Cabbage, Kale, and Beef Instant Pot Soup

Do you have a go-to dinner? One that you make frequently? I’ll have a go-to recipe for a while, then it changes, and something else is the go-to for a while. Like in the summer my go-to dinner is my homemade ice cream recipes. (Right now you’re wondering if I’m kidding. I’m not 🙂 )

This Cabbage, Kale, and Beef Instant Pot Soup is my current go-to recipe. It’s the easiest thing ever to make, and lucky for me, it’s Ginger’s favorite dinner. Lucky because it’s super good for her, and lucky you and me, because it’s super good for us too 🙂 On nights that one of the kids has dance class at dinner time (meaning by the time we get home everyone is hangry) I like to have this Cabbage, Kale, and Beef Instant Pot Soup waiting and ready.

You can make it with store-bought bone broth, but I usually use homemade (recipe in my book), because it takes this soup from good to amazing, as it does with all soups.

I’ve had lots of people asking me if I prefer my 8 Quart Instant Pot over my slow cooker, and why. Yes, I do prefer it. My Instant Pot holds TWICE as much as my slow cooker, so I can make twice as much food at a time. That right there would be reason enough for me, but there’s more. I also love how fast I can make things: 1 hour for bone broth as opposed to 10 hours in the slow cooker, 35 minutes for soup as opposed to 4 hours in the slow cooker, 25 minutes for wings and drumsticks, and so on. And like the slow cooker, the meat that comes out is the MOST tender and delicious.

I also love that I can make 2 racks of ribs at a time in the Instant Pot, and they fall off the bone!

All of the recipes I just listed will be posted ASAP. 🙂 In the meantime, enjoy this soup!

Cabbage, Kale, and Beef Instant Pot Soup

grain-free, Paleo, dairy-free

2 pounds ground beef
4 large carrots, scrubbed and chopped
1 large cabbage, chopped into long strips
1 to 2 packages (5 to 10 oz) fresh baby kale, spinach, or blend
5 quarts chicken bone broth, use divided
1 tablespoon Herbamare

1. Turn the 8 quart Instant Pot to Sauté. Add a tablespoon of avocado oil, then add the ground beef.
2. Periodically break up the ground beef with a spatula while you chop the carrots and cabbage.
3. Turn off the Sauté mode and add the carrots, cabbage, greens, 4 quarts of broth, and Herbamare.
4. Put the lid on and make sure the pressure valve is in the seal position. Turn the Instant Pot to the Soup|Broth setting. Turn off the Warm feature if desired, then set to 7 minutes.
5. It will take the Instant Pot about 20 minutes to get to pressure, then the 7 minutes will begin.
6. When the Instant Pot beeps to let you know that it’s finished, let the soup vent naturally for at least 10 minutes, then manually release the pressure with a towel-covered hand.
7. Stir the last quart of broth into the soup*, then serve and enjoy!

*I add the last quart of broth after cooking for 2 reasons: 1) to cool the soup down faster for my hungry kiddos and 2) because I can squeeze more greens on top that way. (The greens shirk so much in the cooking process.) If you prefer you can add all of the broth at once.

Serves 7

♥, Kelly