Instant Pot Vegetable Soup With Cabbage
User Reviews
5
Instant Pot Vegetable Soup With Cabbage
Description
Instant Pot Vegetable Soup With Cabbage includes a variety of fresh vegetables like cabbage, potatoes, carrots, celery, and onions simmered with Italian seasoning and garlic. The use of canned fire-roasted tomatoes and an optional addition of shiitake mushroom powder enriches the flavor. Cooking under pressure in the Instant Pot softens the vegetables while infusing the broth with their combined essence. After cooking, the soup is brightened with fresh parsley and a bit of apple cider vinegar to balance the flavors and add freshness.
The result is a vegetable-forward soup with tender chunks of potato and cabbage, aromatic herbs, and a light acidity from the vinegar. The texture is hearty yet not overly thick, making it comforting and versatile for everyday meals.
This soup pairs well with salad or cornbread to complete a satisfying lunch or dinner. It can be adjusted with salt, pepper, and soy sauce to suit personal taste preferences.
Leftovers keep well refrigerated for up to six days and can be frozen for about a month. When freezing, cool completely before storing in freezer-safe containers. Reheat gently on the stovetop, in the microwave, or using the Instant Pot's sauté function, ensuring flavors remain balanced and fresh.
Ingredients
- 2 teaspoons oil or use a splash of the vegetable broth, optional
- 2 teaspoons Italian seasoning blend
- 4 large cloves garlic minced
- 1 large onion chopped
- 3 ribs celery chopped
- 2 large carrot peeled and cut into coins or half moons
- 1 pound potato red or gold; cut into 1-inch pieces
- ½ small head cabbage I like to cut into large bite-size pieces, about 2x2 inches, outer leaves removed, cored and chopped
- 2 teaspoons shiitake mushroom powder see Note 1, optional
- 1 teaspoon salt fine sea salt
- ¼ teaspoon black pepper or more to taste
- 1 (14 oz) can tomato fire-roasted, diced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
Optional additions, to taste:
- ⅓ cup parsley chopped, fresh
- 1 tablespoon apple cider vinegar or a squeeze of lemon juice
- 1 tablespoon soy sauce check for allergens, or tamari
Instructions
- Preheat the Instant Pot using the saute function. Set it for 3 minutes. After 3 minutes it will automatically turn off (or press cancel). Add the oil and give it a few seconds to get hot. Add Italian seasoning and garlic. Stir and let sit 1 minute.
- Add the remaining soup ingredients (not the Additions), and stir very well. Lock on the Instant Pot lid, and set the venting knob to sealing. Select manual or pressure cook, and cook at high pressure for 9 minutes. The Instant Pot will take about 15 minutes to come to pressure, then the 9-minute timer will begin.
- When the timer beeps and the 9 minutes are complete, carefully release the pressure by turning the venting knob to the venting position.
- Once the pin has dropped, carefully remove the lid. Stir in the fresh parsley and apple cider vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired. Serve with salad and cornbread or other hearty bread.
Stovetop instructions:
- Preheat a large soup pot over medium-low heat. Saute the oil, Italian seasoning, and garlic for 1 to 2 minutes. Increase heat to medium and add the onion, celery, and carrots. Cook for 2 to 3 minutes.
- Add the remaining ingredients (not the Additions), and bring to boil. Reduce heat to low, cover, and simmer for 35-40 minutes. Adjust heat as needed to maintain a simmer. The soup is done when the vegetables and potatoes are tender. Stir in the parsley and vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired.
Notes
- If shiitake mushroom powder is unavailable, omit it or substitute with sliced mushrooms to enhance flavor.
- Store leftover soup refrigerated for up to six days.
- Freeze cooled soup in a suitable container for up to one month, leaving space for expansion.
- Thaw frozen soup overnight in the refrigerator before reheating on stovetop, microwave, or Instant Pot sauté mode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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