Tougher vegetables like cabbage are perfect for pressure cooking. In this recipe, 20 minutes at high pressure will produce fall-apart tender cabbage, surrounded by a rich and hearty soup with ground beef, tomatoes, and riced cauliflower.

Prep Time10minutes minutes
Cook Time30minutes minutes
Natural Release15minutes minutes
Servings8 Servings
Total Time: 55minutes minutes


  • 28-ounce can diced tomatoes
  • 1 pound ground beef
  • 1 pound chopped green cabbage (5 cups)
  • 4 cups beef stock
  • 1 cup riced cauliflower
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 1.5 teaspoons table salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme


1-Brown Beef: Select sauté mode on pressure cooker for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add ground beef and cook for a few minutes until browned, crumbling meat with stiff utensil.

2-Sauté Vegetables: Add onions and carrots to pot with ground beef. Cook for about 5 minutes until vegetables are softened, stirring frequently. Turn off sauté mode.

3-Add Everything Else: Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme.

4-Pressure Cook: Secure and seal lid. Cook at high pressure for 20 minutes, followed by 15 minute natural release. Manually release remaining pressure by turning release knob to venting position.
5-Serve: Uncover, and stir soup. Serve into bowls, and store any leftovers.


(1) Ground Beef. I use 90% lean beef. If you use meat with a higher fat content, your soup may be a bit greasy. If you don’t have beef, ground turkey is a good substitute, or even vegan beef crumbles.

(2) Riced Cauliflower. You can use fresh or frozen. I recommend picking up a bag of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor.

(3) Pressure Cooker. I use a 6-quart Instant Pot, and I don’t recommend using a smaller size unless you scale down the ingredients. Larger sizes like 8 quarts will work well.

(4) Natural Release. Once the timer beeps to signal the end of pressure cooking, let the pot stand for 15 minutes to naturally release pressure. You don’t need to press any buttons. Once the 15 minutes have elapsed, turn the release knob to the venting position and uncover the pot.

(5) Serving / Leftovers. Serve the soup while hot, alongside an appetizer like fried zucchini coins or a bright Mediterranean salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave. For longer storage, portion the soup into individual servings and freeze.

(6) Increasing Recipe Yield. You can double the recipe’s ingredient amounts, assuming that all ingredients can fit in your pressure cooker within the MAX line. Even though you’re doubling the ingredients, the pressure cooking time should remain the same.


Makes 8 ServingsAmount Per Serving (1.5 cups)
Calories 160(43% from fat)
Total Fat 7g11%
Saturated Fat 3g14%
Cholesterol 38mg13%
Sodium 1080mg45%
Net Carb 6g
Total Carb 8g3%
Dietary Fiber 2g7%
Sugars 5g
Protein 13g
Vitamin A 22% · Vitamin C 48% · Calcium 3% · Iron 12%

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