Instant Pot Cabbage Soup

This Instant Pot Cabbage Soup hosts a rich tomato broth and loads of veggies. It’s hearty, delicious, good for you and so easy to make thanks to the instant pot!

Soup is one of my go-to comfort foods, and cabbage soup is at the top of my list. This soup is nostalgic to me, as it’s one I grew up eating a lot. I wanted to make a similar version, one that was quick and easy – because you know I’m all about quick and easy; which is why I came up with this Instant Pot Cabbage Soup! All of the flavor, ready in just a bit over 30 minutes!

Instant Pot Cabbage Soup

• Easy and Quick To Make – Takes 39 Minutes Total
• Simple Ingredient List
• Can Be Made In Advance – Freezer Friendly
• One Pot Recipe
• Comforting, Hearty, Flavorful and Good For You

Made entirely in the instant pot, this easy soup recipe is so flavorsome, thanks to the simple ingredient list! We are letting those natural flavors shine. Not only is it packed with flavor, it’s also loaded with tons of veggies, making it healthy as well! Healthy comfort food? You better believe it!

Ingredient Notes

• Olive Oil – Substitute sunflower, safflower, or avocado oil.
• Onion – Large white or yellow onion, chopped.
• Carrots – Medium carrots, peeled and chopped.
• Bell Peppers – Any color will do, you can also substitute with celery.
• Garlic – Fresh is best! Minced.
• Cabbage – Medium cabbage, shredded or chopped. Any type will work.
• Seasoning – I used a combination of Italian seasoning, sweet paprika, red pepper flakes, salt & pepper.
• Diced Tomatoes – Canned diced tomatoes, or fire roasted tomatoes.
• Bay Leaves – Essential for making soup!
• Chicken Broth – Or vegetable broth, if you want to turn this into a vegetarian soup. I like using a low sodium version to control the salt.

Garnish

• Parsley – We eat with our eyes first, which is why I like to add chopped fresh parsley for a bit of garnish.

How To Make Cabbage Soup In The Instant Pot

1. Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
2. Cook Mirepoix: Add the olive oil and heat. Add the onion, carrots and bell pepper and saute for 3 minutes until the onion softens and becomes translucent. Stir in the garlic and cook for another 30 seconds or until aromatic.
3. Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
4. Cook: Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
5. Finish & Serve: Open the Instant Pot and discard the bay leaves. Stir in the soup, taste and adjust for salt or pepper. Garnish with parsley and serve.

FAQs & Expert Tips

FAQs

Tips

1. I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
2. You can also add a tablespoon or two of lemon juice for added flavor if desired.
3. Make sure to season to your preference, and feel free to add protein to the soup!
4. Instant pots can vary, so always refer to your manufacturer’s guide for detailed instructions on how to use your instant pot.
5. Don’t have an instant pot or slow cooker? You can check out my original cabbage soup made on the stove top.

Storing

Store any leftover instant pot cabbage soup in an airtight container in the fridge. Properly stored, the soup will last for 3 to 4 days.

Freezing

You can freeze this soup in individual servings, which is perfect for bringing to work for lunch! I recommend freezing this soup in airtight containers or heavy-duty freezer bags. Properly stored your cabbage soup will last in the freezer for about 2 to 3 months.

More Delicious Recipes To Try

• Egg Roll Soup
• Braised Cabbage with Bacon
• Cabbage Roll Casserole
• Beef Lentil Soup
• Cabbage Bacon Salad with Buttermilk Vinaigrette