Instant Pot Cabbage Roll Soup Food
INSTANT POT CABBAGE ROLL SOUP
An easy way to enjoy all the flavors of cabbage rolls. This soup will be your family's new favorite!
Provided by 365 Days of Slow and Pressure Cooking
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up*. Brown for about 5 minutes and then drain off any excess grease and discard. Add in the onion, Worcestershire, paprika, garlic powder, salt and pepper. Cook the onion for about 3 minutes.
- Pour in the broth and scrape the bottom of the pot. Dump in the tomatoes, tomato sauce, tomato paste, allspice, rice and cabbage.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 4 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Stir the soup. Salt and pepper to taste.
- Ladle into bowls and serve. You can top with grated mozzarella cheese if desired.
Nutrition Facts : Calories 189 calories, Sugar 7.7 g, Sodium 983.8 mg, Fat 2.4 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 25.3 g, Fiber 2.7 g, Protein 17.2 g, Cholesterol 33.9 mg
INSTANT POT® CABBAGE ROLL SOUP
Grandma's cabbage rolls turned into an easy-to-make soup with less fuss.
Provided by My Hot Southern Mess
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
- Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 29.6 g, Cholesterol 60.6 mg, Fat 16.1 g, Fiber 3.8 g, Protein 22.9 g, SaturatedFat 5.5 g, Sodium 1091 mg, Sugar 9.3 g
INSTANT POT CABBAGE ROLL SOUP
Steps:
- Turn instant pot on sauté mode. Add oil, when hot add ground beef, onion and garlic. Season with salt, pepper and fresh thyme. Sauté until meat is brown but not necessarily cooked through (about 10 minutes)
- Add remaining ingredients; carrots, puréed tomatoes, cabbage, broth and bay leaf. Give it a good stir.
- Cover the instant pot. Cancel sauté mode and lock valve. Cook on high pressure for 10 minutes. When done allow for NPR.
- Garnish Cabbage Roll Soup with fresh herbs and serve.
INSTANT POT® BASIC CABBAGE ROLLS
Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
- Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
- Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
- Drain rice and add to the bowl with the meat mixture.
- Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
- Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g
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