Instant Pot Cabbage Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cabbage Soup
Description
The Instant Pot Cabbage Soup blends diced onion, garlic, sweet bell peppers, carrots, and chopped cabbage with tomato paste and canned San Marzano tomatoes. Seasoned with dried basil, oregano, onion and garlic powders, red pepper flakes, salt, and black pepper, the mixture is sautéed initially to soften and meld flavors before pressure cooking.
Cooking the soup on high pressure for 5 minutes, followed by a natural pressure release, produces tender vegetables and a well-developed broth. Bay leaves add depth during cooking and are removed before serving. The soup has a balanced combination of sweetness from the bell peppers and carrots, acidity from the tomatoes, and herbal notes from the dried seasonings.
Garnishing with freshly chopped parsley adds brightness and a fresh herbal accent. This soup works well as a comforting dish during colder months or as a light, vegetable-forward meal. Using vegetable or chicken broth provides a savory base that supports the other ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced, large
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 carrot peeled and sliced into coins, medium
- 1/2 cabbage chopped
- 2 14. 5 ounces San Marzano diced tomato canned
- 1 teaspoons basil dried
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 6-8 cups vegetable broth or chicken broth, low-sodium
- 3 bay leaf
Garnish:
- parsley finely chopped, fresh leaves
Instructions
- Set Instant Pot to Saute mode.
- Once HOT, add olive oil, let it warm up, and add onion, cook for a few minutes, until soft.
- Add minced garlic, cook for 1 minute, stirring all the time.
- Add bell peppers, carrot, diced tomatoes, and tomato paste stir and cook for 1 minute.
- Add the rest of the ingredients. Stir to combine.
- Make sure you don't go over the MAX fill line of the pot.
- Close lid and set to Manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.
- When the timer goes off, do a 10-minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.
- Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.
- Taste and adjust for salt and pepper.
- Serve and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 1395mg | 58% |
| Potassium | 563mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 4838IU | 97% |
| Vitamin C | 103mg | 114% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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