Warm up with a bowl of our incredibly easy and utterly delicious **Instant Pot Cabbage Soup**. This nourishing, cozy, and budget-friendly recipe comes together with simple, wholesome ingredients you likely already have in your pantry. Packed with tender potatoes, vitamin-rich wilted cabbage, and a robust tomato broth, it delivers a wealth of flavor without heavy calories or extensive hands-on preparation. It’s the perfect meal for a chilly evening or whenever you crave a hearty, guilt-free dish.
Why Choose the Instant Pot for Cabbage Soup?
The Instant Pot is a game-changer for soup lovers, and especially for this cabbage soup. It transforms humble ingredients into a deeply flavorful meal in a fraction of the time compared to traditional stovetop methods. Here’s why your Instant Pot is the ideal tool for this recipe:
- Speed: Pressure cooking significantly reduces the cooking time, allowing you to enjoy a homemade meal faster. Cabbage and potatoes soften perfectly in just minutes under pressure.
- Flavor Infusion: The sealed environment of the Instant Pot traps steam and flavors, allowing ingredients to meld beautifully and intensify their taste. This results in a rich, complex broth that tastes like it simmered all day.
- Hands-Off Cooking: After a quick sauté and layering, you can set it and forget it! No constant stirring or monitoring required, freeing you up for other tasks.
- Even Cooking: The consistent pressure ensures all vegetables cook evenly, yielding tender potatoes and perfectly wilted cabbage without any mushiness.
- One-Pot Wonder: Sautéing and cooking all happen in the same pot, making cleanup a breeze.
Secrets for the Best Instant Pot Cabbage Soup
While this recipe is incredibly straightforward, paying attention to a few crucial details will elevate your Instant Pot Cabbage Soup from good to absolutely outstanding. These small steps make a big difference in developing a rich, full-bodied flavor profile:
- Don’t Skip Sautéing the Aromatics: This is a foundational step for building depth. Lightly cooking the onions, carrots, and celery first in a bit of oil allows their natural sugars to caramelize, creating a rich base flavor before any liquid is added. This simple technique prevents a bland soup and sets the stage for a truly savory experience.
- Embrace the Cabbage Pile: At first, the sheer volume of chopped cabbage might seem overwhelming, making your Instant Pot appear impossibly full. Don’t worry, this is completely normal! Cabbage significantly reduces in size once it’s pressure cooked, becoming tender and compact. Trust the process; it will fit.
- Utilize Natural Pressure Release (NPR): While a quick release might be tempting, allowing the Instant Pot to naturally release pressure for at least 15 minutes is key. This serves two important purposes: it prevents hot liquid from spewing out of the venting knob, ensuring a safer kitchen experience, and more importantly, it helps to gently finish cooking the soup, allowing the vegetables to become perfectly tender and absorb more flavor without becoming mushy.
- The Power of Lemon: A squeeze of fresh lemon juice at the very end is not just a garnish; it’s a flavor enhancer. The bright acidity of lemon wakes up all the ingredients, cutting through the richness and adding a vibrant zing that balances the earthy flavors of the vegetables and tomatoes. Don’t skip this final touch – it truly brightens the entire dish.
How to Make Instant Pot Cabbage Soup: A Step-by-Step Guide
Whether you’re a novice or a seasoned Instant Pot user, this detailed guide will walk you through each step, ensuring you achieve fantastic results every single time. Get ready to create a comforting and healthy meal with ease!
Step One: Sauté Aromatics for Flavor Base
Begin by selecting the “Sauté” function on your Instant Pot and allow it to heat for about 30-60 seconds. Once the inner pot is hot, add a tablespoon of olive oil. Introduce your diced onions, carrots, and celery, stirring frequently. Continue to sauté for 3-5 minutes, or until the onions turn translucent and the vegetables begin to soften. This initial cooking step is crucial for developing a deep, complex flavor. Next, add the minced garlic and dried oregano, cooking for another 30-60 seconds until fragrant. Be careful not to burn the garlic. Once the aromatics are fragrant, hit “Cancel” to turn off the sauté function.
Step Two: Deglaze the Inner Pot – A Critical Step
Pour in two cups of water (or broth) into the inner pot. Using a sturdy wooden spoon or a heat-resistant spatula, diligently scrape the bottom of the pot to release any browned bits that have accumulated during sautéing. This is a non-negotiable step: those browned bits are packed with concentrated flavor, and detaching them not only enriches your soup but also prevents a “Burn” warning from appearing on your Instant Pot. Ensure the bottom is completely clean before proceeding.
