Instant Pot Cabbage Soup – Vegan and Gluten-Free
It takes only 5 minutes to cook this Instant Pot Cabbage Soup, full of wholesome, nutritious veggies in a tangy tomato-based broth. This is one of the easiest soup recipes, and it tastes even better the next day, after all the flavors have had time to meld.
Instant pot recipes are always convenient and so easy to make. As a working mom of two, I rely a lot on them. This Instant Pot Cabbage Roll Soup, or Instant Pot Cabbage Stew with ground meat, is a great quick dinner option that is budget-friendly, hearty, and satisfying, and the whole family will love.
Table of contents
This easy homemade soup recipe tastes fresh and bright, and is packed with colorful veggies. I love that it’s naturally gluten-free and vegan. It’s one of my go-to comfort foods when it starts to get cold out, and it makes me feel good after eating it because it’s packed with so many vegetables. Also, making it in the pressure cooker takes almost no effort!
While this dish is low in calories and very healthy, it’s far from bland. I have seasoned the broth with herbs and aromatics, and the San Marzano tomatoes add just the right balance of sweet and tangy. Since this is also a great freezer meal, I enjoy making extra and freezing it in individual portions in Ziplock bags. This way, I always have delicious cabbage soup on hand.
Why you will love this recipe
- The perfect vegan comfort food: When I want to make something homemade and vegan to impress my vegan friends and family, this is my go-to recipe. It is easy to make and full of different flavors and textures to intrigue your tongue.
- It takes less than 30 minutes: The cooking time is only five minutes, and the prep time is under 10. The rest of the time, I spend catching up on emails or reading a magazine.
- It is very inexpensive: The ingredients needed for this recipe include a handful of veggies, tomato sauce, broth, and some seasoning, for a cost of less than $10.
- Easy to clean: Since it is all cooked in the Instant Pot, there is just one pot to clean.
What you will need
- Vegetables: My favorite cabbage for this soup is green, because it is hearty and holds up well to pressure cooking. The onion has to be sweet and large, diced small but big enough to be crunchy. I use freshly minced garlic as well as powder for extra depth. I also use both red and yellow diced bell peppers. The yellow ones are mildly sweet and slightly fruity, while the red ones are the sweetest and taste almost smoky. Using both also gives the soup a vibrant color palette, enhancing its visual appeal. Chopped carrots are added to provide savory sweetness, and San Marzano diced tomatoes are used because they are low in acidity and have the best flavor, thickest flesh, and fewest seeds.
- Wet ingredients: My tomato paste, made from San Marzano tomatoes, adds a rich, tangy flavor to the soup. For a neutral flavor, I use low-sodium vegetable broth, making this dish vegan and delicious. I also use extra-virgin olive oil to sauté the veggies because it has a very light, mild flavor.
- Seasonings: Dried basil adds a sweet, peppery note; oregano is earthy and a little spicy; onion powder adds depth; and garlic powder enhances the overall flavor with a pungent, sweet taste and aroma. The bay leaves add complexity and an herbal background, making the soup richer without being overwhelming. Red pepper flakes give it a tiny kick of heat, and salt and black pepper are added to taste.
How to make
Sauté the vegetables: First, I set the Instant Pot to sauté and add the oil once it’s hot. I add the onions and cook them until soft, about 2 minutes, then cook the garlic for 1 minute, stirring constantly. Then, I saute the carrots, bell peppers, diced tomatoes, and tomato paste for another minute, stirring the whole time.
Cook the soup: Afterward, I stir in the remaining ingredients, being careful not to exceed the MAX FILL line, then close the lid and cook for 5 minutes on high.
Release the pressure: When it is done, I let it naturally release the pressure for 10 minutes. Then, I open the vent to release the remaining pressure.
Season and serve: Next, I open the pot, remove the bay leaves, and stir, then season and serve.
Expert tip
Avoiding the Burn Notice
Deglazing the pot does more than clean the bottom. It also prevents the pot from turning off and displaying a BURN notice. When sautéing vegetables, they sometimes stick to the bottom of the pot, causing the pot to turn off in the middle of cooking. It is a safety feature designed to prevent the pot from overheating and catching fire. To prevent this, use a wooden spoon or spatula to scrape off all the bits stuck to the bottom of the pot.
More tips to consider:
- Try to chop all the veggies about the same size so they cook evenly.
- Always make sure the vegetables are fresh and crisp so they do not get too soft or mushy.
- Don’t let the soup simmer for more than 10 minutes, or the veggies will overcook.
- Always taste and adjust the broth for seasoning to avoid blandness.
- Don’t skip the saute step. This creates the deep, rich flavor that pressure cooking cannot.
Recipe variations and add-ins:
- Add meat: The quickest way to make this a heartier meal is to add some meat. I like to use chopped ham in mine, but chicken, turkey, or beef are also good.
- Bean soup: To make it heartier while keeping it vegan, use beans. Try kidney, navy, or lima beans.
- More veggies: There is nothing wrong with adding more vegetables, either. I enjoy peas, corn, green beans, and mushrooms in mine sometimes.
- Sweet cabbage soup: Another way to make this soup enticing is to add ½ cup of brown sugar. The sweetness makes it irresistible.
- Baconize it: Speaking of irresistible, when I add chopped bacon, I usually have to double the recipe because everyone has seconds or thirds.
- Add some heat: For my spicy-food lovers, I add chopped jalapenos to the pot.
Serving suggestions:
It is important to me to have some bread or rolls to soak up the soup’s delicious broth. I can use regular crusty bread, like French bread, or make my own rolls. These Amish potato dinner rolls are soft and buttery, made with potato starch, so they are tender and fresh. For something fast and easy, my 30-minute dinner rolls can be made quickly in about half an hour. They are perfect for soaking up broth.
Instead of serving it with bread, I sometimes like to serve this soup in my bread bowls. These are so perfect because they hold plenty of soup, and you can use the extra topping to dip in. Also, there are no bowls to wash! My kids love these! For a hearty dinner or lunch, I sometimes pair this soup with a big sandwich, like my slow-cooker French dip sandwiches. They are easy to make and incredibly juicy.
How to store leftovers:
- Store: Properly stored in an airtight container, you can keep it in the fridge for up to 5-7 days. However, I highly recommend consuming it as soon as you can for the best texture of the veggies. Also, make sure it’s thoroughly cooled before placing it in the fridge.
- Freeze: Actually, this is a great freezer meal. Just add the cooled leftovers to freezer bags, lay flat in the freezer, and freeze for up to 3 months.
- Thaw: Next, when ready to thaw, transfer the frozen soup from the freezer to the fridge and let it thaw overnight. Another option is to fill a casserole dish with warm water and place the frozen bag in it to thaw quickly.
- Reheat: Finally, when ready to serve, reheat in the microwave or on the stove over medium heat. Also, make sure to taste and adjust the seasoning with salt and pepper.
Frequently asked questions
This usually does not happen unless certain ingredients are left out, such as garlic, onion, or red pepper. Even if you think that it is not needed, these are essential seasonings. Also, do not forget to taste it and add salt and pepper. Skipping the sautéing of the vegetables is another reason for bland soup. It adds a lot of flavors that are really noticeable when it is not there.
It may have been overcooked. Cooking it too long can break down the cells and release bitter sulfur compounds, giving it a bitter taste and smell. This can also happen if the plant cells are damaged. Cutting or tearing the cabbage ruptures its cells, releasing enzymes that make it taste bitter. Instead of pulling, slice the cabbage from top to bottom. Soaking it in cold water for 15 minutes also helps.
It may be from bacterial growth. In other words, the cabbage may be pickled. If it wasn’t bought recently and wasn’t stored correctly, it can become sour or fermented. This can also happen if it was left out at room temperature too long or was put in the refrigerator while it was still too hot. No matter what the reason, it should be discarded.
Yes, it can be opened carefully with a quick release. Just make sure to use gloves and a potholder to keep the steam from burning you. The soup may spurt out suddenly if it is not done slowly, so be sure to open the valve slowly. Not only will this prevent burns, but it will also prevent a mess.
More easy Instant Pot recipes:
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Instant Pot Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium carrot peeled and sliced into coins
- 1/2 cabbage chopped
- 2 14. 5 ounces cans San Marzano diced tomatoes
- 1 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 6-8 cups low-sodium vegetable broth or chicken broth
- 3 bay leaves
Garnish:
- Fresh parsley leaves finely chopped
Instructions
- Set the Instant Pot to Saute mode.
- Once HOT, add olive oil, let it warm, then add onion and cook for a few minutes until soft.
- Add minced garlic and cook for 1 minute, stirring continuously.
- Add bell peppers, carrots, diced tomatoes, and tomato paste. Stir and cook for 1 minute.
- Add the rest of the ingredients. Stir to combine. Please ensure you do not exceed the pot's maximum fill line.
- Close the lid and set to Manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.
- When the timer goes off, do a 10-minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.
- Open the Instant Pot, remove and discard the bay leaves, and gently stir to combine the soup.
- Taste and adjust for salt and pepper. Serve and garnish with chopped parsley.
Notes
Avoiding the Burn Notice
Deglazing the pot does more than clean the bottom. It also prevents the pot from turning off and displaying a BURN notice. When sautéing vegetables, they sometimes stick to the bottom of the pot, causing the pot to turn off in the middle of cooking. It is a safety feature designed to prevent the pot from overheating and catching fire. To prevent this, use a wooden spoon or spatula to scrape off all the bits stuck to the bottom of the pot.More tips to consider:
- Try to chop all the veggies about the same size so they cook evenly.
- Always make sure the vegetables are fresh and crisp so they do not get too soft or mushy.
- Don’t let the soup simmer for more than 10 minutes, or the veggies will overcook.
- Always taste and adjust the broth for seasoning to avoid blandness.
- Don’t skip the saute step. This creates the deep, rich flavor that pressure cooking cannot.