No meat in the kitchen? No problem! Indulge in this savory, belly-warming soup full of veggies and herbs.
As the weather cools down, the meals in my household warm up. That way, each night with my family is as warm and comforting as our hugs. It’s for these occasions that I save the easiest and most delectable soup recipes. Instant Pot cabbage soup is one of these, and not just because the ingredients are affordable, but also because the Instant Pot makes cooking go by like a breeze.
This vegan-friendly dish is bursting with savory flavor, a simple yet enticing comfort food that could be enjoyed with bread rolls for dipping or crackers crumbled on top. With a tomato-based broth and a colorful array of veggies, this soup stands out like a rainbow on the dining table. Cooked down nicely, the pieces of cabbage become tender and almost noodle-like—the ideal alternative to pasta for gluten-free folk.
See, I like a good culinary challenge. Even if we don’t have meat in the kitchen, I don’t panic at all because recipes like this one make a hearty plant-based dinner easy. A bowl of steamy Instant Pot cabbage soup at the end of a long, cold day can be just as comforting as chili or stew. It’s all about crafting it with love.
How does the Instant Pot work?
Invented by Robert Wang in 2010, the Instant Pot is mainly used as a pressure cooker, although it’s considered a multicooker because of its many culinary capabilities. By cooking food at a higher pressure, it enables dishes within it to stay moist and to cook more quickly. Since cabbage soup in particular only requires a few veggie-based ingredients, it doesn’t take much time at all for everything to get tender and flavorful. It’s also helpful to switch it to the “keep warm” setting after cooking if you’re waiting for dinner guests to arrive.
How do I store leftovers?
Let your cabbage soup cool completely to room temperature and then transfer it to an airtight container. Refrigerate it for up to 5 days, or move it to a freezer-safe container and freeze for up to 3 months. Reheat it in a pot on the stove over medium heat, stirring occasionally until it starts to simmer. To brighten the flavor if needed, try adding a splash of fresh lemon juice.
Similar recipes to try
If you’d like to join me in gathering the best and most belly-warming soups for the cold season, then look no further. A creamy and hearty option for you could be Crock-Pot Cheeseburger Soup, which goes deliciously with a side of rolls for dipping. There’s also Hamburger Soup, with less cheese and more veggies. One of my favorites of all time—both for lunch and dinner—is Healthy Roasted Tomato-Basil Soup with grilled cheese or Keto Cauliflower Bread.
Instant Pot Cabbage Soup
Ingredients
- 2 teaspoons olive oil
- 1 1/4 cups carrots chopped
- 1 1/4 cups celery chopped
- 1 small yellow onion diced
- 1 tablespoon minced garlic
- 4 1/2 cups green cabbage thinly sliced
- 1 1/4 cups frozen green beans pre-chopped
- 1 can diced tomatoes (14 1/2 ounces)
- 6 cups vegetable broth
- 2 1/2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Turn on the Instant Pot's 'Sauté' function. Add olive oil, then carrots, celery, and onion. Sauté for about 3-5 minutes until they start to soften.
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Stir in the minced garlic and cook for 1 minute until fragrant.
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Add the cabbage, green beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Stir well. Cancel the 'Sauté' mode, close the lid, and set the vent to sealing. Set the Instant Pot to manual high pressure for 12 minutes. It will take time to come to pressure.
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Once the cooking time is up, let the pressure release naturally for 10 minutes before quickly venting the remaining pressure.
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Stir the soup, taste, adjust seasonings if needed, and serve warm. Garnish with parsley.
Nutrition
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