This is a weeknight stew that feels like a warm hug. It’s straightforward, forgiving, and built around pantry-friendly items and one head of cabbage. I like it because it tastes deeper than the sum of its parts — browned beef, a little tomato, and smoky paprika come together quickly in the Instant Pot.

You’ll finish this from start to table in under an hour, most of that hands-off pressure time. It makes a comforting, slightly chunky stew rather than a thin soup, and it stands up well to a hunk of bread or a simple grain if you want to stretch it. The recipe is practical: minimal prep, clear steps, and small opportunities to tweak heat and smokiness to your liking.

Below you’ll find a tidy shopping list, the exact ingredient breakdown with quick notes, the step-by-step Instant Pot directions (kept to the source), and tips for swaps, gear, and storage. I include common mistakes to avoid so your first try is a success.

Shopping List

Ingredients

2 tablespoons olive oil — for browning the beef and softening the onion; helps develop flavor on the sauté setting.
1 sweet onion, diced — provides a sweet base; dice uniformly so it softens evenly.
4 cloves garlic, minced — adds aromatic depth; mince finely to release flavor during the short sauté.
1 1/2 lbs ground beef — the main protein and source of savory richness; break up well while browning.
2 tablespoons tomato paste — concentrates tomato flavor and adds umami; cook it into the meat to deepen color and taste.
1 (15 oz) can fire-roasted tomatoes — brings acidity and a touch of smokiness; include the juices.
1/8 teaspoon red pepper flakes — a little heat; adjust to your preference.
1 tablespoon sweet paprika or smoked paprika — sweet paprika keeps it mild; smoked paprika adds a smoky layer.
1/2 teaspoon cumin — adds warm, earthy notes that pair well with tomato and cabbage.
1 teaspoon oregano — provides herbaceous background flavor.
1 green cabbage, medium to large, core removed and roughly chopped — the heart of the dish; chop into bite-sized pieces so it cooks evenly.
2 cups beef broth or chicken broth — deglazes the pot and forms the stew liquid; beef broth gives a richer finish, chicken broth keeps it lighter.
salt and pepper — to taste; add in stages and adjust at the end.

Instant Pot Cabbage Stew with Ground Beef: From Prep to Plate

Turn on the Instant Pot to Saute and wait until the display says “Hot.” Add 2 tablespoons olive oil.
Add the diced sweet onion and cook, stirring occasionally, until softened about 3–4 minutes.
Add the minced garlic and cook, stirring, for about 30 seconds.
Add the 1 1/2 lbs ground beef. Break it up with a wooden spoon and cook until no longer pink and browned, about 5–7 minutes.
Stir in 2 tablespoons tomato paste until combined with the beef.
Add the 1 (15 oz) can fire-roasted tomatoes (with juices), 1/8 teaspoon red pepper flakes, 1 tablespoon sweet or smoked paprika, 1/2 teaspoon cumin, 1 teaspoon oregano, the roughly chopped green cabbage (core removed), and 2 cups beef broth. Season with salt and pepper to taste. Stir well, scraping any browned bits from the bottom.
Close and lock the lid. Set the valve to Sealing and select Pressure Cook (High) for 10 minutes.
When the cook time ends, let the pot sit undisturbed for a 5-minute natural pressure release (NPR). After 5 minutes, carefully turn the valve to Venting to release any remaining pressure.
When the float valve drops, open the lid away from your face, stir the stew, taste and adjust salt and pepper if needed, then serve.

The Upside of Instant Pot Cabbage Stew with Ground Beef

This stew is efficient. You get a full-flavored, hearty meal with minimal hands-on time. The Instant Pot concentrates flavors quickly: browning the beef and cooking under pressure pulls the cabbage tender without turning it to mush.

It’s economical. Cabbage is inexpensive and stretches the protein while contributing texture and body. The canned fire-roasted tomatoes and pantry spices keep the ingredient list short but interesting.

It’s flexible. The seasoning profile is simple and familiar, so you can tailor heat and smokiness to your household’s tastes. And the leftovers actually improve slightly as the flavors meld overnight.

Smart Substitutions

Beef broth → Chicken broth — the recipe already allows this swap; chicken broth yields a lighter-tasting stew.
Sweet paprika → Smoked paprika — swap to add pronounced smokiness without adding new ingredients.
Adjust heat — reduce or omit the 1/8 teaspoon red pepper flakes for milder flavor; increase slightly if you prefer more kick.
Lean vs. regular ground beef — use leaner meat to reduce fat and skim excess oil after browning, or regular ground beef for a richer mouthfeel.

Gear Up: What to Grab

Instant Pot — any 6-quart (or larger) electric pressure cooker will work; ensure it has a sauté function.
Wooden spoon or spatula — to break up and brown the ground beef.
Chef’s knife and cutting board — for dicing the onion and chopping the cabbage.
Measuring spoons and cups — for accurate spice and liquid measurements.
Can opener — for the 15 oz can of fire-roasted tomatoes.

Errors to Dodge

Don’t skip browning the beef. Browning builds flavor; if you rush or under-brown, the stew will taste flatter. Use the sauté setting and let the meat develop color before adding tomato paste.

Don’t add too much liquid. The recipe’s 2 cups of broth is calculated for the pressure cooker. Adding extra water or broth can thin the stew and change cooking dynamics.

