Instant Pot Cabbage Stew with Ground Beef
This Instant Pot Cabbage Stew with Ground Beef is warm, hearty, and packed with flavor—perfect for a quick, comforting weeknight meal.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil for sautéing and flavor base
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 ½ pounds ground beef lean or regular, your choice
- 2 tablespoons tomato paste intensifies the tomato flavor
- 1 15 oz can fire-roasted tomatoes adds smoky, rich tomato character
- 1/8 teaspoon red pepper flakes just a touch of heat
- 1 tablespoon sweet paprika or smoked paprika for vibrant color and smoky warmth
- ½ teaspoon cumin earthy undertones that complement beef
- 1 teaspoon oregano classic herbaceous note
- 1 green cabbage medium to large, core removed and roughly chopped
- 2 cups beef broth or chicken broth creates a rich, flavorful base
- salt and pepper to taste
Instructions
Instant Pot Cabbage Stew with Ground Beef Cooking Guide
- Press the “Sauté” button on your Instant Pot and add the olive oil. Once shimmering, toss in the diced sweet onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the ground beef. Break it up with your spoon and cook until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the tomato paste, mixing it thoroughly with the beef and onions. Add the fire-roasted tomatoes along with their juices. Sprinkle in the red pepper flakes, paprika, cumin, and oregano. Season with salt and pepper to taste. Stir to combine.
- Layer the roughly chopped green cabbage evenly over the beef mixture. Pour in the beef broth (or chicken broth) to cover the ingredients. Do not stir to avoid burning the tomato paste on the bottom.
- Secure the Instant Pot lid and set the valve to sealing. Select the “Manual” or “Pressure Cook” button and cook on high pressure for 8 minutes. Once complete, allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Open the lid and gently stir the stew to mix cabbage and beef evenly. Taste and adjust seasoning with salt or pepper if needed. Serve warm, optionally with crusty bread or warm tortillas.
Equipment
- Instant Pot or Electric Pressure Cooker
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring Spoons and Cups
Notes
- Use smoked paprika for a deeper smoky flavor or sweet paprika for milder warmth.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
- Add diced carrots or potatoes for extra heartiness in colder months.