Instant Pot Cabbage Soup
An easy, inexpensive and hearty cabbage soup made with fresh vegetables in the Instant Pot or stove top.
Servings 4
Calories 149kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1/2 large head green cabbage chopped
- 1 (15 ounce) can chopped fire roasted tomatoes
- 2 to 3 sprigs fresh thyme
- 2 bay leaves
- Pinch crushed red pepper
- Freshly chopped parsley for garnish
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.
Video
Notes
Storing: You can store cabbage soup in an airtight container in the fridge for 5-6 days. The vegetables will become softer over time so it's best consumed earlier than later.
Freezing: Add completely cooled soup to an airtight container or freezer bags for up to 4 months. Thaw in the fridge overnight before reheating and serving.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1019mg | Potassium: 501mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6142IU | Vitamin C: 64mg | Calcium: 101mg | Iron: 1mg