Scrape the bottom. After sautéing and before sealing, stir well and scrape any browned bits off the bottom of the pot. This prevents the “burn” warning and keeps the flavor balanced.

Mind the cabbage size. If the cabbage pieces are too large, they’ll take longer to soften. Roughly chop into bite-sized pieces so they cook evenly in the 10-minute pressure window.

Holiday-Friendly Variations

If you want to dress this up slightly for a holiday table without introducing new ingredients, try these simple tweaks: use smoked paprika instead of sweet paprika for a deeper flavor profile; season more generously with salt and pepper toward the end; or use a fattier ground beef for a richer mouthfeel. All of these stay within the original ingredient set but elevate the stew for guests.

Method to the Madness

Why this timing and that order? Browning the onion and beef first concentrates flavor and creates fond — the browned bits on the bottom — which the broth helps lift into the stew. Tomato paste is added to the browned meat so it crost the paste, mellowing its raw acidity and boosting umami. The pressure step is short because cabbage softens quickly; the 5-minute NPR lets juices redistribute so the stew isn’t watery when you open the lid.

Small technical notes

Sauté heat: wait for the Instant Pot to read “Hot” so the onion begins to soften immediately and the meat browns instead of steams.
Deglazing: when you add the broth and tomatoes, scrape the bottom to remove any stuck bits. That prevents an error and captures concentrated flavor.
Finishing: taste after opening the lid. Pressure cooking can mute saltiness, so adjust salt and pepper at the end rather than at the start.

Meal Prep & Storage Notes

This stew stores very well. Cool it to room temperature (no more than two hours at room temp) and transfer to airtight containers. It will keep in the refrigerator for 3–4 days. Reheat gently on the stove over medium-low or in the microwave until warmed through.

Freezing is an option. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The cabbage will be softer after freezing and reheating but still tasty.

Helpful Q&A

Q: Can I use a different protein? A: The recipe is written for ground beef. If you switch proteins, cooking times and fat rendering will differ; brown and cook to doneness before proceeding.
Q: Is 10 minutes enough for the cabbage? A: Yes. The combination of browning and pressure cooking softens the cabbage into a stew consistency without turning it to mush.
Q: My Instant Pot showed “burn.” Why? A: Usually because browned bits were stuck to the bottom or there wasn’t enough liquid to deglaze. Scrape the bottom after sautéing and before sealing, and ensure you use the 2 cups of broth and canned juices as called for.
Q: Can I double the recipe? A: Doubling in a 6-quart Instant Pot can be tight. If you double, use a larger cooker and avoid overfilling beyond the max fill line. Keep a similar ratio of broth to solids.

Final Thoughts

This Instant Pot Cabbage Stew with Ground Beef is a dependable, no-nonsense meal. It’s rooted in browning for flavor, uses pantry-friendly spices and a single cabbage to add bulk, and finishes fast under pressure. It’s the kind of recipe I return to when I want something comforting without a long ingredient list or a lot of hands-on time.

Make it as written the first time, then tweak: smoke the paprika, dial the heat, or swap broths. Little changes change the personality of the pot. Enjoy the simple, steady satisfaction of a warm bowl on a busy night.

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Instant Pot Cabbage Stew with Ground Beef

Hearty Instant Pot stew with ground beef, cabbage, fire-roasted tomatoes and warm spices — quick, satisfying weeknight meal.

Prep Time20

Cook Time20

Total Time40

Servings: 6 servings

Ingredients

2 tablespoonsolive oil
1 sweet oniondiced
4 clovesgarlicminced
1 1/2 lbsground beef
2 tablespoonstomato paste
1 15 ozcan fire-roasted tomatoes
1/8 teaspoonred pepper flakes
1 tablespoonsweet paprikaor smoked paprika
1/2 teaspooncumin
1 teaspoonoregano
1 green cabbagemedium to large core removed and roughly chopped
2 cupsbeef brothor chicken broth
salt and pepperto taste

Instructions

Turn on the Instant Pot to Saute and wait until the display says "Hot." Add 2 tablespoons olive oil.
Add the diced sweet onion and cook, stirring occasionally, until softened about 3–4 minutes.
Add the minced garlic and cook, stirring, for about 30 seconds.
Add the 1 1/2 lbs ground beef. Break it up with a wooden spoon and cook until no longer pink and browned, about 5–7 minutes.
Stir in 2 tablespoons tomato paste until combined with the beef.
Add the 1 (15 oz) can fire-roasted tomatoes (with juices), 1/8 teaspoon red pepper flakes, 1 tablespoon sweet or smoked paprika, 1/2 teaspoon cumin, 1 teaspoon oregano, the roughly chopped green cabbage (core removed), and 2 cups beef broth. Season with salt and pepper to taste. Stir well, scraping any browned bits from the bottom.
Close and lock the lid. Set the valve to Sealing and select Pressure Cook (High) for 10 minutes.
When the cook time ends, let the pot sit undisturbed for a 5-minute natural pressure release (NPR). After 5 minutes, carefully turn the valve to Venting to release any remaining pressure.
When the float valve drops, open the lid away from your face, stir the stew, taste and adjust salt and pepper if needed, then serve.