Instant Pot Stuffed Cabbage Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A savory cabbage soup twisted from traditional stuff cabbage ingredients into a quick electric pressure cooker meal. Ground turkey swaps in for beef, lightening the dish, with quinoa instead of rice for added texture and nutrition. Quick sautéing develops flavor before liquid joins. The cabbage wilts down tender; tomatoes break apart, mingling with broth and spices. Balanced salt and pepper enhance, not overpower. Quick release steam keeps cabbage bright, not mushy. Served hot, a little spicy kick and an unexpected chew from quinoa. A winter warmer reimagined for busy cooks who watch for texture, aroma, and sound while they work.
Prep:
12 min
Cook:
17 min
Total:
29 min
Servings:
6 servings
#Instant Pot
#cabbage soup
#ground turkey
#pressure cooker
#quinoa
#healthy meals
#quick soup
#American cuisine
#one pot meals
#winter soup
Start with meat sizzling, browning slowly to build that deep savory note. Ground turkey offers a fresher edge than beef but needs careful browning so it doesn’t steam and go pale. Quick throwing in onions and garlic means flavor layering in minutes, not hours. Tomato juice and broth bring acidity and moisture; important to cut richness from meat. Quinoa over rice—switched here—adds a nuttier chew and absorbs broth like a sponge. Cabbage chopped medium, not shredded paper-thin, so you get firm but tender bites. Cook under pressure just right, 17 minutes, to avoid mush but still tenderize. Steam release signals end—a blast of hot air and that steam hissing, smell hitting your nose. Season well at finish. This twist tried and true. Winter soup, company food, and quick weekday fix rolled into one pot.
Ingredients
- 1.5 pounds ground turkey instead of beef
- 1 medium onion chopped fine
- 3 cloves garlic smashed
- 1 can (14 ounces) diced tomatoes with juice
- 1 cup tomato-vegetable juice blend
- 4 cups beef broth
- 3/4 cup quinoa rinsed well
- 4 cups shredded green cabbage
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika optional twist
- 1 tablespoon olive oil for sautéing
About the ingredients
Ground turkey works better here than beef for lighter flavor and less grease; if beef preferred, use 85% lean and drain well. Quinoa substitutes rice perfectly, soaking broth but holding texture under pressure cooking. Rinse quinoa well to avoid bitterness. Onion chopped fine for quick release of sweetness; garlic smashed not minced to avoid burning so fast during sauté. Use canned diced tomatoes with juice for acidity and hearty chunks. Tomato-vegetable juice brings umami depth—replace with V8 or plain tomato juice if needed. Beef broth can be replaced by chicken or vegetable broth, but keep salt under control. Smoked paprika is an optional lift, adds subtle smoky warmth. Olive oil needed to sauté and prevent sticking; if none, butter or neutral oil works. Salt and pepper added early and adjusted at end for maximum control—pressure cooking dulls flavors initially.
Method
browning meat
- Turn Instant Pot to sauté, medium-high till oil shimmers and slightly ripples. Toss in ground turkey. Brown with lid off, breaking up clumps. Stir every 2 minutes or so till pink flecks gone, some browned bits at bottom smelling nutty. Drain fat if needed, but turkey often leaner, less grease to worry about.
layering flavors
- Add diced onion and garlic to pot. Stir. Hear sizzle. Wait—a minute or two till translucent, smelling sweet and pungent. Add tomatoes, vegetable juice, broth. Stir to lift browned bits stuck on bottom, flavor base. Pour in quinoa, then cabbage. Salt and pepper now, plus smoked paprika if using. Mix well but gently—not mushy.
pressurized cooking
- Seal lid onto pot. Ensure steam valve closed, set to sealing. Set on high pressure for 17 minutes. Don't worry exact timing; good cabbage texture balances between too crisp and falling apart. Pressure builds, you smell tomato tang and meatiness mingled.
finishing up
- When cook finishes, release pressure quickly—but carefully, steam whooshes out like kitchen thunder. Remove lid away from face. Stir soup gently. Taste for seasoning. More salt or pepper? Add now. Cabbage should be tender yet holding shape. Quinoa flakes puffed but still chewy.
