Instant Pot Cabbage Soup

Ingredients

• 60 ml (1/4 cup)olive oil
• 1 largeonion, chopped
• 2 mediumcarrots, peeled and chopped
• 1 mediumbell pepper, chopped
• 3 clovesgarlic, minced
• 1/2 mediumcabbage, shredded or chopped
• 10 ml (2 teaspoons)Italian seasoning
• 5 ml (1 teaspoon)sweet paprika
• 5 ml (1 teaspoon), or to tastesalt
• 5 ml (1 teaspoon), or to tastepepper
• 2.5 ml (1/2 teaspoon)red pepper flakes
• 411 g (14.5 ounces; 1 can)diced tomatoes, or fire-roasted tomatoes
• 2bay leaves
• 1.9 litres (8 cups)chicken broth, or vegetable broth
• 15 ml (1 tablespoon)fresh parsley, chopped

Instructions

1. 1

   Set to sauté

   Set the Instant Pot to its sauté setting, following the manufacturer's instructions for your model.

2. 2

   Cook the vegetables

   Add the olive oil and heat it. Add the onion, carrots and bell pepper, then sauté for 3 minutes, until the onion softens and turns translucent. Stir in the garlic and cook for another 30 seconds, or until fragrant.

3. 3

   Add the ingredients

   Add the remaining ingredients to the Instant Pot and stir to combine.

4. 4

   Pressure cook

   Close the lid and cook on Manual, high pressure, for 5 minutes. Allow about 10 minutes for the pot to come to pressure. When the cooking cycle ends, let the pressure release naturally; this should take about 10 minutes.

5. 5

   Finish and serve

   Open the Instant Pot and remove the bay leaves. Stir the soup, taste it and adjust the salt or pepper. Garnish with parsley and serve.

What is cabbage soup?

Cabbage soup is a broad family of comforting soups found in many cuisines; this version takes an American-style approach with a tomato-rich broth and familiar vegetables. The Instant Pot makes it a practical one-pot dinner, cooking the cabbage and vegetables under pressure after a quick sauté.

Tomatoes give the broth body, while Italian seasoning, paprika and pepper flakes build a savoury, gently spiced flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 8g protein, 13g carbs, 11g fat.

The carrots, cabbage and tomatoes contribute most of the carbohydrates, while the olive oil provides much of the fat. Chicken broth contributes some protein, with the vegetables adding smaller amounts. For a more filling plate, serve it with a protein-rich accompaniment or bread alongside.

Build flavour before pressure cooking

Sautéed vegetables: cooking the onion, carrots and bell pepper in olive oil for 3 minutes softens them and gives the soup a flavourful base.

Garlic: add it after the other vegetables and cook for just 30 seconds. This releases its aroma without giving it too long in the hot oil.

The cabbage and seasonings

Cabbage: shred or chop the half head into pieces of a similar size so they cook evenly. Larger pieces will feel more substantial in the finished soup.

Seasoning: Italian seasoning and sweet paprika make the broth savoury and warm, while red pepper flakes add a little heat. Salt and pepper are adjustable at the end, so start with the listed amount and taste before serving.

Make the broth work

Tomatoes: diced tomatoes provide both acidity and texture. Fire-roasted tomatoes are listed as an alternative if you prefer a more roasted flavour.

Broth: chicken broth gives the soup a savoury base, while vegetable broth offers a meat-free alternative. Stir all the ingredients together before sealing the pot.

Pressure and release timing

The 5-minute high-pressure cooking time starts once the Instant Pot reaches pressure, which takes about 10 minutes according to the method. The recipe then calls for a natural release of about 10 minutes.

Allow for both stages when planning the meal; the 39-minute total time includes more than the pressure-cooking cycle alone.

Check the finish and serve

Once the lid is open, remove both bay leaves before serving. Stir the soup and taste the broth, adjusting salt or pepper if needed.

Fresh parsley adds a bright herbal finish. Serve the soup on its own or with bread for dipping.

Recipe notes & tips

• Cut the carrots and bell pepper into fairly even pieces so they soften at a similar rate.
• Have the vegetables chopped before switching the Instant Pot to sauté.
• Add the garlic only after the onion, carrots and pepper have softened.
• Use the manufacturer's instructions for your Instant Pot's sauté and pressure settings.
• Remove the bay leaves before serving, and taste the broth after cooking before adding more salt.
• Allow time for the pot to come to pressure and for the natural release.

Variations

• Fire-roasted tomatoes: use them in place of the diced tomatoes for a roasted note.
• Vegetable broth: swap it for the chicken broth for a meat-free version.
• More heat: increase the red pepper flakes to suit your taste.
• Milder soup: leave out the red pepper flakes.
• Herb finish: add a little extra chopped parsley when serving.

Common mistakes to avoid

• Burning the garlic: add it after the other vegetables and cook for only about 30 seconds.
• Guessing the pressure setting: follow your model's instructions and use Manual, high pressure as directed.
• Rushing the release: allow about 10 minutes for the natural pressure release.
• Leaving in the bay leaves: remove both before serving.
• Over-seasoning early: taste the finished broth before adjusting salt or pepper.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until hot throughout; add a splash of broth if the soup has thickened.

Frequently asked questions