Instant Pot Cabbage Soup

There’s something about a warm bowl of Instant Pot Cabbage Soup that makes you feel all cozy inside. Growing up, we often had hearty vegetable soups during the cold winter months, and this recipe takes me right back to those comforting days. The vibrant colors of the vegetables and the rich, savory broth create an irresistible aroma that fills the kitchen and beckons everyone to the table. Perfect for a chilly evening, this soup is not just nourishing but absolutely delightful. As I prepare this dish, I can’t help but reminisce about family dinners, laughter, and the simple joy of sharing a warm meal. This recipe is not only vegan and gluten-free, but it’s also so simple to make with the Instant Pot, making it an absolute favorite in my household.

What You Need for Instant Pot Cabbage Soup

Creating a delicious Instant Pot Cabbage Soup starts with fresh, wholesome ingredients. The combination of vegetables and spices works harmoniously to create a flavorful broth that warms the soul. The key players in this recipe include cabbage, bell peppers, and vegetable broth, all of which contribute to a rich and satisfying flavor profile.

• 2 tablespoons olive oil – This healthy fat helps to sauté the vegetables, enhancing their flavors and adding a delicious richness.
• 1 large sweet onion, diced – Adds a sweet and aromatic base to the soup.
• 4 cloves garlic, minced – Provides a robust flavor and aroma that enhances the overall dish.
• 1 tablespoon tomato paste – A key ingredient that adds depth and richness to the broth.
• 1 red bell pepper, diced – Adds sweetness and color to the soup.
• 1 yellow bell pepper, diced – Complements the red bell pepper and brings additional flavor.
• 1 medium carrot, peeled and sliced into coins – Offers natural sweetness and a pleasant texture.
• 1/2 head cabbage, chopped – The star of the dish, providing bulk and nutrition.
• 2 (14.5 ounces) cans San Marzano diced tomatoes – Adds acidity and moisture, balancing the flavors perfectly.
• 1 teaspoon dried basil – Introduces an aromatic herb flavor that freshens the dish.
• 1 teaspoon dried oregano – Complements the basil and adds an Italian flair.
• 1 teaspoon onion powder – Enhances the onion flavor throughout the soup.
• 1 teaspoon garlic powder – Intensifies the garlic flavor.
• 1/2 teaspoon red pepper flakes – Provides a subtle heat to the dish.
• 1 teaspoon salt or to taste – Essential for bringing all the flavors together.
• 1 teaspoon pepper or to taste – Adds a touch of warmth and depth.
• 6-8 cups low-sodium vegetable broth or chicken broth – The liquid base that ties all the ingredients together.
• 3 bay leaves – Infuses a subtle depth of flavor.
• Fresh parsley leaves, finely chopped – For garnish, adding freshness and a pop of color.

Making This Instant Pot Cabbage Soup

When you’re ready to create your Instant Pot Cabbage Soup, the steps are straightforward, and the results are incredibly rewarding. Let’s dive into the detailed process of bringing this dish to life.

1. Set the Instant Pot to Saute mode. Once HOT, add olive oil and let it warm. Add the onion and cook for a few minutes until soft, stirring occasionally to prevent it from burning. You want the onions to become translucent and fragrant.
2. Add in the minced garlic and cook for 1 minute, stirring continuously to prevent it from browning. The aroma will be intoxicating!
3. Next, introduce the diced bell peppers, sliced carrots, diced tomatoes, and tomato paste. Stir everything together and cook for 1 minute, allowing the flavors to meld.
4. Now, add the rest of the ingredients: chopped cabbage, dried basil, dried oregano, onion powder, garlic powder, red pepper flakes, salt, pepper, and vegetable broth. Stir well to combine, ensuring no ingredients are sticking to the bottom of the pot. Be mindful not to exceed the pot’s maximum fill line.
5. Close the lid securely and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes for the pot to reach high pressure. Make sure the vent is closed to trap the steam.
6. When the timer goes off, allow for a 10-minute Natural Pressure Release. This means you don’t touch the vent during this time, letting the pressure release naturally.
7. After 10 minutes, carefully open the vent to release any remaining steam. Be cautious of the hot steam escaping.
8. Open the Instant Pot and remove the bay leaves. Give the soup a gentle stir, ensuring all the ingredients are well mixed.
9. Taste the soup and adjust for salt and pepper as needed. If you want a bit more flavor, don’t hesitate to add a touch more seasoning.
10. Serve hot, garnished with finely chopped parsley for a fresh finish. Enjoy your delicious and comforting Instant Pot Cabbage Soup!

