Instant Pot Cabbage Soup
This Instant Pot Cabbage Soup is full of veggies and antioxidants, making it a nutrient-rich meal that is perfect for a healthy diet!
Servings: 6 servings
Calories: 185kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
Serve this soup with a side of crackers, crusty bread, steamed veggies or potatoes.
Store any leftovers in the fridge for up to 5 days, then reheat in a pot on the stovetop or in the microwave for 1-2 minutes.
Freeze this soup for up to 4 months. Defrost in the fridge overnight then reheat as normal, or reheat right from frozen in the microwave for 7-8 minutes.
Nutrition
Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 1061mg | Potassium: 872mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7277IU | Vitamin C: 83mg | Calcium: 153mg | Iron: 3mg