Today I’m going to be able to use up some stew beef from the freezer, a cabbage that’s been sitting in the fridge for a week, and make use of the neglected Instant Pot. It’s a win, win, win! Here’s the inspiration recipe  but as you already know, not only do I like to change recipes a bit, this type of soup is meant to be adaptable; it’s a perfect “clean out the refrigerator” type meal.

Beef and Cabbage Soup

1 to 1 1/2 pounds beef, cut into cubes
1 tablespoon olive oil
1 can (14-16 oz) diced tomatoes, undrained
1 can (14-16 oz) green beans, drained
1 can (14-16 oz) tomato sauce
2 potatoes, peeled and diced
2-3 carrots, peeled and diced (about 2 cups)
1/2 cup chopped onion
2-3 teaspoons beef bouillon
2 teaspoons seasoned salt
1 teaspoon minced garlic
1 teaspoon oregano and/or Italian seasoning
1/2 teaspoon pepper
1 small head cabbage, shredded (about 4 cups)

Start by sautéing the beef cubes in a bit of olive oil. Then add everything else except the water and cabbage. Add water to cover, then cook on high for 45 minutes. It’s best to use the natural release method, but once that’s happened (feel free to speed it along if necessary, just watch out for splattering hot liquid), stir in the cabbage and let sit for several minutes to soften.

Note: Since I’m going to use leftover cooked rice (another win!) instead of potatoes, I’ll add that with the cabbage.