Easy Cabbage Soup in the Instant Pot

by Jill Dalton

This Plant Based Cabbage Soup recipe can be a big time saver when you have a busy week ahead. Just chop up the ingredients, stick them in the Instant Pot and you will have a delicious, nutritious soup waiting for you when you get home. This recipe is enough for a couple meals or one dinner and leftovers to pack for your lunch during the week.

Cabbage Soup in the Instant Pot

This Plant Based Cabbage Soup recipe can be a big time saver when you have a busy week ahead. Just chop up the ingredients, stick them in the Instant Pot and you will have a delicious, nutritious soup waiting for… Dinner soup European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 842 calories 20 grams fat
Rating: 3.8/5
( 33 voted )

Ingredients

1 whole cabbage, chopped ( about 10 cups )
3 - 15 oz cans chopped tomatoes
1 large onion, chopped
3-4 carrots, chopped 
2 red bell peppers, chopped
3 stalks of celery, chopped
juice of half a lemon
2 cups water

Instructions

  1. Optional: Press sautè on the Instant Pot and add the onions and celery
  2. Add remaining ingredients
  3. Stir lightly
  4. Place lid on the pot 
  5. Turn the vent nob to seal
  6. Press the Pressure Cook button
  7. Press timer to 15 minutes
  8. Once finished let sit and natural pressure release for 10-15 minutes before opening the vent 

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14 comments

Heidi January 20, 2019 - 4:44 pm

This sounds simple to make and delicious! I’ve never cooked a soup in the IP for longer than 6-10 minutes; why did you choose a much longer cooking time? Thanks for your thoughts!

Reply
Jill Dalton January 21, 2019 - 9:22 am

I am still new to the Instant Pot so 15 minutes just seemed to work well for this soup.

Reply
Anita January 20, 2019 - 5:16 pm

I was wondering that also!

Reply
John McKillop January 21, 2019 - 4:02 am

Looks great… Just noticed you forgot the carrots in the ingredients list… Hope this helps

Reply
Jill Dalton January 21, 2019 - 9:23 am

Thanks John. Got it fixed =)

Reply
Betty January 21, 2019 - 10:15 pm

Hey Jill, This soup looks and sounds delicious! I’ve had my IP several months and am still learning to use it! In reading online in one of the IP FB pages, I learned that the soup/broth program doesn’t take the soup to a rolling boil as Pressure or Manual does, but just to a simmer. Not sure how that affects the soup, but am going to try it the next time I make soup.

Reply
BlissfullyGrateful January 22, 2019 - 1:19 am

So happy for having found your blog! So many delicious vegan recipes! You just earned a new follower! 🙂

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Heidi January 22, 2019 - 5:42 pm

Just finished a bowl of this wonderful comfort soup; it’s a keeper! Thanks for all you do to share your knowledge and talent, Jill, and for keeping your recipes simple but somehow always packed with flavor. My daughter-in-law is hosting a WFPB, SOS-free 30th birthday party for my son and she’s so excited be making four of your desserts; they love your blog and videos, too!!

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Andy Mueller January 30, 2019 - 10:05 pm

Hi Jill,
This is cooking as I write 🙂

I would LOVE to see more Instant Pot recipes from you as your recipes are good and DON’T include oil! Soooo much oil in vegan recipes, it’s ridiculous.

I am struggling to get use out of my Instant Pot as the convenience factor is very much overstated for vegans using it. If I need to soak beans or nuts or….whatever, overnight THEN make the recipe, it falls into the not-so-much category when looking at convenience. Add to that the Pot needs usually 10 minutes to come up to pressure before starting the cooking time and the fact that any starchy item like beans, potatoes, rice, oatmeal, etc, etc…. needs an additional 10 or 15 minutes to de-pressurize before releasing, on top of the cooking time…..the convenience just dies.

Your thoughts would be appreciated!

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Yosf February 2, 2019 - 7:58 am

Thank you. I liked the soup very much. It is very flavorful.

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Olivia February 4, 2019 - 7:48 pm

Super easy full of goodness and nummy:) Thank you for another great recipe:)

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Nicole H Harris September 22, 2019 - 12:25 pm

I had to use purple cabbage because thats is what I had. I had no celery. I put cabbage, carrots, garlic, sweet onion, pasilla peppers, two cans of no salt diced tomatoes, and one can of no salt rotel original diced tomatoes and green chilies.
Added lime juice after cooking. You are right this recipe is very forgiving because it came out so delicious! Thank you. Going to be adding this to my usual foods I eat.

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Shelley Conti September 26, 2019 - 11:33 am

Hi Jill. First off I want to say how grateful I am to have found you. I am just starting my journey on a plant based lifestyle. Quick question. I don’t have an Insta Pot so can I use a crock pot instead? How long would I cook this recipe then? Thank you so much. Shelley

Reply
Cheryl Peterson January 20, 2020 - 6:37 am

Wow – delicious!

Reply

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