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Instant Pot Cabbage Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Pressure + NPR Time
20 mins
Total Time
39 mins
Servings: 6
Calories: 173 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • ¼ cup olive oil
  • 1 large onion chopped
  • 2 medium carrots peeled and chopped
  • 1 medium bell pepper chopped
  • 3 cloves garlic minced
  • ½ medium cabbage shredded or chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • ½ teaspoon red pepper flakes
  • 14.5 ounce diced tomatoes 1 can, or fire roasted tomatoes
  • 2 bay leaves
  • 8 cups chicken broth or vegetable broth
Garnish
  • 1 tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
  4. 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.
  5. 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.

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

Serving 1serving Calories 173kcal (9%) Carbohydrates 13g (4%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 600mg (25%) Potassium 577mg (16%) 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

% 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.