Cozy Instant Pot Cabbage Soup Recipe

Hey there! Let’s talk about one of the coziest, most comforting soups you can whip up in under an hour—my Instant Pot Cabbage Soup. This hearty, veggie-packed soup is inspired by the kind of old-fashioned recipes grandma used to make but with a modern twist: it’s ready at lightning speed thanks to the magic of the Instant Pot.

If you’re craving a soul-soothing dish that’s as nutritious as it is delicious, you’ve just found your new weeknight winner.

Why You’ll Love This Recipe

• It’s quick: The Instant Pot does all the heavy lifting in about 30 minutes!
• Healthy comfort food: Packed with veggies, it’s light yet filling.
• Budget-friendly: Simple ingredients come together for a wholesome, cost-effective meal.
• Versatile: Perfect as a light lunch, quick dinner, or even a crowd-pleasing appetizer.

Ingredients Breakdown

Here’s what you’ll need and why every ingredient plays a starring role:

• Cabbage: The star of the show! Green cabbage works best, but Napa or Savoy are great alternatives.
• Canned Diced Tomatoes: These add tangy richness and a pop of vibrant color. Fire-roasted will bring extra depth.
• Vegetable Broth: Keeps it vegetarian and adds savory depth. Sub chicken broth if you prefer.
• Onion, Carrot, and Celery: The classic trio of soup-making—don’t skip this flavor foundation!
• Garlic: Because every great soup deserves a garlicky kick.
• Seasoning: A mix of dried thyme, smoked paprika, bay leaves, salt, and pepper elevates this humble soup.
• Olive Oil: A touch for sautéing and adding a hint of richness.

Pro Tip: Feel free to toss in some extra veggies like zucchini or bell peppers to clean out your fridge!

Step-by-Step Instructions

1. Prep Your Veggies: Chop the cabbage, dice the onion, and slice the carrots and celery. Mince the garlic.
2. Sauté the Base: Turn your Instant Pot to the sauté setting. Add olive oil, then sauté onion, carrot, celery, and garlic for about 5 minutes until softened.
3. Add Seasonings: Stir in thyme, smoked paprika, salt, and pepper. Cook for another minute to wake up the flavors.
4. Layer It Up: Pour in the vegetable broth, add the diced tomatoes (with their juice), then gently stir in the chopped cabbage. Toss in your bay leaves for added flavor.
5. Pressure Cook: Seal the lid and set your Instant Pot to manual (high pressure) for 15 minutes.
6. Quick Release & Stir: Once the timer’s up, carefully use quick release to let out the steam. Open the lid, give it a good stir, and taste for seasoning adjustments.

Chef’s Tips and Tricks

• Don’t Overfill: While the Instant Pot is a lifesaver, be mindful not to pack it too full—this soup needs space to cook evenly!
• Layer for Best Results: Always add the cabbage last before sealing the Instant Pot; this helps cook everything evenly without making it mushy.
• Flavor Boost: A splash of fresh lemon juice or apple cider vinegar just before serving brightens all the flavors.

Recipe Variations and Serving Suggestions

• Add Protein: Toss in some cooked shredded chicken, smoked sausage, or even beans for an extra punch of protein.
• Make It Creamy: Swirl in a bit of heavy cream or cashew cream just before serving.
• Serve It Up: Pair it with a slice of crusty bread, or crumble some crackers on top for a satisfying crunch.

FAQs

• Can I freeze it? Yes! This soup freezes beautifully. Just cool it completely, portion it into freezer-safe containers, and freeze for up to 3 months.
• How long does it keep? Store leftovers in an airtight container in the fridge for up to 5 days.
• Can I use red cabbage? You can, but keep in mind it will change the color and might not be as visually appealing.

Recipe Card

There you have it—your Instant Pot Cabbage Soup, ready to cozy up your day. If you try it, be sure to leave a comment or tag your creation on social media with #TheKitchensAid. I can’t wait to see what you cook up!