This hearty Instant Pot Cabbage Beef Rice Soup is a nourishing, comforting meal that works any night of the week. Ground beef, cabbage, carrots, and red bell pepper simmer together with tomatoes, tomato sauce, and basmati rice for a filling soup that tastes like stuffed cabbage in bowl form. It’s simple to prepare and packed with flavor and nutrients.
Instant Pot Beef Cabbage and Rice Soup
This recipe is highly adaptable. Swap the ground beef for ground chicken, turkey, or pork, or omit the meat and use vegetable broth for a vegetarian version. Adjust the chili flakes to increase or reduce heat. Use fire-roasted tomatoes or V8-style tomato juice in place of some broth for a different flavor profile. The Instant Pot speeds up the process and helps the flavors meld while keeping active hands-on time low.
The ingredients are both flavorful and nutritious. Cabbage adds bulk, fiber, and vitamins C and K; carrots contribute sweetness and beta-carotene; and lean ground beef supplies protein. Basmati rice cooks quickly and holds its texture, making this soup satisfying without becoming starchy.
Why people love this recipe: It’s easy, comforting, and family-friendly. Minimal prep and the pressure cooker do most of the work, delivering a homemade soup that’s great for busy weeknights or for preparing ahead and reheating.
If you enjoy Instant Pot recipes, you might also like Turkey Noodle Soup or Instant Pot Corned Beef and Cabbage for other comforting options.
Recipe Shopping List
Below is a concise shopping list. For exact amounts, see the recipe card further down.
- Lean ground beef — the protein base for a rich flavor.
- Onion — adds sweetness and aromatic depth.
- Salt & black pepper — simple seasonings to enhance flavor.
- Chili flakes — optional heat to balance sweetness.
- Cabbage, shredded — bulk and texture with few carbs.
- Red bell pepper — sweetness and color.
- Carrots, diced — body and natural sweetness.
- Beef broth — the savory liquid base; use a good-quality broth.
- Diced tomatoes — acidity and brightness.
- Tomato sauce — smooth tomato flavor to enrich the broth.
- Basmati rice — cooks evenly and stays separate rather than mushy.
Also worth trying: Prime Rib Soup and other hearty bowls.
How To Make This Recipe
This overview outlines the basic process. Follow the full recipe card below for ingredient quantities and exact timing.
- Sauté the beef: Preheat the Instant Pot on sauté. Add ground beef, diced onion, salt, pepper, and chili flakes. Brown the beef, breaking it into pieces, about 5–10 minutes.
- Add the vegetables and broth: Stir in shredded cabbage, diced red bell pepper, carrots, beef broth, diced tomatoes, and tomato sauce. Bring to a simmer.
- First pressure cook: Cancel sauté mode, secure the lid, and set to manual high pressure for 5 minutes.
- Add rice and cook again: Carefully release pressure, stir in basmati rice, reseal, and pressure cook on high for another 5 minutes.
- Final release and serve: Allow a natural pressure release for 5–10 minutes, then vent the remaining pressure. Stir and serve hot, optionally with crusty bread.
Try other comforting recipes like Prime Rib Noodle Soup or Instant Pot Roast Beef and Gravy for more family favorites.
Recipe FAQ
Can this recipe be made in advance?
Yes. The soup stores well in the refrigerator and the flavors often deepen after a day. Reheat gently on the stovetop or in the microwave.
What’s the best way to store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator. Reheat on the stove over medium heat, stirring occasionally, or microwave in covered portions until heated through.
Can I substitute the beef with another type of meat?
Absolutely. Ground chicken, turkey, or pork work well. For vegetarian options, skip the meat and use vegetable broth with extra beans or lentils for protein.
Is it possible to make this soup without an Instant Pot?
Yes. On the stovetop, brown the meat, add vegetables and liquids, simmer until vegetables are tender, then add rice and cook until the rice is done. Stovetop cooking takes longer and may require more frequent stirring.
Variations and substitutions
Add extra vegetables like celery, additional bell peppers, or green beans. Use fire-roasted tomatoes for a smoky flavor, or mix in a bit of V8-style vegetable juice to replace some broth. Adjust spices to taste for a milder or spicier soup.
Will picky eaters enjoy this?
This soup is relatively mild and can be customized to please fussy eaters by reducing spices and chopping vegetables finely. Serve with bread or a familiar side to make it more approachable.
Explore more Instant Pot recipes and quick, comforting dinners for busy families.
More Soup Recipes
- Grilled Vegetable Bisque
- Beef Stroganoff Soup
- Beef Dumpling Soup
- Homemade Chicken Noodle Soup
- Smoked Chicken Tortilla Soup
- Instant Pot Chicken Rice Soup
- Tortellini and Meatball Soup
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Instant Pot Beefy Cabbage and Rice Soup
This Instant Pot cabbage and beef soup comes together quickly and delivers a hearty, vegetable-packed bowl reminiscent of stuffed cabbage rolls. It’s easy to scale and makes excellent leftovers.
20 minutes
30 minutes
15 minutes
1 hour 5 minutes
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons chili flakes (optional)
- 1 small head cabbage, shredded
- 1 red bell pepper, seeded and diced
- 2 cups diced carrots, peeled
- 3 quarts beef broth
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- ½ cup basmati rice
Instructions
- Preheat the Instant Pot on sauté. Add ground beef, onion, salt, pepper, and chili flakes.
- Brown the beef, breaking it apart, about 5–10 minutes until no longer pink.
- With the pot still on sauté, add shredded cabbage, red bell pepper, carrots, beef broth, diced tomatoes, and tomato sauce. Stir to combine.
- Bring the mixture to a simmer, then cancel sauté. Secure the lid and set to manual high pressure for 5 minutes.
- Carefully release the pressure following your Instant Pot’s instructions. When safe, open the lid and stir in basmati rice.
- Reseat the lid and pressure cook on high for 5 minutes more.
- Allow the pot to naturally release pressure for 5–10 minutes, then vent the remaining pressure. Open the lid, stir, and serve hot.
Recommended Equipment
- Electric pressure cooker (Instant Pot or similar)
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 260
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 61mg
Sodium: 1690mg
Carbohydrates: 19g
Fiber: 6g
Sugar: 9g
Protein: 26g
Nutrition data is an estimate. For medical or precise tracking, consult a trusted nutrition resource.
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