- Serve piping hot. Notice colors: bright green cabbage, ruby tomatoes, creamy quinoa grains. That’s how you know it’s done right.
Cooking tips
Always heat oil before adding meat so it sears rather than steams—this develops better flavor and browning. Stir frequently but don’t overdo it; let edges brown well before turning. Remove excess fat if there’s a lot; leaner meats might need none. Adding onions and garlic after meat prevents burning garlic early, releasing aroma just right. Use the stir to lift fond (browned bits) from bottom—critical for depth. Layer in tomatoes, juices, broth, then quinoa and cabbage gently; too much stirring can bruise cabbage. Seal and set exact pressure cooker time between 15-20 minutes; 17 was personal sweet spot, adjusting for cabbage thickness. Quick release is non-negotiable; helps stop softening immediately, keeps veggies bright. Taste well before serving; pressure cooking masks seasoning. Finish with salt and needed pepper or heat for balance. Serve hot and fresh for best texture. Don’t cover leftovers tightly until cooled, or soup continues softening.
Chef's notes
- 💡 Brown meat hot oil first. Wait till oil ripples and smokes slight—sear, no steam. Turkey needs patience; browning builds deeper taste, less pale patches. Stir every couple minutes. Remove excess fat if pooling but usually lean enough to skip. That browned bottom fond? Don't waste, stir it in after adding liquids to boost flavor soluble in broth.
- 💡 Add onions and smashed garlic after meat browned. Garlic smashed not minced or chopped fine because minced burns fast in high heat. Smashed releases aroma slowly but stays juicy. Let onions get translucent before adding tomatoes and broth—soft but not mushy. Wait for sizzle to fade slightly, smell sweet onion aroma penetrating before next step.
- 💡 Use canned diced tomatoes with juice for acidity and chunks. If out, replace with plain tomato juice plus chopped fresh tomatoes for texture. Quinoa rinsed well, no bitter coating. Adds chew you won’t get from rice plus picks up flavor like sponge. Put quinoa last in pot before cabbage to prevent overcooking and mushy mess.
- 💡 Pressure cook on high for 17 minutes exactly. Between 15 and 20 could work but cabbage texture changes fast here. Quick release steam immediately after cooking. Opening slowly or natural release softens cabbage too much, soggy. Steam whooshing out is signal dish done. Visual check: cabbage still green but tender; quinoa flakes puffed, grains separate, not gummy.
- 💡 Finish with salt and pepper after pressure cooking. Salt added early to liquid dulls flavor in pot. Adjust at end to control seasoning intensity. Smoked paprika optional but adds subtle smoky layer that lifts turkey and tomato notes. If lack smoked paprika, add small pinch of cayenne or mild chili powder for warmth. Stir gently to keep cabbage shape intact.
Common questions
Can I substitute beef for ground turkey?
Use 85% lean beef if swapping. Drain fat after browning because beef more greasy. Turkey leaner, less grease to start. Beef changes flavor richer, meatier but cooks same way. Watch fat level closely, skip if too much pooling.
What if I don't have quinoa?
Use rice but rinse well first or arborio for creamier texture. Rice cooks faster, so layer in later or reduce pressure time to avoid mush. Bulgur or barley possible alternative but soak prior. Quinoa preferred for chew and nutrition.
How to avoid mushy cabbage?
Size matters—chop medium, not shredded thin. Pressure cook 17 minutes max. Quick release crucial to stop softening promptly. Overcooking cabbage makes soup dull green and soggy. If unsure, reduce by 2 minutes next time.
How to store leftovers?
Cool uncovered until room temp. Store in airtight container but don’t seal hot soup directly or soften continues. Refrigerate for 3 to 4 days. Can freeze but texture changes. Reheat gently on stove, add splash broth if thickened too much.
