Instant Pot Cabbage Soup
User Reviews
4.5
48 reviews
Excellent
Instant Pot Cabbage Soup
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This Instant Pot Cabbage Soup hosts a rich tomato broth and loads of veggies. It's hearty, delicious, good for you and so easy to make thanks to the instant pot!
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Ingredients
- ¼ cup olive oil
- 1 large onion chopped
- 2 medium carrot peeled and chopped
- 1 medium bell pepper chopped
- 3 cloves garlic minced
- ½ medium cabbage shredded or chopped
- 2 teaspoon Italian seasoning
- 1 teaspoon paprika sweet
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ½ teaspoon red pepper flakes
- 14.5 ounce diced tomatoes 1 can, or fire roasted tomatoes
- 2 bay leaf
- 8 cups chicken broth or vegetable broth
Garnish
- 1 tablespoon parsley chopped, fresh
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Cook Mirepoix: Add the olive oil and heat. Add the onion, carrots and bell pepper and saute for 3 minutes until the onion softens and becomes translucent. Stir in the garlic and cook for another 30 seconds or until aromatic.
- Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
- Cook: Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
- Finish & Serve: Open the Instant Pot and discard the bay leaves. Stir in the soup, taste and adjust for salt or pepper. Garnish with parsley and serve.
Equipments used:
Notes
- I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
- You can also add a tablespoon or two of lemon juice for added flavor if desired.
- Make sure to season to your preference, and feel free to add protein to the soup!
- Instant pots can vary, so always refer to your manufacturer's guide for detailed instructions on how to use your instant pot.
- Don't have an instant pot or slow cooker? You can check out my original cabbage soup made on the stove top.
- Store any leftover instant pot cabbage soup in an airtight container in the fridge. Properly stored, the soup will last for 3 to 4 days.
- You can freeze this soup in individual servings, which is perfect for bringing to work for lunch! I recommend freezing this soup in airtight containers or heavy-duty freezer bags. Properly stored your cabbage soup will last in the freezer for about 2 to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
173kcal
(9%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
600mg
(25%)
Potassium
577mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4384IU
(88%)
Vitamin C
36mg
(40%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 173kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 600mg | 25% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4384IU | 88% |
| Vitamin C | 36mg | 40% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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