Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 pound ground beef (450g) (or ground turkey or pork)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 4 cups beef broth (950 ml)
  • 1 large head of green cabbage, shredded (approx. 6 cups / 600g)
  • 1 cup long-grain white rice, uncooked (185g)
  • 1 tablespoon tomato paste (15 ml)
  • 1 bay leaf
  • Fresh parsley, chopped (optional garnish)
  • Sour cream or plain Greek yogurt (optional garnish)

Instructions:

  1. Turn the Instant Pot to the Sauté function. Add olive oil, then sauté onion until softened. Add garlic and cook until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease.
  3. Stir in Italian seasoning, smoked paprika, salt, and pepper.
  4. Add crushed tomatoes, beef broth, shredded cabbage, uncooked rice, tomato paste, and bay leaf to the pot. Stir to combine.
  5. Secure the Instant Pot lid, ensuring the valve is set to Sealing. Select Manual or Pressure Cook and set the timer for 20 minutes.
  6. Allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.
  7. Open the lid and remove the bay leaf. Stir the soup well.
  8. Ladle the soup into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt, if desired.