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Home / Recipes
39 minutes
4.67 from 3 votes
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Instant Pot Cabbage Soup

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by: Joanna Cismaru
03.07.21
Updated: 03.07.21

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pin for 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!

cabbage soup in a white bowl with a spoon inside.

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

overhead shot of all the ingredients needed to make cabbage soup.
  • 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

detailed process shots showing 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

What Is Cabbage Soup?

It’s exactly what it sounds like! Cabbage soup is a hearty vegetable soup that is really popular in Polish, Slovak and Ukrainian cuisine, and can also be found in Czech, German, French and Swedish cuisine. It’s so good, everyone in the world has their own version! My mom also used to make her variation of cabbage soup, which is loaded with veggies, similar to this one!

What Can I Add To My Soup?

You can really load up this soup with all your favorite veggies and even add protein to it like chicken or beef! I always recommend to taste for seasoning to ensure the soup is seasoned to your preference, so feel free to add whatever you see fit, whether it be herbs, veggies, or spices.

Can I Make This In The Crockpot?

Certainly! Throw all the ingredients into your crockpot and cook on low for 8 hours or high for 4 hours.

How To Serve

I like to serve this with fresh bread to ensure I get every ounce of soup in that bowl! Garlic bread and cheese toast are great options, or just go basic with crackers, they never do me wrong!

cabbage soup in an instant pot with a ladle lifting some up.

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.

cabbage soup in a white bowl with a spoon inside.

More Delicious Recipes To Try

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

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cabbage soup in a white bowl with a spoon inside.

Instant Pot Cabbage Soup

4.67 from 3 votes
Prep: 10 mins
Cook: 9 mins
Pressure + NPR Time: 20 mins
Total: 39 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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!

Equipment

  • Instant Pot – 6 Quart

Ingredients

  • ¼ cup olive oil
  • 1 large onion chopped
  • 2 medium carrots peeled and chopped
  • 1 medium bell pepper chopped
  • 3 cloves garlic minced
  • ½ medium cabbage shredded or chopped
  • 2 tsp Italian seasoning
  • 1 tsp sweet paprika
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • ½ tsp red pepper flakes
  • 14.5 oz diced tomatoes 1 can, or fire roasted tomatoes
  • 2 bay leaves
  • 8 cups chicken broth or vegetable broth

Garnish

  • 1 tbsp fresh parsley chopped
US Customary – Metric

Instructions

  • 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.)
  • 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.
  • Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
  • 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.
  • 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.

Video

Recipe Notes

  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.
  6. 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.
  7. 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.

Nutrition Information:

Serving: 1servingCalories: 173kcal (9%)Carbohydrates: 13g (4%)Protein: 8g (16%)Fat: 11g (17%)Saturated Fat: 2g (13%)Sodium: 600mg (26%)Potassium: 577mg (16%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 4384IU (88%)Vitamin C: 36mg (44%)Calcium: 65mg (7%)Iron: 2mg (11%)
Course:Dinner, Lunch, Soup
Cuisine:American
Keyword:cabbage soup, instant pot cabbage soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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