flavors!
No Instant Pot? No Problem! Stovetop Instructions
Don’t have an Instant Pot yet? You can still enjoy this delicious cabbage roll soup on the stovetop with just a few simple adjustments. The process is straightforward and yields a similarly comforting result, though it will require a bit more simmering time.
To prepare the soup on the stovetop: First, in a large Dutch oven or a heavy-bottomed pot, brown your ground beef along with the diced onions and minced garlic over medium-high heat. Ensure the meat is broken into small pieces as it cooks and the onions are softened. Once the beef is fully browned, carefully drain off any excess grease, leaving just a little for flavor. Next, add the remaining ingredients: the seasonings (salt, pepper, Italian seasoning, sugar, and optional crushed red pepper), tomato paste, canned diced or crushed tomatoes, beef broth, rice, and chopped cabbage. Stir everything well to combine. Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it simmer for approximately 25 to 30 minutes, or until both the rice is perfectly tender and the cabbage has softened to your liking. Stir occasionally to prevent sticking and ensure even cooking. Taste and adjust seasonings as needed before serving.
Expert Tips and Recipe Notes for the Best Cabbage Roll Soup
- Consistency Changes: One important thing to know about this soup is that its consistency will change. The longer it sits, especially as leftovers, the thicker it will get because the rice continues to absorb the broth. If you prefer a thinner soup when reheating, simply add a splash more beef broth or water to reach your desired consistency.
- Freezing for Later: This soup freezes exceptionally well! It’s an excellent candidate for meal prepping. Allow the soup to cool completely, then portion it out into individual freezer-safe bags or containers. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently on the stove or in the microwave, adding extra broth if needed.
- Meat Variations: While ground beef provides that classic cabbage roll flavor, this recipe is incredibly versatile when it comes to protein. Ground pork, ground turkey, and even ground venison all work beautifully as substitutes, each lending a slightly different but equally delicious flavor profile to the soup. Feel free to experiment based on your preference or what you have on hand.
- Enhance the Flavor: For an extra layer of richness, a dollop of sour cream or a sprinkle of fresh dill or parsley right before serving can elevate the soup’s taste and appearance.
- Add More Veggies: Want to boost the vegetable content? Feel free to add diced carrots or celery along with the onions in the first sauté step. They’ll add extra nutrients and flavor.
- Adjust Sweetness/Acidity: The sugar helps balance the acidity of the tomatoes. Taste the soup after cooking and adjust the sugar or add a tiny splash of vinegar (like apple cider vinegar) if you find it needs more balance.
Frequently Asked Questions About Cabbage Roll Soup
Can I use brown rice instead of white rice?
Yes, you can! If using brown rice, you will need to increase the Instant Pot cook time. For brown rice, set the Instant Pot to high pressure for 15-20 minutes, followed by a full natural pressure release. On the stovetop, brown rice will take significantly longer to cook, likely 45-50 minutes of simmering.
Can I make this soup vegetarian or vegan?
Absolutely! For a vegetarian version, substitute the ground beef with plant-based ground “meat” or cooked lentils. Use vegetable broth instead of beef broth. For a vegan option, ensure your plant-based ground meat substitute is vegan and confirm all other ingredients are plant-based (e.g., check sugar if you’re strict).
How long does cabbage roll soup last in the refrigerator?
Stored in an airtight container, this Instant Pot Cabbage Roll Soup will last for 3-4 days in the refrigerator. Remember that the rice will continue to absorb liquid, making the soup thicker over time.
What kind of cabbage is best for this soup?
Green cabbage is the most common and recommended variety for this recipe. Its slightly peppery flavor and firm texture hold up well during cooking. You can also use Napa cabbage for a slightly milder and more tender result.
Can I make this soup spicier?
If you enjoy a bit of heat, absolutely! Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper with the other seasonings. You could also stir in a dash of your favorite hot sauce at the end.
The Verdict: Your New Favorite Weeknight Meal!
Whether you’re a long-time Instant Pot enthusiast or just discovering the joy of effortless cooking, this Cabbage Roll Soup is a recipe you’ll return to again and again. It combines the comforting, classic flavors of a beloved dish with the convenience and speed needed for today’s busy lifestyles. It’s truly a hearty, healthy, and incredibly delicious meal that satisfies the whole family. Give it a try, and prepare to add it to your list of go-to recipes!
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Instant Pot Cabbage Roll Soup ( with stove-top directions included)
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Ingredients
- 1 pound ground beef*
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups coarsely chopped cabbage
- 1 6 ounce can tomato paste
- 1 28 ounce can diced or crushed tomatoes
- 32 ounces beef broth
- ⅔ cup long grain white rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ teaspoon Italian seasoning
- 1 tablespoon sugar
- ⅛ teaspoon crushed red pepper (optional)
Instructions
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Turn your 6 quart or larger electric pressure cooker to the “Saute” setting and brown the ground beef with the onion and garlic making sure to break the meat up into small pieces as it cooks. Once the ground beef is completely browned, press the cancel button on the cooker. If there is an excess amount of grease from the beef, drain it off before continuing.
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Add the seasonings, tomato paste, diced tomatoes and beef broth to the cooker.
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Next add the rice and cabbage, stirring everything to make sure it’s well combined.
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Put the lid on and make sure the vent is set to the “seal” position. Cook on Manual pressure for 5 minutes.
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After the timer has gone off, let the steam naturally release for 10 minutes before releasing any remaining steam with a quick release.
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Stove top instructions: You can also easily make this on the stove top instead. To make it on the stove top, just brown your ground beef with onions and garlic. Drain any excess grease. Add the remaining ingredients and bring it to a boil. Reduce to a simmer and allow it to simmer for 25 minutes or until your rice is tender and so is the cabbage.
Notes
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