Instant Pot Cabbage Stew with Ground Beef

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Cooking for my family is my love language, so on busy weeknights I rely on quick, easy dinners like this One Pot Instant Pot Cabbage Stew with Ground Beef. It takes just minutes to prep and only 10 minutes to pressure-cook this low-carb, hearty, filling dinner made with budget-friendly ingredients.

Overhead shot of Instant pot cabbage stew with ground beef.

Comfort food that doesn’t break your budget is always a winner! I am going to include a few more stress-free dinners I highly recommend: Slow Cooker Baked Potato Soup, IP Pork Stew, or Chicken Stew.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-i ns:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More cabbage recipes:

Instant Pot Cabbage Stew with Ground Beef is incredibly easy to make. The recipe gets bonus points for being highly customizable and budget-friendly. I enjoy making a big batch and freezing some for later. The key to great flavor is taking a few extra minutes and browning the beef; it locks in juices and flavor. The perfectly browned beef, tender cabbage, fire-roasted tomatoes, herbs, and spices make it irresistible

Instant Pot cabbage stew with ground beef on a spoon.

Why you will love this recipe

Budget-friendly: I can make this hearty meal to feed the whole family for less than $10 and still have leftovers. Cabbage makes this such an inexpensive, filling dish.
It is so fast: It takes me fewer than 20 minutes to prepare this easy dinner, so it’s ready to eat in about 40 minutes. That’s perfect for a weeknight or any night when I haven’t got time to cook.
All in one pot: It’s nice to do it all in one pot, so I don’t end up with a sink full of dishes to clean. I sauté the aromatics and ground beef in the Instant Pot before pressure cooking to caramelize it and seal the flavors into the meat.
Pressure point: The whole point of the pressure cooker is that it can soften the cabbage quickly. It also helps the meat and cabbage absorb the delicious herbs and spices as well as the broth and juices from the tomatoes and aromatics.

What you will need

Meat: I use 85/15 lean ground beef for the best flavor without too much fat.
Produce: Green cabbage has a sweet, mild flavor and dense leaves that can handle high pressure without turning mushy, but still soften nicely. I sauté diced yellow onion and minced garlic with the ground beef to create a sweet, savory caramelization. Fire-roasted tomatoes complement the ground beef and cabbage with a subtle tangy smokiness.
Wet ingredients: I sauté the garlic and onion in olive oil to keep them from burning and add rich flavor. Low-sodium beef broth gives the stew its rich, savory base without too much saltiness. Tomato paste thickens the broth while adding a sweet, tangy tomato taste and a deep red color.
Seasonings: Besides salt and pepper, I add a pinch of red pepper flakes for heat, smoked paprika to keep the smoky theme going, cumin for warm, earthy depth, and oregano for an herbal, peppery taste.

How to prepare

Sauté and brown: First, I heat the oil in the Instant Pot and sauté the onion for 3 minutes. Then, I sauté the onion for 30 seconds, add the ground beef, and brown it, breaking it up with a wooden spoon. I let it brown for 5 to 6 minutes or until it is no longer pink, scraping all the brown bits from the bottom of the pot.

Cook the stew: Now, I stir in the rest of the ingredients, lock the lid, cook on high for 10 minutes, and let it naturally release for 5 minutes.

Stir and serve: Afterward, I open the pot, stir the stew, and let it rest for a few minutes before serving.

Instant Pot cabbage stew with ground beef.

Expert tip

Fixing greasy cabbage stew

I usually don’t worry about draining the grease after browning ground beef because I use very lean 85/15 ground beef. However, if there is still too much grease in the pot afterward, or if you’re using ground beef with more fat, stop and drain the fat before adding the rest of the ingredients. Or use paper towels to blot excess grease from inside the pot without removing it. Either way will work.

More tips to consider:

Make sure the cabbage is fresh and heavy for its size, with tight leaves and a vibrant color.
Cut the cabbage into same-sized pieces so it cooks evenly.
Let the Instant Pot heat up. Before adding the onions, heat the oil.
Bning ground beef is important. It caramelizes the meat and builds more flavor.
Don’t forget to deglaze the pot. Leaving browned bits stuck to the bottom of the pot can cause a burn notice.

