Instant Pot Ground Beef and Cabbage Soup | Low-Carb | Keto-Friendly

I had a half head of cabbage, bits of carrots and celery, and some ground beef in the fridge so I decided to throw this together as a fridge purge meal before this week’s grocery trip. Absolutely easy and delicious way to use up odds and ends and everything else comes from the pantry or spice rack. Feel free to customize with whatever veggies or seasonings you prefer. I probably would have liked to add another ½ – 1 lb of cabbage because that was my favorite part. I love how the cabbage softens into buttery bits of awesomeness!

Bonus tip: I never throw out my celery leaves and tops. They make for great stir-ins for a lot of dishes and are perfect substitutes when I'm out of parsley. I keep them wrapped in a moist paper towel in a zip top bag and they last up to a month.

Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
#cabbagesoup #instantpot #madewithfilmora

Today’s Ingredients:
2 TB olive oil
1 lb ground beef
1 medium onion, chopped
4 garlic cloves, minced
½ TB Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
3 celery ribs, chopped
3 medium carrots, chopped
1½ -2 lbs cabbage, 1” chunks
4 cups chicken broth
15 oz can crushed tomatoes
15 oz can diced tomatoes, fire-roasted

1 cup chopped celery leaves (or parsley)
salt and pepper to taste

Instructions:
1. Heat the Instant Pot on sauté mode. When the display reads “HOT,” add the olive oil and ground beef. Use a spoon or spatula to break up the meat while you stir occasionally and cook the ground beef until fully browned and no pink is showing.
2. Add the onion and cook for a few minutes to soften.
3. Add the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Stir for a minute until fragrant and to incorporate the seasonings.
4. Add the celery, carrots, cabbage, and broth and stir to combine. Scrape up any stuck-on browned bits from the bottom of the pot during this step.
5. Layer the crushed and diced tomatoes over the top, spreading them around without stirring up the rest of the ingredients.
6. Lock the lid and cook on manual/high for 10 minutes followed by a 15 minute natural pressure release before releasing any remaining pressure and reopening the lid. Fair warning: because this is a soup which has a high volume of ingredients and liquid, it will take some time to both come up to pressure and back down again, even after the NPR. Expect about 20 minutes in the beginning and 5+ minutes at the end. Be patient.
7. Stir in the celery leaves and taste for seasoning. Add salt and pepper if needed.
8. ENJOY!

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