Let me introduce you to one of the coziest, most comforting soups you can make in under an hour: this instant pot cabbage soup. Hearty, veggie-packed, and deeply savory, it is inspired by the kind of old-fashioned soups grandma used to simmer all afternoon, but with a modern twist. Thanks to the magic of the Instant Pot, all those slow-cooked flavors come together at lightning speed, so you get a soul-warming bowl without the wait.
Cost About $1.70 per serving — roughly $10.15 for all 6 servings, based on national average U.S. grocery prices. More budget friendly meals →
If you are craving something that is as nourishing as it is delicious, you have just found your new weeknight winner. This soup is light yet filling, budget-friendly, and endlessly forgiving, which makes it perfect for using up whatever vegetables are lingering in your crisper drawer. Serve it as a light lunch, a quick dinner, or even a crowd-pleasing starter, and it delivers cozy comfort every single time.
Why You’ll Love This Recipe
The biggest draw here is speed. The Instant Pot does all the heavy lifting, transforming a pot of raw vegetables into a rich, flavorful soup in about thirty minutes of cooking time. There is no standing over the stove and no long simmer required, which makes this a genuine lifesaver on busy evenings.
It is also healthy comfort food at its finest. Loaded with cabbage, carrots, celery, and tomatoes, this soup is light and full of fiber yet satisfying enough to stand as a meal. Because it leans on simple, inexpensive pantry and produce staples, it is wonderfully budget-friendly too, proving that wholesome eating does not have to be complicated or costly.
Finally, it is remarkably versatile. You can enjoy it exactly as written for a vegetarian meal, or dress it up with added protein, a swirl of cream, or a hunk of crusty bread on the side. However you serve it, this is the kind of dependable recipe that earns a permanent place in your rotation.
Ingredients
The star of this soup is one medium head of green cabbage, chopped, which softens into tender, silky ribbons as it cooks. Green cabbage works best here, though Napa or Savoy make lovely alternatives. Alongside it, you will build the classic soup foundation with one medium diced onion, two sliced carrots, two sliced celery stalks, and three minced garlic cloves, sauteed in one tablespoon of olive oil for a hint of richness.
For the broth, you will need six cups of vegetable broth, which keeps the soup vegetarian while adding savory depth, though chicken broth works if you prefer. One 14.5-ounce can of diced tomatoes, added with all their juice, brings tangy brightness and a lovely pop of color. If you want extra depth, reach for a fire-roasted variety.
The seasoning is what elevates this humble soup into something crave-worthy. A mix of one teaspoon of dried thyme, half a teaspoon of smoked paprika, and two bay leaves layers in warmth and smokiness, while salt and pepper to taste round everything out. Feel free to toss in extra vegetables like zucchini or bell peppers to clean out the fridge; this soup happily welcomes them.
Step-by-Step Instructions
Start by prepping all of your vegetables so everything is ready to go. Chop the cabbage, dice the onion, slice the carrots and celery, and mince the garlic. Having everything prepped before you begin makes the process smooth and quick, which is the whole point of an Instant Pot meal.
Turn your Instant Pot to the saute setting and add the olive oil. Once it is warm, saute the onion, carrot, celery, and garlic together for about five minutes, until they soften and become fragrant. This step builds the flavor base, so do not rush it. Next, stir in the thyme, smoked paprika, salt, and pepper, cooking for another minute to wake up the spices and let them bloom.
Now layer everything up. Pour in the vegetable broth, add the diced tomatoes with their juice, and then gently stir in the chopped cabbage. Tuck in the bay leaves for extra flavor. It is best to add the cabbage last before sealing, which helps everything cook evenly without turning mushy.
Seal the lid and set your Instant Pot to manual, or high pressure, for fifteen minutes. When the timer is up, carefully use the quick release to let out the steam. Open the lid, give the soup a good stir, remove the bay leaves, and taste for seasoning, adjusting the salt and pepper as needed before serving warm.
Tips for the Best Instant Pot Cabbage Soup
A few simple habits guarantee great results. Be careful not to overfill the pot; while the Instant Pot is a workhorse, the soup needs room to circulate and cook evenly, so respect the max fill line. Adding the cabbage last, right before sealing, also helps everything cook through without going soft and mushy.
For a real flavor lift, add a splash of fresh lemon juice or apple cider vinegar just before serving. That touch of acidity brightens all the savory notes and makes the whole bowl taste more vibrant. If you like a heartier meal, stir in cooked shredded chicken, smoked sausage, or a can of beans for extra protein, or swirl in a bit of heavy cream or cashew cream to make it lusciously creamy.
This soup loves good company on the table. Serve it with a slice of crusty bread or crumble some crackers on top for a satisfying crunch. It also pairs beautifully alongside veggie-forward sides like our savory Parmesan roasted cauliflower or oven-roasted Brussels sprouts with garlic and almonds for a cozy, wholesome spread.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I freeze this cabbage soup?
Yes, it freezes beautifully. Cool it completely, portion it into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
How long does it keep in the fridge?
Store leftovers in an airtight container in the refrigerator for up to five days. The flavors often deepen and taste even better the next day.
Can I use red cabbage instead of green?
You can, but keep in mind that red cabbage will tint the broth a purplish hue and may not be as visually appealing. Green, Napa, or Savoy cabbage all give the best-looking results.
Can I make this soup on the stovetop?
Absolutely. Saute the vegetables in a large pot, add the broth, tomatoes, cabbage, and seasonings, then simmer over medium heat until the cabbage is tender, about 25 to 30 minutes.
How do I add more protein?
Stir in cooked shredded chicken, browned smoked sausage, or a drained can of white beans or chickpeas. Add cooked proteins at the end so they simply warm through in the finished soup.
For more nourishing inspiration, browse these healthy eating ideas from our sister site. And when you make this cozy soup, I would love to see it, so snap a photo and tag @thekitchensaid on Instagram to share your creation with our community.
Cozy Instant Pot Cabbage Soup
American · Soup
A cozy, veggie-packed Instant Pot cabbage soup that is quick, healthy, and ready in about 40 minutes.
Ingredients
- 1 medium head of green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 bay leaves
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Chop the cabbage, dice the onion, slice the carrots and celery, and mince the garlic.
- Set the Instant Pot to saute, add olive oil, and saute onion, carrot, celery, and garlic for about 5 minutes until softened.
- Stir in thyme, smoked paprika, salt, and pepper, and cook for another minute.
- Pour in the vegetable broth, add the diced tomatoes with juice, stir in the cabbage, and add the bay leaves.
- Seal the lid and pressure cook on high (manual) for 15 minutes.
- Quick release the steam, stir, remove bay leaves, adjust seasoning, and serve warm.
Nutrition: 120 calories
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Cost is an estimate based on national average U.S. grocery prices. What you actually pay will vary by store, season and region.