Recipe variations and add-ins:

Different meat: I sometimes use ground chicken or turkey for a leaner, lighter chili. But I switch the broth to chicken or vegetable as well.
Bacon: I love this with bacon. I can make it right in the Instant Pot before sautéing the aromatics and then use the bacon fat instead of oil.
Vegetarian stew: To make this vegetarian cabbage stew, I leave out the ground beef and add a couple of veggies like bell peppers, potatoes, celery, and zucchini.
More protein: If I serve this vegetarian, I can add protein with some canned beans, chickpeas, or tofu.
Spicy stew: To make this stew spicy, I add some jalapeño peppers and cayenne pepper.

Juicy instant pot cabbage stew with ground beef in a bowl.

Serving suggestions:

First, I want to make sure I have some crusty bread with this stew because the juices are too good to waste. I want to get every drop! Whether it’s just a basket of French bread or a homemade loaf, I have to serve something. My easy yeast bread only needs 5 common ingredients and is perfect for beginners. But my Amish white bread is so soft and fluffy; I love it with any soup or chili. With just 5 ingredients and no hand kneading, it’s easy too.

Rather have something quicker? These 30-minute dinner rolls come together fast and are perfect for dipping in this thick, rich stew. I love to double the recipe because I like to have them for breakfast and snacks too. My kids’ favorite way to enjoy this recipe is in these delicious bread bowls. They are perfect for any soup or stew, and you don’t have to worry about doing the dishes afterward. Kids love to tear off pieces and dip them in the stew. For dessert? These apple dumplings in spiced sugar sauce are done, then served slightly warm with a scoop of ice cream.

How to store leftovers:

Refrigerate: Save leftovers in an airtight container in the fridge for up to a week.
Freezing: To freeze, I put leftovers in quart-sized freezer bags so I can take out just what I need. They will stay fresh for up to 3 months.
Defrost: I thaw frozen leftovers in the fridge overnight before reheating.
Reheating: Reheat leftover stew in a saucepan over medium-low heat, stirring frequently, until heated through.

cabbage stew on a table with the Instant pot next to it.

Frequently asked questions

Why is my Instant Pot cabbage stew watery?

Because the Instant Pot traps steam, the added liquid has nowhere to go. That means, if there is too much liquid in the first place, it will not be able to reduce while cooking. If it needs to be reduced, set the pot to sauté and let it simmer for 5 to 10 minutes after cooking to reduce the extra liquid. Another way to fix it is to add a cornstarch slurry: 1 teaspoon cornstarch and 1 teaspoon cold water.

Why is my cabbage so hard?

It may not have been cooked long enough. It usually takes 4 to 6 minutes to cook cabbage in an Instant Pot. Since this recipe calls for chopping the cabbage into chunks, it shouldn’t take that long. Even with the added ingredients, this recipe cooks the cabbage for 10 minutes, so it should be soft and tender by then. If you cook it longer, it will likely get mushy.

Can I use a different kind of cabbage?

I prefer green cabbage because it’s firm and holds up well to pressure cooking. I also like the sweet, mild flavor. Other people like savoy cabbage for its flavor and because it cooks faster. Savoy cabbage cooks in just 6 minutes. Red or purple cabbage also works, but it turns the broth purple or blue. Napa cabbage cooks very fast, so it only needs 2 minutes.

Why is my Instant Pot cabbage stew bitter?

If cabbage cooks for too long, the cell walls collapse and the sulfur compounds degrade. This causes it to turn bitter. Pressure cooking is an intense, moist heat. This can also cause the cabbage cells to burst. Cook the cabbage only as long as it needs to soften. Also, use younger cabbage. Older heads of cabbage have harsher compounds in them that taste bitter. Choose a small to medium head of cabbage that is heavy for its size.

More cabbage recipes:

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