Instant Pot AIP Cabbage and Liver Meatball Soup Recipe

Y’all are just loving the Instant Pot recipes lately.  Well, I’ve got a new one for you.  This Cabbage and Liver Meatball Soup is completely AIP paleo, healthy, and perfect for those chilly winter days and nights.  Plus, it’s a great way to get your liver in your diet.  By using chicken livers, you get a much milder liver flavor.  Mixed in with the other flavors, you won’t even know you’re eating liver!

Instant Pot AIP Paleo Cabbage and Liver Meatball Soup Recipe by Tara Perillo
Instant Pot AIP Paleo Cabbage and Liver Meatball Soup

Instant Pot AIP Cabbage and Liver Meatball Soup Recipe


  • Meatballs
  • 1/2 pound chicken livers
  • 1/2 pound ground beef
  • 2 tablespoons Otto’s Naturals Cassava Flour
  • 2 cloves garlic, minced
  • 1 tablespoon each basil, oregano and rosemary
  • 1/8 teaspoon sea salt
  • Soup
  • 1 small head cabbage, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, sliced
  • 2 parsnips, spiralized (If you don’t have a spiralizer, just slice)
  • 4 cups plus bone broth or chicken broth
  • 1 tablespoon basil
  • salt, to taste


  1. First, make meatballs. Preheat oven to 375°F. Place chicken livers into food processor, and process until smooth. If you don’t have a food processor, simply chop liver into very small pieces. In large mixing bowl, combine all ingredients. Mix until incorporated well. Spoon out a little more than a tablespoon of mixture, roll into ball, and place on a baking pan lined with parchment paper. Continue until all mixture is used. Place in oven. Bake for 25 minutes. Remove from oven. Should make about 12 meatballs. Reserve for soup.
  2. Fill Instant Pot inner pot with cabbage, carrots, garlic, and parsnip noodles.
  3. Place meatballs on top.
  4. Cover with broth, to about an inch below Fill line.
  5. Add basil.
  6. Close lid securely.
  7. Press Soup button.
  8. Allow to cook for 30 minutes.
  9. When buzzer sounds, and cooking is done, press Off button.
  10. Allow pressure to decrease naturally for 10 minutes.
  11. Carefully, open lid.
  12. Serve.
  13. Add salt to taste.

Hope y’all enjoy this nutrient filled, warming Instant Pot AIP Cabbage and Liver Meatball Soup.  If you haven’t jumped on the Instant Pot bandwagon, you may want to seriously consider getting one.  This wonderful appliance has transformed the way I cook.  I can easily churn out dish after delicious dish, in half the time.  And, if you already own an Instant Pot, you may want to consider purchasing a second inner pot.  You will be able to easily go from cooking one meal to the next, with your second pot.  This is great for when you’re batch cooking.  I use my two inner pots all the time.  I’ll cook one dish, then pop in another one right away, as the other one cools.  Last week, I cooked four dishes in my Instant Pot, one right after the other.  Now, that’s the way to cut down time during your batch cooking session!

Below, you’ll find links to the Instant Pot, extra inner pot, and the spiralizer I used to make the parsnip noodles.

As always, I wish you good health…….and, good food!

*This post contains affiliate links.  If you make a purchase through one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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5 Replies to “Instant Pot AIP Cabbage and Liver Meatball Soup Recipe”

  1. This soup was delicious! The parsnips turned into perfect “noodles.” My only complaint would be the smell of the finished soup, which in my case was very “liver-y.” I think maybe from pressure cooking the already-cooked meatballs along with the soup? Next time I make it, I’ll try adding the baked meatballs to the soup just before serving and see if that helps. Distinctive smell aside, the flavor was outstanding, and I will definitelybe making this again! Thanks for the recipe.

    1. Absolutely David! You can cook this in a slow cooker or stovetop pot as well. If you’re using a slow cooker, follow the same directions, but allow it to cook for about 3 hours. Add the liver meatballs during the last 20 minutes of cooking. In a large soup pot on your stove, add all ingredients except meatballs, and bring to a boil. Then, lower heat and allow to simmer for an hour and a half to two hours, or until cabbage is very soft. Remove from heat, add meatballs, put on lid, and allow to sit for 10 to 20 minutes. Then, it’s ready to enjoy. 🙂

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