Fast Vegetarian Cabbage Soup Made in the Instant Pot
This quick and comforting soup is perfect for busy days when you want something healthy and satisfying. Packed with fresh vegetables and simple seasonings, it comes together effortlessly in the Instant Pot for a warm, nourishing meal.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Chef Tips
Chop the cabbage into uniform pieces to ensure even cooking.
Use vegetable broth for a richer flavor instead of water.
Add a squeeze of lemon juice after cooking to brighten the taste.
Ingredients
0/13
Why Everyone Loves This Recipe
This soup is quick to make and packed with healthy vegetables. It’s light yet satisfying, perfect for busy days when you want something warm and nourishing without much effort.
Directions
Turn your Instant Pot to the sauté setting and let it warm up for a few minutes. Pour in some oil, then toss in the chopped onion, carrots, celery, and garlic. Cook everything, stirring now and then, until the veggies start to soften—this usually takes about 6 minutes. Next, add the cabbage, green beans, and a pinch of salt. Pour in the vegetable broth along with the two cans of tomatoes, including their juices. Secure the lid and set the pot to high pressure for 15 minutes, keeping in mind it might take 10 to 15 minutes to come up to pressure. When the timer goes off, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. Once it’s safe to open the lid, stir in some fresh dill and parsley, then ladle the soup into bowls and enjoy it while it’s warm.
296
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Serve This Dish
Serve the soup with a slice of crusty bread or a side salad for a complete meal. You can also top it with fresh herbs or a dollop of plain yogurt for extra creaminess.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. It also freezes well for up to 3 months.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh for this soup?
Yes, you can use frozen vegetables, but reduce the pressure cooking time to about 10 minutes to avoid overcooking.
Is it possible to make this soup without an Instant Pot?
Yes, you can cook it on the stove by sautéing the vegetables, then simmering everything in a pot for about 45 minutes until tender.
Can I substitute fresh herbs with dried ones?
Yes, use about 1 teaspoon of dried dill and parsley instead of fresh, adding them during cooking.
How spicy is this soup?
This recipe is mild and not spicy, but you can add red pepper flakes or hot sauce to taste.
Can I store leftovers and how long do they keep?
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Can I add protein like beans or tofu to this soup?
Yes, adding cooked beans or cubed tofu is a great way to boost protein; add them after pressure cooking.
Do I need to release the pressure manually when cooking?
No, this recipe calls for a natural pressure release, which helps the flavors develop and the vegetables stay tender.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
