Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 16 ounces ground beef
- 3 cloves garlic minced
- 2 large carrots chopped
- 3 celery stalks chopped
- 4 1/2 cups green cabbage shredded
- 2 cans diced tomatoes (14 1/2 ounces each)
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Set your Instant Pot to 'Sauté' and heat 2 tablespoons of olive oil. Add the chopped onion and ground beef. After about 3 minutes, add the garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the meat browns.
- Add the shredded cabbage, diced tomatoes, vegetable broth, and dried Italian seasoning into the pot. Stir well and season with salt and pepper.
- Seal the lid and set the Instant Pot to high pressure. Cook for 15 minutes. Allow the pressure to release naturally for 15 minutes, then perform a quick release of any remaining pressure.
- Open the lid, stir the soup, adjust the seasoning if needed, and serve hot. Garnish with parsley.
