Instant Pot Stuffed Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lb Ground beef, lean 1 small Onions, chopped2 tsp Garlic, Minced3.5 cup [28oz] Petite Cut Diced Tomatoes 3 cups V8 or Vegetable Juice3 cups Beef Broth1 cup Brown Rice (uncooked) 1 head, small (about 4-1/2" dia) Cabbage, cored and choppedSalt Pepper, black
Turn on instant pot [or other electric pressure cooker] to the saute or brown function and allow it warm slightly. Add the ground beef and cook with the lid off, stirring frequently, until it is no longer pink. Drain any grease.
Add the onion, garlic, tomatoes with the juice, vegetable juice, beef broth, rice and cabbage and stir to combine. Add salt and pepper to taste. Put the lid on the pot and set the steam vent to "sealing" or seal. Set the cooker for 15 minutes on high pressure.
Once the cook time has ended, carefully use the quick release function to allow the steam to escape. Taste for additional salt and pepper.
Serve immediately or leave in pot on warm setting to cook the rice a bit more. Do not leave on warm for more than 2 hours.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TJVARNADOE.
Add the onion, garlic, tomatoes with the juice, vegetable juice, beef broth, rice and cabbage and stir to combine. Add salt and pepper to taste. Put the lid on the pot and set the steam vent to "sealing" or seal. Set the cooker for 15 minutes on high pressure.
Once the cook time has ended, carefully use the quick release function to allow the steam to escape. Taste for additional salt and pepper.
Serve immediately or leave in pot on warm setting to cook the rice a bit more. Do not leave on warm for more than 2 hours.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TJVARNADOE.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 13.2 g
- Cholesterol: 42.5 mg
- Sodium: 664.8 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.7 g
- Protein: 16.6 g
Member Reviews