Helpful Notes about Instant Pot Cabbage Soup

Cooking is an art, and the more you know, the better your dishes will turn out. Here are some helpful notes for making the best Instant Pot Cabbage Soup possible.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time!
• Freezing: You can freeze this soup for up to 3 months. Just ensure it’s cooled completely before transferring it to freezer-safe containers.
• Flavor Boost: For an extra kick, consider adding a splash of lemon juice or vinegar before serving.
• Variations: Feel free to add other vegetables like zucchini or kale for variety and added nutrition.
• Serving Size: This soup is hearty enough to serve as a main dish or can be paired with a side salad or crusty bread.

How to Serve Instant Pot Cabbage Soup

Serving your Instant Pot Cabbage Soup is where the fun begins! Here are some great ideas:

• Pair with Crusty Bread: This soup is perfect with a slice of warm, crusty bread for dipping.
• Side Salad: A fresh green salad complements the warmth of the soup beautifully.
• Serve as a Light Lunch: It makes for a nourishing and light lunch on its own or alongside a sandwich.
• Garnish: Always garnish with fresh parsley or even a sprinkle of nutritional yeast for added flavor.
• Occasions: This soup is perfect for winter gatherings, family dinners, or just a cozy night in.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 4 days.

FAQ

Conclusion

The Instant Pot Cabbage Soup is a perfect blend of comfort and nutrition that everyone can appreciate. Its vibrant ingredients come together to create a hearty, satisfying meal that warms you from the inside out. I encourage you to give this recipe a try; it’s not just easy to make, but it’s also incredibly rewarding. With its rich flavors and health benefits, this soup will become a staple in your kitchen!

Instant Pot Cabbage Soup

Warm up with this comforting and easy Instant Pot Cabbage Soup. Packed with fresh vegetables and rich flavors, it's the perfect healthy dinner for any night of the week. Enjoy every spoonful of this vegan, gluten-free delight!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large sweet onion diced
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 medium carrot peeled and sliced into coins
• 1/2 head cabbage chopped
• 2 14.5 ounces San Marzano diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 6-8 cups low-sodium vegetable broth or chicken broth
• 3 bay leaves
• Fresh parsley leaves finely chopped

Equipment

• Cutting Board
• Wooden Spoon
• Chef's Knife
• Peeler
• Instant Pot

Method

 

1. Set the Instant Pot to Saute mode. Once HOT, add olive oil and let it warm. Add the onion and cook for a few minutes until soft, stirring occasionally to prevent it from burning. You want the onions to become translucent and fragrant.
2. Add in the minced garlic and cook for 1 minute, stirring continuously to prevent it from browning. The aroma will be intoxicating!
3. Next, introduce the diced bell peppers, sliced carrots, diced tomatoes, and tomato paste. Stir everything together and cook for 1 minute, allowing the flavors to meld.
4. Now, add the rest of the ingredients: chopped cabbage, dried basil, dried oregano, onion powder, garlic powder, red pepper flakes, salt, pepper, and vegetable broth. Stir well to combine, ensuring no ingredients are sticking to the bottom of the pot. Be mindful not to exceed the pot's maximum fill line.
5. Close the lid securely and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes for the pot to reach high pressure. Make sure the vent is closed to trap the steam.
6. When the timer goes off, allow for a 10-minute Natural Pressure Release. This means you don’t touch the vent during this time, letting the pressure release naturally.
7. After 10 minutes, carefully open the vent to release any remaining steam. Be cautious of the hot steam escaping.
8. Open the Instant Pot and remove the bay leaves. Give the soup a gentle stir, ensuring all the ingredients are well mixed.
9. Taste the soup and adjust for salt and pepper as needed. If you want a bit more flavor, don’t hesitate to add a touch more seasoning.
10. Serve hot, garnished with finely chopped parsley for a fresh finish. Enjoy your delicious and comforting Instant Pot Cabbage Soup!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time!
• Freezing: You can freeze this soup for up to 3 months. Just ensure it's cooled completely before transferring it to freezer-safe containers.
• Flavor Boost: For an extra kick, consider adding a splash of lemon juice or vinegar before serving.
• Variations: Feel free to add other vegetables like zucchini or kale for variety and added nutrition.
• Serving Size: This soup is hearty enough to serve as a main dish or can be paired with a side salad or crusty bread.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.