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Instant Pot Cabbage Soup​

Made with humble ingredients that are loaded with nutrients, this recipe for Instant Pot Cabbage Soup is low in calories, yet delivers big flavor with ease.

Prep Time10minutes mins
Cook Time2minutes mins
Pressure Build-Up and Release30minutes mins
Total Time42minutes mins


Diet: Gluten Free, Low Calorie, Low Fat

Servings: 6

Calories: 114kcal

Equipment​

• Electric Pressure Cooker (6 or 8 quart)

Ingredients​

• 1 tablespoon olive oil
• 1 large yellow onion minced
• 1 large carrot diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 2 cups water or additional broth
• 4 cups low-sodium vegetable broth or additional water
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 dried bay leaves
• 2 medium Yukon gold potatoes scrubbed well and diced into 1-inch chunks
• ½ head green cabbage chopped
• 1 (15oz can) diced tomatoes
• 1 tablespoon fresh lemon juice ~1 medium lemon

Instructions​

• Turn your Instant Pot to the saute setting. Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, and carrots. Stir and saute for about 2-3 minutes, or until the onion softens. Once the onion has softened, add the minced garlic and dried oregano and allow to saute for 30-60 seconds just to toast. Then hit cancel on the inner pot to turn off the saute function.
• Add the water (or broth) to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
• Add the broth, salt, pepper, potatoes, and bay leaves to the instant pot and stir to combine. Gently stir in the cabbage. Pour the diced tomatoes on top of the ingredients inside the inner pot, and gently stir into the soup, it is okay if the tomatoes aren’t fully mixed into the soup.
• Place the lid on the Instant Pot, be sure the vent knob is sealed or locked, and using the manual or pressure cook setting, set it to cook on high pressure for 2 minutes. Once the cooking time has elapsed, allow the pressure to release naturally, or for at least 15 minutes.
• Carefully remove the lid from the instant pot, add in the fresh lemon juice, and stir. As you stir, remove the bay leaves and discard. Serve.

Notes​

Broth/Water:To keep the soup super affordable, feel free to use all water. I would double the salt, pepper, garlic, and oregano to add additional flavor to the soup. If you want more flavor, use a full 6 cups of broth.

Potatoes:Use gold potatoes, red potatoes, or peeled russet potatoes.

Add Meat:Brown up to 1 pound of lean ground beef or turkey along with the carrots, celery, and onions before proceeding with pressure cooking.

Low-Carb Modification: Omit the potatoes from the soup.

Storage: Allow any leftover cabbage soup to cool slightly and then store in an airtight container in the refrigerator for up to 5 days. Alternatively, transfer the cooled soup to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 3 months. To reheat, defrost the cabbage soup overnight in the refrigerator if needed. Reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through.

Pressure Cooker: This recipe is designed to work in a 6 or 8-quart Instant Pot. For a 3-quart model, you must cut the recipe in half. You can double the recipe if using an 8-quart model.