A Weeknight Wonder: Spicy Beef and Cabbage in a Flash!
Craving a comforting, flavor-packed meal that won’t keep you in the kitchen for hours? Look no further! This Instant Pot Beef and Cabbage is a true game-changer for busy weeknights. It’s a savory, slightly spicy, and deeply satisfying dish that combines tender ground beef, crisp cabbage, and an aromatic blend of spices into a perfect one-pot wonder. The pressure cooker does all the heavy lifting, infusing every bite with incredible flavor in a fraction of the time. Get ready for your new favorite low-carb comfort food!
Ingredients
• 1 lb (450g) ground beef
• 2 small onions, finely chopped
• 1 cup (100g) cabbage, shredded
• 4 garlic cloves, crushed
• 2 green chili peppers, sliced
• 1 red bell pepper, finely chopped
• 4 tbsp (57g) butter
• 2 cups (480ml) beef broth
• For the Spice Blend
• ½ tsp ginger powder
• 4 whole cloves
• 1 tbsp yellow mustard seeds
• 2 tsp coriander seeds
• 1 tbsp whole peppercorns
• 2 tsp turmeric powder
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” function. Add the ground beef, chopped onions, crushed garlic, peppercorns, coriander seeds, mustard seeds, and turmeric powder. Stir well, breaking up the meat, and cook for 4-5 minutes until the beef is browned and the onions have softened.
3. Add the shredded cabbage and chopped red bell pepper to the pot. Stir everything together and continue to cook for another 2-3 minutes, allowing the cabbage to wilt slightly.
4. Pour in the beef broth and add the remaining : butter, green chilis, ginger powder, and whole cloves. Scrape the bottom of the pot to ensure nothing is stuck, then give it all a final, thorough stir.
5. Secure the lid, set the steam release handle to the ”Sealing” position, and press the ”Manual” or ”Pressure Cook” button. Set the timer for 10 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for at least 5 minutes before carefully performing a quick release for any remaining steam. Open the lid, stir, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 365 kcal
• Total Fat: 19.4g
• Net Carbs: 6.5g
• Protein: 38.1g
• Fiber: 1.7g
Pro Tips
• Pro-Tips for Perfect Beef and Cabbage
• For a deeper flavor, toast the whole spices (peppercorns, mustard seeds, coriander) in the dry pot on ”Sauté” for 1 minute until fragrant before adding the beef and other .
• Don’t overcrowd the pot. If doubling the recipe, brown the beef in two separate batches to ensure it gets a good sear rather than steaming.
• To create a thicker, gravy-like sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on ”Sauté” mode after pressure cooking and simmer until thickened.
• Adjust the spice level to your liking. For less heat, remove the seeds from the green chili peppers or omit them entirely. For more heat, add a pinch of red pepper flakes.
FAQ
Q: Can I make this beef and cabbage recipe without an Instant Pot
A: Yes, you can easily adapt this recipe for the stovetop. Use a large pot or Dutch oven. Follow steps 1-3 over medium-high heat. For step 4, bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the cabbage is tender.
Q: Is this spicy beef and cabbage recipe keto-friendly
A: Absolutely! With only 6.5g of net carbs per serving, this dish is a perfect fit for a ketogenic or low-carb diet. It’s packed with protein and healthy fats, making it a satisfying and compliant meal.
Q: How can I make this dish less spicy
A: To reduce the heat, you can remove the seeds and membranes from the green chili peppers before slicing them. For a completely mild version, you can omit the green chilis altogether. The flavor will still be rich and aromatic from the other spices.
Q: What can I do with leftovers
A: Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even more delicious the next day. Reheat gently on the stovetop or in the microwave.
