Ingredients:

  • 1.5 lb (680 g) beef chuck or stew meat, cut into 1–1½ inch chunks, trimmed of excess fat
  • 1–2 tbsp (15–30 ml) neutral oil (vegetable, canola) or olive oil
  • 1 large yellow onion (about 8 oz / 225 g), diced
  • 2 medium carrots (about 6 oz / 170 g), peeled and sliced into 1/4 in rounds
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1–2 tbsp (15–30 g) tomato paste
  • 1 tsp smoked paprika or 1 tsp sweet paprika
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1 bay leaf
  • 1 (28 oz / 800 g) can crushed tomatoes (or 2 cups crushed/pureed + 1 cup diced canned tomatoes)
  • 4–6 cups (960–1440 ml) low-sodium beef broth (use 4 cups for thicker soup, 6 cups for more broth)
  • 1 tbsp Worcestershire sauce (optional, 15 ml)
  • 1 small to medium green cabbage (about 1.5–2 lb / 700–900 g), cored and cut into 1–1½ inch chunks or thick shreds
  • 2 medium potatoes (optional) (about 10–12 oz / 300–350 g), peeled and cut into 1-inch cubes
  • 2 tbsp chopped fresh parsley or dill for finishing (optional)
  • Salt and freshly ground black pepper, to taste (start with 1–1½ tsp salt if using low-sodium broth)
  • 1 tsp red pepper flakes (optional)
  • 1 cup frozen peas or corn (optional, stir in after cooking)

Instructions:

  1. Prepare ingredients: trim and cube beef, dice onion, slice carrots, mince garlic, measure tomato paste and spices, core and chop cabbage, and cube potatoes if using.
  2. Set Instant Pot to Sauté (Normal/High) and add oil. Season beef lightly with salt and pepper and brown in batches, 2–3 minutes per side, until well-seared. Remove browned beef and set aside.
  3. Sauté onion and carrots in the pot 3–4 minutes until softened. Add garlic, tomato paste and paprika and cook 30–60 seconds until fragrant and tomato paste darkens slightly. Deglaze with 1/2 cup broth, scraping up browned bits.
  4. Return browned beef to the pot. Add crushed tomatoes (or equivalent), remaining broth, Worcestershire sauce, bay leaf, oregano, and potatoes if using. Stir to combine.
  5. Seal lid and cook on High Pressure. For 1–1½ inch beef chunks: 20–25 minutes for tender but still chunky, 25–30 minutes for fork-tender. Allow natural release 8–10 minutes, then quick release remaining pressure. Test beef for doneness.
  6. Stir in cabbage chunks (and frozen peas/corn if using). Seal lid and cook on High Pressure 2 minutes, then quick release immediately to keep cabbage tender-crisp. Alternative: 4 minutes for softer cabbage or sauté 5–8 minutes until wilted.
  7. Remove bay leaf, taste and adjust seasoning with salt, pepper and a splash of vinegar or lemon if tomatoes taste flat. Stir in fresh parsley or dill and serve hot.