Instant Pot Cabbage Soup
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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!
Instant Pot Cabbage Soup Recipe
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!
- 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
- 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.
Frequently Asked Questions
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!
Tips
- I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
- You can also add a tablespoon or two of lemon juice for added flavor if desired.
- Make sure to season to your preference, and feel free to add protein to the soup!
- Instant pots can vary, so always refer to your manufacturer’s guide for detailed instructions on how to use your instant pot.
- 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
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Instant Pot Cabbage Soup
Video
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 teaspoon Italian seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ teaspoon red pepper flakes
- 14.5 ounce diced tomatoes (1 can, or fire roasted tomatoes)
- 2 bay leaves
- 8 cups chicken broth (or vegetable broth)
Garnish
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Notes
- I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
- You can also add a tablespoon or two of lemon juice for added flavor if desired.
- Make sure to season to your preference, and feel free to add protein to the soup!
- Instant pots can vary, so always refer to your manufacturer’s guide for detailed instructions on how to use your instant pot.
- Don’t have an instant pot or slow cooker? You can check out my original cabbage soup made on the stove top.
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
