Instant Pot Cabbage Stew with Ground Beef
Instant Pot Cabbage Stew with Ground Beef is low-carb, hearty, filling, and made with a few basic ingredients. Perfect for weeknight dinners!
Servings 6 servings
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 1/2 lbs ground beef
- 2 tablespoons tomato paste
- 1 15 oz can fire-roasted tomatoes
- 1/8 teaspoon red pepper flakes
- 1 tablespoon sweet paprika or smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 green cabbage medium to large, core removed and roughly chopped
- 2 cups beef broth or chicken broth
- salt and pepper to taste
Turn on the Saute function wait for it to display Hot and add the olive oil. Add the onion once the oil is hot and cook, stirring for 3-4 minutes.
Add the garlic and stir for 30 seconds. Add the beef and brown it, breaking it with a wooden spoon, until no longer pink and with brown bits, about 5-7 minutes.
Add the rest of the ingredients and stir to combine.
Close and lock the lid, point the valve to Sealing and Pressure Cook for 10 minutes, followed by a 5 minutes NPR.
Once the pressure was released open the IP, give the stew a good stir and serve.
Calories: 423kcal | Carbohydrates: 18g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 566mg | Potassium: 761mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1127IU | Vitamin C: 61mg | Calcium: 131mg | Iron: 4mg