Chestnut Free Instant Pot Cabbage Roll Soup
Total time1 hr
Prep time15 min
Cook time30 min
5.0(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium beef broth
- ½ cup long-grain white rice, uncooked
- 4 cups green cabbage, roughly chopped into 1-inch pieces (about ½ small head)
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!