Stuffed Cabbage Soup

 

Ingredients

1 pound lean ground beef

1 small onion chopped

2 cloves garlic minced

1 (28-ounce) can petite diced tomatoes, undrained

3 cups vegetable juice like V8

3 cups beef broth

1 cup uncooked rice

1 small head cabbage cored and chopped

salt

pepper

Instructions

Turn your Instant Pot (or other electric pressure cooker) to the sauté 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 anyway 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 finished, carefully use the quick release function to allow the steam to escape. Taste for additional salt and pepper. Serve immediately.

INSTANT POT Instruction

In inner pot on saute mode, brown ground beef (drain excess liquid if desired), then add onion, garlic, and seasoned salt until mixture is aromatic and onions are translucent. 

Add diced tomatoes, tomato sauce, Worcestershire sauce, 4 cups chicken stock, and cabbage.

Cover, set to 'sealing' and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR ten minutes, then release remaining pressure.

Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow to sit for 5 - 7 minutes until rice is cooked to your liking.

Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on saute mod) . Enjoy!

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