INSTANT POT CABBAGE SOUP WITH BEEF 
28 oz. can diced tomatoes
1 lb. lean ground beef or sausage
1 lb. chopped green cabbage (about 5 c.)
4 c. beef stock
1 c. riced cauliflower
½ c. diced onions
½ c. diced carrots
1 Tbs. olive oil 
1½ tsp. salt
1 tsp. dried oregano 
1 tsp. dried thyme
Select the sauté mode on the pressure cooker for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add ground beef and cook for a few minutes until browned, breaking it apart as it cooks. Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the sauté mode. Add tomatoes (including liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Briefly stir together. Secure the lid and seal the vent. Cook at high pressure for 20 minutes, followed by a 15-minute natural release. Manually release remaining pressure. Uncover and stir. Serve while hot. This recipe yields 6 g ...