Instant Pot Cabbage Soup – Vegan and Gluten-Free

This Instant Pot Cabbage Soup takes only 5 minutes to cook and is 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 on them a lot. 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 it.

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 because it’s packed with 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 Ziploc 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: Cooking takes only five minutes, and prep takes under 10 minutes. I spend the rest of the time catching up on emails or reading a magazine. 
• It is very inexpensive: The ingredients for this recipe include a handful of veggies, tomato sauce, broth, and some seasoning, for less than $10.
• Easy to clean: Since it all cooks in the Instant Pot, you only have 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, plus garlic 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. I add chopped carrots for savory sweetness, and I use San Marzano diced tomatoes 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 onsautéand cook them until soft, about 2 minutes, then cook the garlic for 1 minute, stirring constantly. Then, I sauté the carrots, bell peppers, diced tomatoes, sautéomato 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 on high for 5 minutes. 

Release the pressure: When it is done, I let it release pressure naturally 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, 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 it to turn off mid-cook. This safety feature prevents 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 sauté step. This creates the deep, rich flavor that sautéing can’t.

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 work too.
• 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 sometimes enjoy peas, corn, green beans, and mushrooms in mine. 
• 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 jalapeños to the pot. 

Serving suggestions:

I like to have 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 take 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. They’re 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 eating it as soon as you can for the best veggie texture. 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, taste and adjust the seasoning with salt and pepper.

Frequently asked questions

Easy Instant Pot recipes: