Instant Pot Cabbage Soup

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• 1 1/2 tablespoons extra virgin olive oil
  Ingredient note

  Source: 1 1/2 tablespoons extra virgin olive oil
• 1 each medium onion (chopped)
  Ingredient note

  Source: 1 medium onion (chopped)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• 1 teaspoon oregano
  Ingredient note

  Source: 1 teaspoon oregano
• 1 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste
• 2 each large carrots (chopped)
  Ingredient note

  Source: 2 large carrots (chopped)
• 3 stalks celery (chopped)
  Ingredient note

  Source: 3 stalks celery (chopped)
• 6 cups chopped cabbage (about 1/2 head of cabbage)
  Ingredient note

  Source: 6 cups chopped cabbage (about 1/2 head of cabbage)
• 15 ounce can diced tomatoes
  Ingredient note

  Source: 15 ounce can diced tomatoes
• 15 ounce can tomato sauce
  Ingredient note

  Source: 15 ounce can tomato sauce
• 32 ounces Zoup! Good (Really Good® Veggie Broth)
  Ingredient note

  Source: 32 ounces Zoup! Good (Really Good® Veggie Broth)
• 1/4 cup chopped fresh parsley
  Ingredient note

  Source: 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
  Ingredient note

  Source: 2 tablespoons chopped fresh oregano

1. Place the olive oil in the insert of the Instant Pot and turn on Sauté mode.
2. Once hot, add the onions and cook for about 3 minutes until starting to soften.
3. Add the garlic, ground beef, oregano, paprika, salt and pepper to the Instant Pot and cook until beef is browned, breaking up with a spatula as it cooks.
4. Add the carrots and celery and cook for another 3 minutes.
5. Turn off Sauté mode and add the remaining ingredients to the insert of the Instant Pot.
6. Close the lid, turn the dial to the "sealing" position and cook on Manual mode for 10 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure before cooking time starts.
7. After the 10 minutes of cooking time when the timer alerts, manually release the pressure by turning the dial to "venting".
8. Open the lid and stir in the fresh parsley and oregano. Season to taste with additional salt and pepper as needed and serve.