Instant Pot Cabbage Soup

Cabbage soup in a white bowl next to a plate of crusty bread and a white linen viewed from overhead.

5 from 1 vote

Instant Pot Cabbage Soup is loaded with nutritious vegetables in a flavourful tomato-based broth. There are so many ways to customize this healthy soup! It's perfect for meal prep and freezer friendly.

Prep Time15 mins

Cook Time20 mins

Inactive time40 mins

Total Time1 hr 15 mins

Course: Soup

Cuisine: American

Keyword: Instant Pot Cabbage Soup, Pressure Cooker Cabbage Soup

Servings:

Calories: 129kcal

Author: Laura Lawless, BASc

Equipment

Instant Pot (8 qt)
Cutting Board
Wooden Turner
Measuring Spoons

Ingredients

1 tablespoon olive oil
1 ½ cups carrots, sliced into coins
1 cup celery, diced
1 small yellow onion, diced
4 cloves garlic, minced
6 cups vegetable broth or 6 teaspoons vegetable Better Than Bouillon + 6 cups water
1 tablespoon Italian seasoning
1 ½ cups frozen chopped green beans
4-5 cups thinly sliced green cabbage half a large head, about 15 oz
14.5 ounce can petite diced tomatoes
1 teaspoon white wine vinegar
Kosher salt and ground black pepper to taste after cooking
Optional garnish: chopped fresh parsley

Instructions

Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the carrot, celery and onion. Sauté until the onion is starting to soften, about 3-5 minutes. Turn off the Sauté function, then add the minced garlic and sauté it in the residual heat for about a minute.
If any food has stuck to the bottom of the pot, add a bit of the broth and use a flat-bottomed spatula to scrape it up (this is called deglazing).
Pour in the remaining broth, then add the Italian seasoning and frozen green beans. Layer the sliced cabbage evenly on top, then add the tomatoes on top of the cabbage. Do not stir.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 15 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button, depending on the model). It will take about 25 minutes to come to pressure.
At the end of cooking time, allow the pressure to release naturally (NPR) for 10 minutes, then quick release the remaining pressure.
Give the soup a stir, add the white wine vinegar and season with salt and pepper to taste.
Serve garnished with chopped fresh parsley, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days. Can be frozen for up to 3 months.

Video

Notes

Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
See tips in the post for adding meat, plant-based protein or brown rice.

Nutrition