Step Three: Thoughtful Layering of Ingredients
Add the remaining four cups of low-sodium vegetable broth, kosher salt, black pepper, bay leaves, and diced Yukon gold potatoes to the inner pot, giving them a good stir to combine. Next, add the chopped green cabbage on top. Finally, pour in the canned diced tomatoes. Be very gentle when stirring the tomatoes into the soup, or even better, simply leave them on top of the cabbage without stirring them in too much. Tomatoes are known to easily stick to the bottom of the inner pot and can trigger a “Burn” notice during pressure cooking. A gentle hand or no stirring at all will allow them to naturally submerge as the soup cooks under pressure.
Step Four: Pressure Cook to Perfection
Secure the lid on your Instant Pot, ensuring the vent knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 2 minutes on high pressure. This short cooking time is intentional – it’s just enough to tenderize the vegetables without turning them into mush. Once the cooking cycle is complete, allow for a natural pressure release (NPR) for 15 minutes. This natural release prevents hot liquid from spewing out and allows the soup to finish cooking gently, ensuring a perfect texture. After 15 minutes, if there’s still pressure, you can cautiously perform a quick release by turning the vent knob to “Venting,” standing back to avoid the steam.
Step Five: Finish and Serve Your Comforting Soup
Once the pressure has fully released, carefully remove the lid. Stir in the fresh lemon juice, removing the bay leaves as you find them. Take a moment to taste the soup and adjust the seasonings (salt and pepper) if needed. Sometimes, a pinch more salt can truly enhance the flavors. Serve this cozy, wholesome cabbage soup immediately! While it’s delicious on its own, its low-calorie profile makes it an excellent pairing with crusty bread, fluffy homemade rolls, or a crisp side salad for a more complete and satisfying meal.
Customizing Your Cabbage Soup: Delicious Variations
This Instant Pot Cabbage Soup recipe is wonderfully versatile, allowing for easy modifications to suit your taste preferences or dietary needs. Feel free to get creative!
- No Broth? No Problem!: If you don’t have vegetable broth on hand, plain water works perfectly fine, making this recipe even more economical. Just remember to slightly increase the amount of salt, pepper, garlic, and oregano to compensate for the broth’s inherent flavor. For a truly rich soup, however, using all broth is recommended.
- Make it Heartier with Meat: For those who prefer a more substantial soup, you can easily add meat. Brown up to 1 pound of lean ground turkey or beef with the onions, carrots, and celery during the initial sauté step. Once browned, drain any excess fat before continuing with the recipe as directed.
- Lower Carb Option: If you’re following a low-carb diet, simply omit the potatoes from the recipe. The soup remains incredibly flavorful and satisfying thanks to the robust broth and abundance of other vegetables.
- Spice It Up: For a kick of heat, add a pinch of red pepper flakes during the sauté step with the garlic and oregano. Adjust the amount to your preferred level of spice.
- Add More Vegetables: This soup is a fantastic vehicle for extra vegetables. Feel free to toss in a cup of chopped bell peppers, green beans, or zucchini when you add the potatoes. Adjust the cooking time slightly if adding denser vegetables that require more softening.
- Instant Pot Size Matters: This recipe is specifically designed for 6 or 8-quart Instant Pot models. If you own a smaller 3-quart model, you must cut all ingredient quantities in half to prevent overfilling. Conversely, if you wish to double the recipe, you will definitely need an 8-quart Instant Pot. When doubling, simply double all ingredients but keep the pressure cooking time the same (2 minutes, followed by natural release).
Storing and Reheating Your Instant Pot Cabbage Soup
This comforting cabbage soup is fantastic for meal prep and reheats beautifully, even after freezing. Here’s how to best store your leftovers and some creative ideas for any extra cabbage you might have.
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 5 days, making it perfect for quick lunches or dinners throughout the week.
- Freeze: For longer storage, transfer the cooled soup to freezer-safe containers or bags, leaving at least 1 inch of headspace to account for expansion during freezing. Freeze the soup for up to 3 months. This is an excellent way to have a healthy, homemade meal ready whenever you need it.
- Reheat: If frozen, thaw the soup overnight in the refrigerator for best results. For individual servings, reheat in the microwave in 60-second intervals, stirring between each, until thoroughly warmed. Alternatively, gently warm larger portions on the stovetop over medium-low heat, stirring occasionally, until hot.
- Creative Uses for Leftover Cabbage: This recipe typically uses only half a head of cabbage. Don’t let the other half go to waste! Use it to add a delightful crunch to salads, as a fresh topping for fish tacos, to make homemade coleslaw, or incorporate it into other comforting dishes like Instant Pot Corned Beef and Cabbage, or simply roast it alongside brats for a simple, healthy side.
Frequently Asked Questions (FAQ)
Here are some common questions about making Instant Pot Cabbage Soup:
- Can I use different types of cabbage? Yes, while green cabbage is traditional, you can use savoy cabbage or even napa cabbage. The texture might vary slightly, but the flavor will still be delicious.
