This Instant Pot Cabbage Soup is full of veggies and antioxidants, making it a nutrient-rich meal that is perfect for a healthy diet!
Ingredients and substitutions
- Olive oil – neutral oils like grapeseed oil, avocado oil and sunflower oil work great in place of olive oil.
- Green cabbage – the star of the recipe is the green cabbage, but any colour of cabbage is fine so feel free to use whatever you have on hand.
- Yellow onion – you can use white or red onion if you’re not a fan of yellow onion.
- Celery – you can leave this out entirely if you’re not a fan of celery.
- Garlic – fresh or jarred minced garlic can both be used.
- Italian seasoning – feel free to make your own blend of Italian seasoning or buy it from the store.
- Salt & pepper – to taste.
- Diced tomatoes – canned diced tomatoes will work best for this recipe but canned crushed tomatoes will work in a pinch.
- Vegetable broth – chicken broth would be the best substitute here.
- Frozen vegetables – use a frozen vegetable mixture of your choice; the one I recommend has a blend of carrots, corn, and peas.
- Parsley – feel free to leave this off if you don’t have any on hand.
How to make cabbage soup in the Instant Pot
- Add everything to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Garnish with parsley and serve!
What to serve with cabbage soup
If you’re looking for the perfect accompaniment for your cabbage soup, look no further! Here are some great side dishes to pair with your cabbage soup:
- Garlic bread or crusty bread
- Saltine or water crackers
- A side salad of your choice
- Steamed vegetables
- Potatoes (mashed, roasted, etc.)
Frequently Asked Questions
Cabbage soup is a healthy soup recipe and was traditionally seen as ae part of a nutritionally balanced weight loss plan! The reason why people jumped on the bandwagon of cabbage soup is because of the health benefits. Cabbage is full of rich antioxidants, fibre, and beta-carotenes. It’s also low-fat and a great source of vital vitamins and minerals.
This recipe has 185 calories per serving.
Cabbage soup has proven to help limit inflammation in the body, lower blood pressure, improve digestion and can help to lower cholesterol levels – there are so many benefits to eating this delicious soup!
Storing and reheating
This recipe makes six servings, so you’ll have plenty of leftovers to enjoy! Once the soup reaches room temperature, transfer individual servings into airtight containers or mason jars and store it in the refrigerator. It will keep well in the fridge for up to 5 days, so you have a whole week of easy lunches/dinners!
You can reheat the individual servings in the microwave for a 1 to 2 minutes. If you’re looking to enjoy the leftovers with your family, reheat the entire batch at once in a pot on the stovetop.
Can you freeze cabbage soup?
This Instant Pot cabbage soup is freezer-friendly! To prepare this soup as a freezer meal, wait for the soup to cool down and then transfer it into a freezer-safe container or into freezer bags. You have the option to store the soup as one big batch or into multiple containers or bags as individual servings. If you’re looking to save space in your freezer, try freezing your soup in freezer bags so you can lay them flat!
The cabbage soup will keep well in the freezer for up to 4 months. Once you’re ready to enjoy, let the soup defrost in the fridge overnight then reheat in the microwave or on the stovetop. You can also reheat it straight from frozen in the microwave for 7 to 8 minutes, stirring every couple of minutes.
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
- Freeze this recipe in glass microwave-safe bowls up to 4 months.
Instant Pot Cabbage Soup
- 1 tbsp olive oil
- 3 cups green cabbage, chopped
- 1 yellow onion, diced
- 4 stalks celery, chopped
- 4 cloves minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 5 cups vegetable broth
- 1 (750g) bag frozen vegetables
- Chopped fresh parsley, for garnish
- Add all ingredients to the Instant Pot in the order in which they are listed, except for fresh parsley.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Garnish with parsley, then serve soup in large bowls. Enjoy!