Cabbage, Kale, and Beef Instant Pot Soup
Ingredients
-
2
pounds
ground beef
-
4
large
carrots
-
1
large
cabbage
-
1 to 2
packages (5 to 10 oz)
fresh baby kale, spinach, or blend
-
5
quarts
chicken bone broth
-
1
tablespoon
Herbamare
-
1
tablespoon
avocado oil
Instructions
- 1. Turn the Instant Pot to Sauté and add avocado oil and ground beef.
- 2. Break up the ground beef while chopping the carrots and cabbage.
- 3. Turn off Sauté mode and add carrots, cabbage, greens, 4 quarts of broth, and Herbamare.
- 4. Seal the lid and set the pressure valve to seal position.
- 5. Set the Instant Pot to Soup|Broth setting and cook for 7 minutes.
- 6. Allow the Instant Pot to reach pressure (about 20 minutes) and then cook for 7 minutes.
- 7. After cooking, let the soup vent naturally for at least 10 minutes, then manually release the pressure.
- 8. Stir in the last quart of broth before serving.
Nutrition Facts (estimated)
Servings
7
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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