Recipe By alievanleuven
Published Dec 18th
Prep 15m Cook 40m Additional 20m Ready In 75m
Servings 6 servings Calories 237.1

This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery, or zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup chopped carrot
  • 1 cup chopped Yukon Gold potato
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 8 cups water
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
  • ½ head cabbage, cored and coarsely chopped
  • 8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
  2. 2 Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

Nutrition Facts

  • Calories 237.1
  • Carbohydrate 18.5 g
  • Cholesterol 47.3 mg
  • Fat 11.6 g
  • Fiber 4.4 g
  • Protein 15.5 g
  • Saturated Fat 4 g
  • Sodium 626.9 mg
  • Sugar 8.8 g


  1. delicious!
  2. Loved this recipe as is. Very similar in taste to O.G. minestrone soup! In fact, one could add kidney beans, spinach and a few items easily to replicate minestrone. The quantities listed for cabbage, potatoes and carrots could easily be increased. I used Yukon Gold potatoes, they held together fine
  3. An incredible soup. Only changed broth to a combination of vegetable and chicken because that s what I had (six cups). Believe I would be happy to have this for many days in a row.
  4. Loved it was eating easy to make. I will definitely make this again. My whole family loved it.
  5. First time I ve ever put cabbage in my vegetable beef barley soup. It was amazing. Thank you
  6. I will make it again.
  7. Very easy and very good... Recommend making this simple and fantastic meal
  8. I made this last evening and had it for dinner and it was ok. I brought it with me for lunch today and it was great. The flavors had time to meld together. I had it again for dinner tonight it was so good.
  9. Recipe made as written with one exception. I used red potato instead of yellow because it holds its shape better. Delicious base hamburger soup to mix and match all the veggies in the drawer, as alievanleuven said. Nice. Thanks for the recipe. :)

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