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Hearty Instant Pot Cabbage Soup Recipe

Instant Pot Cabbage Soup

Instant Pot Cabbage Soup is a light, flavorful, and nutritious soup made with fresh vegetables and a head of green cabbage. It’s simple to prepare in an electric pressure cooker and can be kept vegetarian or enhanced with your choice of meat. This recipe is naturally dairy-free and can be gluten-free when you use gluten-free broth. It’s low calorie, low carb, and ideal for weeknight meals or meal prep.

Instant Pot Cabbage Soup in white bowl

Cabbage Soup in the Instant Pot

Cabbage keeps well in the refrigerator and works beautifully in many recipes. In this soup, green cabbage combines with onions, bell pepper, carrots and aromatic herbs to produce a fresh, comforting broth. The Instant Pot speeds up the process while building deep flavor. You can serve this as a hearty vegetarian soup or add cooked meat for a more substantial meal.

Cabbage Soup in a white bowl

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 2 yellow onions, chopped
  • 2 bay leaves
  • 3 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced or pressed
  • 4 medium carrots, sliced
  • 1 small head green cabbage (about 1 lb), chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon dried thyme (or 1/4 teaspoon ground)
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups vegetable broth (or chicken or beef broth)
  • 2 (15-ounce) cans stewed tomatoes
  • 1 (14-ounce) can tomato sauce

Add after cooking

  • 3 Tablespoons chopped fresh parsley
  • 1 can green beans, drained (or 1–2 cups frozen green beans)

Equipment

  • 6- or 8-quart electric pressure cooker (Instant Pot)

How to Make Instant Pot Cabbage Soup

  1. Prepare and chop all vegetables so they are ready before you begin.
  2. Set the Instant Pot to Sauté. When hot, add the olive oil, chopped onions and bay leaves. Cook, stirring occasionally, until onions begin to soften.
  3. Add the celery and green bell pepper and cook briefly.
  4. Add the garlic and carrots, stirring frequently for a couple of minutes until fragrant.
  5. Stir in the chopped cabbage, smoked paprika, oregano, thyme, salt and pepper.
  6. Pour in the broth and stir to combine.
  7. Gently pour the stewed tomatoes and the tomato sauce over the top; there is no need to stir them in.
  8. Close the lid and set the steam release to Sealing. Select High Pressure and set the cook time to 5 minutes. Allow the pot to come to pressure and complete the cycle.
  9. When cooking finishes, turn the pot off and let it rest for a 10-minute natural release. After 10 minutes, carefully move the valve to Venting to release any remaining pressure.
  10. Open the lid, remove the bay leaves, then add the chopped parsley and drained green beans. Stir and taste; adjust seasoning if needed.
  11. Serve hot. A standard serving is about 1.5 cups.

sautéing vegetables in pot.

Variations

  • Add meat: Brown 1 lb ground beef, turkey or Italian sausage after the onions begin to soften, then continue with the recipe. Use beef or chicken broth if preferred.
  • Extra protein: Add drained canned beans such as cannellini, chickpeas or kidney beans after cooking.
  • More vegetables: Add red bell pepper, corn, broccoli, kale, spinach or cauliflower. Add leafy greens near the end so they wilt but remain bright.
  • Potatoes or grains: Add large potato chunks before pressure cooking for a heartier soup. Cook grains separately and stir in after cooking.
  • Shortcut: Use a packaged coleslaw mix or shredded cabbage to save prep time.
  • Brighten the flavor: Stir in a squeeze of lemon juice before serving.
  • Spice it up: Add hot sauce, cayenne, or red pepper flakes to taste.

adding cabbage and spices to pot.

Tips for Success

  • Prep all vegetables in advance for a fast, smooth cooking process.
  • For easy future meals, assemble chopped vegetables in freezer bags and freeze. Add them directly to the pot from frozen and adjust cook times if needed.
  • If you prefer a thicker broth, stir in 3–4 tablespoons tomato paste before pressure cooking (do not stir the tomatoes on top).
  • Convenience options such as shredded cabbage or frozen mixed vegetables will reduce prep time.

What to Serve With Cabbage Soup

This soup pairs well with crusty bread for dipping, a simple sandwich, or a fresh salad for a complete meal.

Cabbage Soup in white bowl.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to three months—thaw in the refrigerator overnight before reheating.

Notes

To add protein, brown a pound of ground turkey, chicken, or beef after the onions begin to turn translucent, then proceed with the recipe. If using tofu, add extra-firm tofu cubes at the end before serving. Serving size is approximately 1.5 cups.

Cabbage Soup in a spoon.

Nutrition (Approximate)

Calories per serving: 144 kcal. Nutrition values are estimates and will vary depending on brands and exact quantities used.