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!

March 20

Instant Pot Corned Beef and Cabbage

This was our first Saint Patrick’s day with our Instant Pot, so you know exactly what we had to do… Corned Beef and Cabbage! Why don’t people make this more often then just this one day a year for everyone’s favorite drinking holiday? Can you recall ever having a bad piece of corned beef? I mean maybe you got more fat and gristle in your brisket than you would have preferred, but never a bad one – no way.

This was a pretty easy to make recipe even though it’s a two part process. Cook the beef first. Then while it’s cooling, you cook the veggies. Combine them and serve with some of that cooking sauce. Enjoy your Guinnesses and eat and drink responsibly!

Instant Pot Corned Beef and Cabbage

Course Main Course
Cuisine American, Irish
Servings 6 servings
Calories 729 kcal


  • 3 pound Corned Beef
  • 2 cups beef broth or water
  • 2 cups beer or broth or water
  • 1 Sweet Onion, medium quartered
  • 6 cloves Garlic crushed

Pickling Seasoning: (*skip if your brisket came with a spice packet)

  • 1 teaspoon Yellow Mustard Seed
  • 1 teaspoon Black Peppercorns, whole
  • 1 teaspoon Coriander seeds
  • .5 teaspoon Allspice, whole
  • 3 Cloves, whole
  • 3 Bay leaves
  • .5 teaspoon Ginger, ground


  • 6 carrots, medium peeled, chopped
  • 6 red potatos quartered
  • 1 Cabbage cut into eighths


  • Add the corned beef to the Instant Pot.
  • Add the quartered onion, crushed garlic, pickling spices, and the liquid. The liquid should cover the brisket. If needed add another cup of liquid. Make sure you do not go over the MAX fill line.
  • Put the lid on your Instant Pot and set the valve to close. 
    Cook on High Pressure for:
      – 75 minutes for a 2lb brisket
      – 80 minutes for a 3lb brisket
      – 85 minutes for a 4lb brisket  
    *If the brisket is thicker than 1.5 inches, add 5-6 minutes for every .5 inch
  • When finished, let it have a NPR of 15-20 minutes before you vent it and release pressure.
  • Set the cooked brisket in a deep dish or container. Transfer 1 to 1.5 cups of the liquid with it.
  • Add your steamer basket into your Instant Pot to make it easier to the veggies. 
  • Add the potatoes and carrots. Add the cabbage wedges on top of them 
  • Put the lid on your Instant Pot and set the valve to close. 
    Cook on High Pressure for 3 minutes followed by a quick release.
  • Open the top and remove your veggies by carefully pulling out the steamer basket
  • Cut the brisket across it’s grain into slices and serve with the vegetables.
  • Strain the liquid and pour some over the brisket before serving. Store remaining brisket in the liquid in an airtight container.


Sodium: 3174mgCalcium: 151mgVitamin C: 142.3mgVitamin A: 10355IUSugar: 13gFiber: 10gPotassium: 2247mgCholesterol: 122mgCalories: 729kcalSaturated Fat: 11gFat: 34gProtein: 42gCarbohydrates: 57gIron: 6.8mg
Keyword Instant Pot
Tried this recipe?Let us know how it was!