December 10

Instant Pot Hamburger & Cabbage Soup

We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.

The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.

Instant Pot Hamburger and Bok Choy Soup

A variation on Hamburger and Cabbage Soup
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Dinner, Lunch, Soup
Calories 2834 kcal


  • Instant Pot


  • 1 lb Ground Beef
  • 3 heads Bok Choy cut into 1" strips.
  • 1-2 Carrots diced
  • 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
  • 3-4 Potatoes diced
  • 18 oz Kidney Beans drained
  • 14 oz Bone broth
  • 4 cups Water
  • 2 tbsp Garlic Powder
  • 1/2 tsp Paprika
  • 2 tsp Sea Salt
  • 2 tsp Black Pepper, ground


  • In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
  • Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
  • Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
  • Add all the spices; salt, pepper, garlic, and paprika
  • Add the bone broth and the and water, give it a good stir.
  • Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
  • Serve immediately. The soup tastes even better the next day!


Original recipe:


Sodium: 7480mgCalcium: 3157mgVitamin C: 1311mgVitamin A: 123377IUSugar: 50gFiber: 85gPotassium: 13540mgCholesterol: 322mgCalories: 2834kcalTrans Fat: 6gSaturated Fat: 36gFat: 100gProtein: 194gCarbohydrates: 320gIron: 54mg
Keyword Beef, Bok Choy, Bone Broth, Broth, Cabbage, carrots, Ground Beef, Hamburger, Instant Pot, Kidney Beans, Tomatos
Tried this recipe?Let us know how it was!

August 29

Lemon Garlic Sauteed Bok Choy

We both like this recipe a lot.  The lemon and garlic really step up the flavor of the bok choy.  It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.


Lemon Garlic Sauteed Bok Choy

Quick, delicious, satisfying. Lots of flavor!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine Chinese
Servings 4


  • 1 lb Baby Bok Choy
  • 1.5 tbsp Extra-Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1 pinch Crushed Red Pepper optional for spicy
  • Sea Salt
  • 1/2 Lemon cut into wedges


  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
  • Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
  • Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,


Original recipe:
Tried this recipe?Let us know how it was!