- What if I don’t have an Instant Pot? Can I make this on the stovetop? Absolutely! While the Instant Pot offers speed, you can make this on the stovetop. Sauté aromatics in a large pot, deglaze, add remaining ingredients (except tomatoes on top initially), bring to a boil, then reduce heat and simmer covered for 25-30 minutes, or until potatoes and cabbage are tender. Stir in tomatoes and lemon juice at the end.
- Is this soup truly vegetarian/vegan? Yes, this recipe as written is completely vegetarian and vegan, provided you use vegetable broth. It’s naturally dairy-free and meat-free.
- How can I make the soup thicker or thinner? For a thicker soup, you can mash some of the potatoes against the side of the pot or remove about a cup of soup, blend it, and stir it back in. For a thinner soup, simply add a bit more vegetable broth or water until desired consistency is reached.
- Can I add beans to this soup? Yes, a can of rinsed and drained cannellini beans or kidney beans would be a wonderful addition for extra protein and fiber. Add them along with the potatoes.
The Nutritional Benefits of Cabbage Soup
Beyond its comforting taste, this Instant Pot Cabbage Soup is a powerhouse of nutrition. Cabbage itself is low in calories but rich in vitamins K and C, and a good source of fiber. Carrots provide beta-carotene, essential for vision, while celery offers antioxidants and anti-inflammatory nutrients. Potatoes contribute valuable potassium and vitamin C. Tomatoes are packed with lycopene, a potent antioxidant. Together, these ingredients create a meal that is not only satisfying but also supports overall health, aids digestion, and can be a great component of a weight-conscious diet.
More Instant Pot Vegetarian Soup Recipes
The Instant Pot truly shines when it comes to making soups. It allows you to transform simple, economical ingredients into deeply flavorful and comforting meals in record time. After enjoying this delicious Instant Pot Cabbage Soup, be sure to explore more of our Instant Pot soup recipes. Here are a few vegetarian favorites you might enjoy:
- Instant Pot French Onion Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot White Bean and Kale Soup
- Instant Pot Pasta Fagioli
- Instant Pot Minestrone
Instant Pot Cabbage Soup
Kristen Chidsey
6
10 mins
2 mins
30 mins
42 mins
Made with humble ingredients that are loaded with nutrients, this recipe for Instant Pot Cabbage Soup is low in calories, yet delivers big flavor with ease.
Video
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups water, or additional broth
- 4 cups low-sodium vegetable broth, or additional water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 dried bay leaves
- 2 medium Yukon gold potatoes, scrubbed well and diced into 1-inch chunks
- ½ head green cabbage, chopped
- 1 (15oz can) diced tomatoes
- 1 tablespoon fresh lemon juice, ~1 medium lemon
Instructions
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Turn your Instant Pot to the sauté setting. Add 1 tablespoon olive oil to the instant pot and let it heat for 30-60 seconds. Once heated, add in the diced onion, carrots, and celery and sauté, stirring often, for about 3-5 minutes, or until the onion has softened and becomes translucent. Add the garlic and 1 teaspoon dried oregano and cook for 30-60 seconds just to toast. Then hit cancel on the inner pot to turn off the sauté function.
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Add 2 cups water to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
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Add the 4 cups low-sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 dried bay leaves and cubed potatoes to the instant pot and stir to combine. Gently stir in the cabbage and then top with 1 (15oz can) diced tomatoes. Give the mixture a VERY light stir to just lightly combine.
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Place the lid on the Instant Pot, be sure the vent knob is sealed or locked, and using the manual or pressure cook setting, set it to cook on high pressure for 2 minutes. Once the cooking time has elapsed, allow the pressure to release naturally, or for at least 15 minutes.
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Carefully remove the lid from the instant pot, add in 1 tablespoon fresh lemon juice, and stir, removing the bay leaves as you come across them. Give the soup a taste and adjust seasonings if needed. Then serve as desired.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
Notes
Broth/Water: To keep the soup super affordable, feel free to use all water. I would double the salt, pepper, garlic, and oregano to add additional flavor to the soup. If you want more flavor, use a full 6 cups of broth.
Potatoes: Use gold potatoes, red potatoes, or peeled russet potatoes.
Add Meat: Brown up to 1 pound of lean ground beef or turkey along with the carrots, celery, and onions before proceeding with pressure cooking.
Low-Carb Modification: Omit the potatoes from the soup.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Alternatively, transfer the cooled soup to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 3 months. To reheat, defrost the cabbage soup overnight in the refrigerator if needed. Reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through.
Size of Pressure Cooker: This recipe is designed to work in a 6 or 8-quart Instant Pot. For a 3-quart model, you must cut the recipe in half. You can double the recipe if using an 8-quart model.
Nutrition
Carbohydrates: 21g
Protein: 3g
Fat: 3g
Saturated Fat: 0.4g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 2g
Sodium: 429mg
Potassium: 491mg
Fiber: 5g
Sugar: 5g
Vitamin A: 2150IU
Vitamin C: 43mg
Calcium: 64mg
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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