Vegan Instant Pot Cabbage Roll Soup

Total time1 hr

Prep time15 min

Cook time30 min

This cozy, pressure-cooked soup delivers all the comfort of classic stuffed cabbage rolls without any of the fuss of rolling a single leaf. Tender cabbage and long-grain rice simmer together in a rich, tomato-forward broth built from crushed and diced tomatoes, a savory tomato paste base, smoked paprika, and thyme, all coming together in under 15 minutes of pressure cooking. Sautéing the onion and garlic first locks in deep, savory flavor before everything gets sealed in and pressure-cooked to tender perfection. A shower of fresh parsley on top brightens each bowl and adds a fresh finishing touch. It's a hearty, one-pot dinner that comes together fast and reheats beautifully for lunches all week. This one is a genuinely solid pick for a vegan menu, no complicated techniques required.

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Ingredients

6 servings

1 lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
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.

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