Tired of the same old weeknight dinners? Shake things up with this incredibly simple and satisfying recipe for Beef Patties with Creamy Cabbage, made entirely in your Instant Pot! We’re talking perfectly seared, juicy beef patties nestled in a rich, savory cream sauce with tender-crisp cabbage. It’s a low-carb, high-protein meal that feels indulgent but comes together in under 30 minutes. This one-pot wonder is about to become a staple in your dinner rotation!
Ingredients
• 3 lbs / 1.4 kg lean ground beef
• 1 lb / 450g purple cabbage, shredded
• 2 oz / 55g cottage cheese
• 2 large eggs
• 2 garlic cloves, minced
• 1 tbsp / 15 ml olive oil
• ½ cup / 120 ml heavy cream
• ½ cup / 75g tomatoes, diced
• 1 tbsp / 4g fresh parsley, chopped
• Spices
• 1 tsp / 5g salt
• ½ tsp / 2.5g black pepper, ground
• ½ tsp / 1g dried oregano, ground
• ¼ tsp / 0.5g dried rosemary, ground
Instructions
1. Directions
2. In a large mixing bowl, combine the ground beef, cottage cheese, eggs, minced garlic, and fresh parsley. Season with salt and pepper. Mix gently with your hands until just combined—be careful not to overwork the meat. Form the mixture into 8 evenly-sized patties.2. Set your Instant Pot to the “Sauté” function on high. Add the olive oil. Once hot, carefully place the patties in the pot in a single layer (you may need to do this in two batches). Sear for 2-3 minutes per side until a beautiful brown crust forms.3. Add the diced tomatoes to the pot with the seared patties. Let it bubble for a minute, scraping up any browned bits from the bottom of the pot. Cook for another 3-4 minutes. Carefully remove the patties and set them aside on a plate, covering them to keep warm.4. Pour the heavy cream into the pot and add the shredded cabbage and remaining spices (oregano and rosemary). Stir everything together to coat the cabbage.5. Secure the lid on the Instant Pot, ensuring the steam release handle is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on “High” pressure.6. Once the cooking time is complete, perform a quick pressure release by carefully turning the steam release handle to “Venting.” Once the pin drops, open the lid. To serve, plate the warm beef patties and spoon the creamy cabbage alongside them. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 397
• Total Fat: 16.5g
• Net Carbs: 3g
• Protein: 55g
• Fiber: 1.7g
Pro Tips
• For the best sear, ensure your Instant Pot insert is fully heated before adding the patties. Don’t overcrowd the pot; sear in batches if necessary.
• Avoid overmixing the ground beef mixture. Mix only until the are combined to keep the patties tender and juicy.
• Feel free to swap purple cabbage for green cabbage or even a pre-shredded coleslaw mix to save on prep time.
• For an extra layer of flavor, deglaze the pot with a splash of beef broth after searing the patties and before adding the tomatoes.
FAQ
Q: Is this Instant Pot beef patty recipe keto-friendly
A: Yes, this recipe is an excellent keto-friendly and low-carb meal. With only 3g of net carbs and 55g of protein per serving, it fits perfectly into a ketogenic lifestyle.
Q: Can I use a different type of cabbage
A: Absolutely! You can easily substitute the purple cabbage with green cabbage. For an even quicker prep time, a pre-shredded coleslaw mix works great as well.
Q: How do I prevent my beef patties from getting dry
A: The key to juicy patties is to avoid overmixing the ground beef mixture. Gently combine the ingredients until they just come together. Searing them first also helps lock in the juices before pressure cooking.
Q: What can I use instead of cottage cheese
A: The cottage cheese adds moisture and protein. If you don’t have it, you can omit it or substitute it with a small amount of ricotta cheese or a tablespoon of heavy cream in the beef mixture for added richness.
