Instant Pot Cabbage Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
149 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Cabbage Soup
Description
Instant Pot Cabbage Soup begins with sautéing onion, carrot, and celery in olive oil to develop flavor. Garlic is briefly added before combining with vegetable broth, water, chopped green cabbage, fire-roasted tomatoes, fresh thyme, bay leaves, and crushed red pepper. Seasoned with salt and black pepper, the mixture cooks under high pressure for 5 minutes, then naturally releases pressure to finish cooking.
The soup features tender, soft vegetables in a mildly spiced, savory broth with implicit smoky notes from the fire-roasted tomatoes and aromatics from the thyme and bay leaves. The quick pressure cooking yields a flavorful, well-developed soup without long simmer times.
Garnished with fresh parsley, this soup serves as a light, nourishing meal or starter. It stores well, allowing for meal prep and reheating.
Notes suggest storing the soup refrigerated for 5-6 days, while acknowledging vegetables soften over time. Frozen properly, it lasts up to 4 months. Gentle reheating is recommended to preserve texture and flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped yellow onion
- 1 cup carrot chopped
- 1 cup celery chopped
- kosher salt to taste
- black pepper to taste, freshly ground
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1/2 large head green cabbage chopped
- 1 (15 ounce) Fire Roasted Tomato chopped, canned
- 2 to 3 prigs thyme fresh
- 2 bay leaf
- crushed red pepper pinch
- parsley for garnish, freshly chopped
Instructions
- Press the Saute button on an Instant Pot. Heat the oil, then add the onion, carrots, and celery and season with salt and pepper. Saute for 3-4 minutes, until just softened. Add the garlic and cook for 30 seconds. Press Cancel.
- Add the broth, water, cabbage, tomatoes, thyme, bay leaves, and red pepper. Season with salt and pepper to taste. Secure and seal the lid and cook on Manual High for 5 minutes. Allow a 10-minute Natural Release, then release the remaining pressure.
- Carefully remove the lid, then remove and discard the bay leaves and spent thyme sprigs. Taste and season if necessary, then serve garnished with parsley.
Notes
- Store soup in an airtight container in the refrigerator for up to 5 to 6 days; vegetables will soften with time.
- Freeze cooled soup in airtight containers or freezer bags for up to 4 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1019mg | 42% |
| Potassium | 501mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 6142IU | 123% |
| Vitamin C | 64mg | 71% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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