Instant Pot Recipes Cabbage Soup
Description
Cabbage soup is a delicious and satisfying meal that can be enjoyed any time of the year. This Instant Pot version is quick and easy to make, with minimal prep work and clean up. The soup is bursting with flavor from the combination of cabbage, tomatoes, onion, and carrots, and is finished off with a squeeze of lemon juice for a bright, fresh note. This recipe is vegan and gluten free, making it an ideal option for most dietary needs. Enjoy this flavorful and comforting soup with crusty bread or crackers for a complete meal.
Prep Time
This Instant Pot cabbage soup comes together quickly, with only 10 minutes of prep time needed. Start by gathering all the ingredients, then finely dice the onion, carrots, and cabbage. For a heartier soup, add in some cooked quinoa or diced potatoes, if desired.
Cook Time
Once prepped, the soup takes just 10 minutes of cook time in the Instant Pot. Be sure to set the timer for 10 minutes, as overcooking will result in mushy vegetables. The soup will be finished with a quick pressure release, and you'll have a delicious and hearty meal in no time!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 head cabbage, finely chopped
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Juice of 1/2 lemon
Instructions
- Turn the Instant Pot to the sauté setting and heat the olive oil. Add in the diced onion, carrots, and garlic and sauté until softened, about 5 minutes.
- Stir in the chopped cabbage, tomatoes, broth, oregano, salt, pepper, and red pepper flakes. Secure the lid on the Instant Pot and set the timer for 10 minutes.
- Once the timer is done, use the quick pressure release to release the pressure. Carefully remove the lid and stir in the lemon juice.
- Serve the soup hot, with crusty bread or crackers. Enjoy!
Equipment
To make this Instant Pot cabbage soup, you'll need an Instant Pot or other electric pressure cooker, a cutting board, a knife, and measuring spoons.
Notes
This soup is vegan and gluten-free, but if you'd like to add some protein, feel free to stir in cooked quinoa, diced potatoes, or cooked beans. If you don't have an Instant Pot, you can also make this soup on the stovetop. Just simmer the soup for 20-30 minutes, or until the vegetables are tender.
Nutrition: Per Serving
- Calories: 134
- Fat: 4g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 5g
- Sugar: 8g
Recipe Tips
For an even heartier soup, add in some cooked quinoa or diced potatoes. If you don't have an Instant Pot, you can also make this soup on the stovetop. Just simmer the soup for 20-30 minutes, or until the vegetables are tender. To make this recipe a bit spicier, add in some extra red pepper flakes or some cayenne pepper. To make this soup even more flavorful, add in some fresh herbs like oregano, thyme, or basil.
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