Chunky Beef Cabbage Tomato Soup Instant Pot

Recipe Introduction

Quick Hook

Chunky Beef, Cabbage and Tomato is my go-to Instant Pot dinner. Ever tried a bowl that feels like a warm hug?
Savory beef, sweet cabbage, and tangy tomatoes meet rich umami.

Fun fact: cabbage often costs under $1.50 per pound.

Brief Overview

This take nods to rustic Eastern European stews.
Think a cross between a classic cabbage roll and a stew.

Difficulty sits at easy medium for home cooks.
You need about 55 65 minutes total from start to finish.

Yields six generous servings, perfect for meal prep.
Serve with crusty bread or a simple green salad.

Main Benefits

Top health win: lots of fiber and protein. This Homemade Soup keeps you full without heavy calories.
It works well as Weight Watchers Meals with swaps.

Best time to serve is a chilly weeknight. It’s a true Weeknight comfort soup, no fuss.
What makes it special is the texture contrast.

Beef stays chunky while cabbage stays tender crisp. I love how it doubles as a hearty lunch.
If you want an Instant Pot beef and cabbage soup, this fits.

You can also nudge it toward Instant Pot cabbage roll soup.
Or treat it like a Pressure cooker cabbage stew.

For a meatier bowl, it becomes a Hearty beef and cabbage stew.

I’ll be honest. I once overcooked the cabbage. It turned into mush and I cried a little.
Now I add cabbage late and it stays perfect.

Deglazing the pot saved another time I scorched the base.
Those small steps make the Chunky beef and tomato soup sing.

Next, we’ll move into the ingredients list. Grab a cutting board and your Instant Pot.
Let’s get chopping and build that cozy bowl.

Ingredients & Equipment

Main Ingredients

For the beef and browning

• 1.5 lb (680 g) beef chuck, cut into 1 1½ inch chunks.
• 1 2 tbsp (15 30 ml) neutral oil.

For the aromatics and flavor base

• 1 large yellow onion (about 225 g ), diced.
• 2 medium carrots (about 170 g ), sliced.
• 2 cloves garlic, minced.
• 1 2 tbsp (15 30 g) tomato paste.
• 1 tsp smoked or sweet paprika, and 1 tsp dried oregano.
• 1 bay leaf .

For the liquids and tomatoes

• 1 (28 oz / 800 g) can crushed tomatoes.
• 4 6 cups (960 1440 ml) low-sodium beef broth.
• 1 tbsp (15 ml) Worcestershire sauce, optional.

Vegetables and finish

• 1 small medium green cabbage ( 700 900 g ), cored and cut chunky.
• 2 medium potatoes (optional, 300 350 g ), 1 inch cubes.
• Fresh parsley or dill, chopped.
• Salt and pepper to taste.

This list makes a hearty Chunky Beef, Cabbage and Tomato soup. It works as a cozy Weeknight comfort soup or a meal prep staple.

Seasoning Notes

Brighteners: a squeeze of lemon or 1 tsp vinegar at the end lifts the tomatoes.
Quick swaps: smoked paprika → sweet paprika.

Worcestershire → 1 tbsp soy sauce.
Beef → lamb or pork shoulder, same cut size.

Fun fact: pressure cookers cut stewing time dramatically. I love how this becomes an easy Instant Pot beef and cabbage soup .

Equipment Needed

Essentials only: 6-quart Instant Pot, sharp chef’s knife, cutting board.
Also: wooden spoon or silicone spatula, tongs, ladle, measuring cups and spoons.

Household alternatives: no Instant Pot? Use a heavy Dutch oven and simmer longer.
No tongs? Use a slotted spoon.

I tested this a few times. My kitchen smelled like Sunday dinner. Honestly, the cabbage stayed chunky every time. This makes a great homemade soup, a solid entry in Beef Cabbage Soup and Hearty beef and cabbage stew territory.

Want serving tips next?

Cooking Method

This is my go-to for Chunky Beef, Cabbage and Tomato . It feels like a hug in a bowl.
Fun fact: cabbage packs vitamin C and fiber.

Prep Steps

Get a solid mise en place. Trim beef into 1 1½ inch chunks. Dice onion and slice carrots. Core and cut cabbage into big chunks.
Measure spices and liquids into small bowls.

Time saving tip. Use a bowl for trimmed scraps. Chop potatoes while the beef browns. Label your ladles and spoons.
This saves two or three minutes.

Safety reminders. Use oven mitts for the hot lid. Release pressure away from your face. Check the seal and valve each time.
Cook beef to safe temps, then finish for tenderness.

step-by-step Process

1. Set Instant Pot to Sauté. Heat oil until shimmering. Brown beef in batches, 2– 3 minutes per side .
2. Remove beef. Sauté onion and carrots 3– 4 minutes . Add garlic and tomato paste. Cook 30 60 seconds . Deglaze with ½ cup broth.
3. Return beef. Add crushed tomatoes and broth. Stir in bay leaf and oregano.
4. Seal lid. Pressure cook on High for 20– 25 minutes for tender chunks. For fork tender, 25– 30 minutes .
5. Let natural release 8– 10 minutes , then quick release. Check beef. It should pierce easily. Aim for internal collagen breakdown ~190 205° F .
6. Add cabbage. Seal and cook High 2 minutes . Quick release immediately. Cabbage stays chunky.
7. Remove bay leaf. Adjust salt, pepper, and acidity. Finish with parsley.

Visual cues for doneness. Beef should pull apart slightly. Cabbage should be tender crisp.
Broth should smell rich and bright.

Pro Tips

Brown beef in batches for better fond. Deglaze well to capture flavor.
Avoid overcooking cabbage; it gets mushy fast.

Common mistakes to avoid. Don’t crowd the pot while browning.
Don’t skip deglazing. Flavor hides in the browned bits.

make-ahead options. Soup stores well for four days refrigerated. Freeze portions for easy Weight Watchers Meals.
Reheat gently to keep cabbage chunky.

This method makes a real Weeknight comfort soup. Try it as an Instant Pot beef and cabbage soup.
Honestly, it beats takeout any night.

Recipe Notes Serving, Storage, Variations, Nutrition

"Soup fixes everything," my grandma used to say. I believe her. This Chunky Beef, Cabbage and Tomato soup is pure weeknight comfort soup.

It eats like a hearty beef and cabbage stew but cooks fast in an Instant Pot. I love it because it feels homemade soup, but without babysitting a pot all evening.

Serving Suggestions Serve in big bowls with crusty sourdough. A swipe of butter on the bread is non-negotiable. For sides, go simple: a crisp green salad or roasted beets.

Pair with a medium bodied red wine or a cold lager. For a lighter meal, it’s a top pick among Weight Watchers Meals when you use 4 cups broth and skip potatoes.

This dish also makes a great Instant Pot cabbage roll soup riff when you add rice.

Storage Tips Cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. Freeze in meal sized portions for up to 3 months.

Thaw in the fridge overnight. Reheat gently on low in a pot. In microwave, heat in 1-minute bursts. For best texture, add fresh cabbage when reheating if you like it crunchy.

Variations Want dietary swaps? Use lean ground turkey or chopped mushrooms for a lighter, meatless option. That keeps it friendly for Weight Watchers and calorie conscious meals.

For a seasonal swap, use fresh summer tomatoes and skip canned ones. In winter, add parsnips or turnips for extra warmth and body.

Try a spicy version with chipotle for a smoky twist.

Nutrition Basics Per serving, expect roughly 380 calories, 25 g protein, and about 6 g fiber. It’s high in protein and vegetables.

That combo keeps you full longer. Using low-sodium broth cuts sodium a lot. The cabbage adds vitamin C and fiber.

Beef gives iron and B vitamins.

I burnt a batch once by crowding the pot while browning. Lesson learned: brown in batches. Seriously, that fond is flavor gold.

Go cook it, tweak it, and tell me how yours turns out. You’ve got this.