Keto Cabbage and Beef Soup
A hearty low-carb soup packed with flavors from seasoned ground beef, tender cabbage, and zesty tomatoes, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound ground beef Look for lean beef for a healthier twist.
- 3 cups cabbage, shredded or chopped Adds a crisp texture that soaks up the broth beautifully.
- ½ cup green bell pepper, finely chopped Provides a fresh, aromatic note to the flavor profile.
- 1 can tomatoes with green chilies (10 ounces) Offers a vibrant tanginess with a hint of heat.
- 1 can tomato paste (7 ounces) Adds depth and richness to the broth.
- 2 tablespoons chili powder Brings warmth and a touch of spice.
- 1 teaspoon oregano Imparts a slightly sweet and peppery flavor.
- 1 teaspoon cumin Adds an earthy undertone.
- 1 teaspoon garlic powder For a savory punch.
- 32 ounces beef broth The foundation of the soup.
- to taste salt and pepper Essential for seasoning.
Instructions
Preparation
- Using the sauté function on your Instant Pot, lightly spray the bottom of the pan and add the ground beef. Cook until browned, making sure to drain off any grease, then turn the sauté function off.
- Add the chopped cabbage, finely chopped green bell pepper, canned tomatoes with green chilies, tomato paste, chili powder, oregano, cumin, garlic powder, and beef broth to the pot. Stir everything together well.
Cooking
- Secure the lid on your Instant Pot, ensuring that the steam valve is closed. Set the pressure cooker cycle for 15 minutes.
- Allow about 15-20 minutes for the machine to build up pressure before the cooking cycle starts.
Finishing Up
- Once the cook time ends, allow the steam to naturally release for 5-10 minutes for safety. Then, carefully release any remaining steam manually.
- Stir the soup, taste, and adjust seasoning if necessary. Ladle into bowls and enjoy.
Notes
Browning the beef adds complexity to the flavor. Customize the greens with spinach or kale if desired. Adjust the chili powder for more or less spice.