THE RECIPE JOURNAL · Main Course
Instant Pot Cabbage Soup: A Vegetarian Delight
This hearty and flavorful cabbage soup is perfect for a quick, comforting meal. Packed with fresh vegetables and spices, it’s an easy vegetarian dish you can make effortlessly in your Instant Pot.
FROM THE KITCHEN • Instant Pot Cabbage Soup: A Vegetarian Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your Instant Pot and choosing the sauté setting. Let it warm up for a few minutes, then add a splash of oil. Toss in the chopped onion, carrots, celery, and garlic, stirring occasionally until they begin to soften—this should take about 6 minutes. Next, stir in the cabbage, green beans, and a pinch of salt. Pour in the vegetable broth along with both cans of tomatoes, juices and all. Seal the lid and set the pot to cook on high pressure for 15 minutes. It’ll take around 10 to 15 minutes for the pressure to build up. Once the cooking time is up, let the pressure release naturally—it could take anywhere from 10 to 40 minutes. When it’s safe to open, remove the lid and mix in fresh dill and parsley. Give it a good stir and serve while it’s nice and warm.
Why you’ll love it
This soup is packed with fresh vegetables and hearty flavors, making it both nutritious and satisfying. It’s easy to prepare and perfect for a quick, wholesome meal any day of the week. Plus, it’s a great way to enjoy a comforting dish without any meat.
How to serve
Serve the soup hot with a side of crusty bread or a light salad. You can also sprinkle some grated cheese or fresh herbs like parsley or dill on top for extra flavor and color.
Storage & leftovers
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 too much. For longer storage, freeze in portions for up to 3 months.
