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Easy 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 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.
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Equipment
Ingredients
Instructions
- Add remaining ingredients
- Stir lightly
- Place lid on the pot
- Turn the vent knob to seal
- Press the Pressure Cook button
- Press timer to 15 minutes
- Once finished let sit and natural pressure release for 10-15 minutes before opening the vent
- Optional: Press sautè on the Instant Pot and add the onions and celery
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Nutrition info
Calories: 97kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 375mgPotassium: 786mgFiber: 7gSugar: 12gVitamin A: 4369IUVitamin C: 64mgCalcium: 120mgIron: 3mg
21 comments
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!
I am still new to the Instant Pot so 15 minutes just seemed to work well for this soup.
I was wondering that also!
Looks great… Just noticed you forgot the carrots in the ingredients list… Hope this helps
Thanks John. Got it fixed =)
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.
I just made this soup and loved it! I’ve been ill today nothing staying in my stomach so this was a really quick and easy soup and it’s delicious!
So happy for having found your blog! So many delicious vegan recipes! You just earned a new follower! 🙂
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!!
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!
Andy, we have two iPots, & we see them as one of the most convenient appliances we own, which is often. An oven takes takes just as long to reach temperature or longer, so, what’s the difference with waiting for the iPot to do the same? Soaking beans is easy & effortless. I cook soaked brown rice often. It’s just 11 minutes, on manual. I am not sure what your expectations were, but, perhaps, it’s just what we’re used to. Good luck.
Hi, with regard to the Instant Pot’s convenience, yes it is convenient as a great set-and-forget cooking method, no question. But that’s not how it’s hyped though, is it. Cooks rice in 5 mins….cooks chicken in 4 mins…..cooks stew in 5 mins, etc, etc. THAT’S the hype and what I believed when I got it. While technically true, it never mentions the time it takes to pressure up and pressure down, which can be significant and changes the whole complexion of the cooking process. That was my point.
It is still a very useful tool and I would like to see more vegan, oil free recipes for it 🙂
Thank you. I liked the soup very much. It is very flavorful.
Super easy full of goodness and nummy:) Thank you for another great recipe:)
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.
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
Wow – delicious!
This recipe looks delicious. Will have to double it to eat for the week.
This recipe has become a regular part of our meal plans. I alternate between making the recipe as-written and replacing one of the cans of chopped tomatoes with one can of no-salt added Ro*Tel. I include additional types of vegetables based on what we available (clean-out-the-fridge style).
Thanks for the great recipe!
I’m assuming undrained on the cans of tomatoes ?
yes