Instant Pot Weight Loss Soup

ByCatalina Castravet February 5, 2025February 5, 2025

My instant pot weight loss soup is one of the easiest and quickest recipes I have made in the pressure cooker. It is an excellent combination of veggies, cooked in a tangy tomato vegetable broth and seasoned with dried herbs for the best flavor. With minimum effort, I can have this meal ready in just under one hour!

bowls of instant pot weight loss veggie soup

I call this a weight loss aka detox soup, or just that delicious meal that helps me get back on track. After over-indulging during the holidays, I look forward to a bowl of this light soup. I like to combine it with some lean protein and usually have some shredded chicken available to add to the soup or on the side.

Why you will love this recipe
What you will need to make it
How to make it
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently Asked Questions
More Instant Pot Soup Recipes:

Whether you are trying to lose weight or eat healthy, this easy and vitamin-packed comfort meal will always give you a boost of energy. I enjoy it so much, and it keeps me full for hours. I will tell you a trick: make one big pot and freeze leftovers in individual portions in ziplock bags. Having it on hand for a quick lunch or dinner is perfect.

a bowl of vegan instant pot weight loss soup with cabbage

Why you will love this recipe

I can lose weight and flush my system: With the extra fiber to fill me up and flush my system and low calories, I can lose pounds by eating this soup several times a week.
Homemade soup in less than an hour: It only takes about 15 minutes to prepare and then five minutes to cook. The rest of the time is for reaching pressure and pressure release.
It is full of vitamins, nutrients, and antioxidants: The number of vitamins, nutrients, and antioxidants are outstanding in this soup. Vitamins A, B, C, E, K, calcium, magnesium, phosphorus, and folate as well as fiber are all found in this soup.
Freeze it and save it for later: It freezes beautifully and can be reheated quickly for a hot meal in minutes. I love that I can pack it in freezer bags and lay them flat, so they do not take up much room in the freezer.

What you will need to make it

I made this fully vegan soup using different vegetables for fiber, tomato sauce, paste for extra flavors, and some dried herbs! The best part is that the recipe is versatile, so I encourage you to use what you have on hand and include the vegetables you like.

instant pot weight loss soup ingredients in bowls on a table

Cabbage – I prefer green cabbage because it has a milder and sweeter flavor. I only use ¼ cabbage chopped into pieces. Also, I highly recommend organic cabbage because it is healthier and has no pesticides. In fact, I get all organic foods whenever I can.
Zucchini – Perfect for this soup because it is low in calories, high in fiber, and is mostly water, which is good for hydration. It is also full of vitamins and minerals.
Carrots and celery – I like the carrots’ added color and sweetness and the celery’s light crispiness.
Potatoes – I use russets because they add hearty flavor and a creamy texture without adding any butter. You can skip these if you are looking to cut on carbs.
Green beans – I love the fresh grassy flavor that green beans add to the soup. They also add nutrients and texture without many calories.
Broccoli florets – Broccoli is one of my favorite vegetables with its slightly sweet flavor and tender chewy texture. I like the mixture of grassy and earthy blend that makes it so unique. It is also rich in antioxidants and full of fiber, vitamins, and minerals.
Tomatoes – I use two 14.5-ounce cans of San Marzano diced tomatoes. I prefer San Marzano because of their rich tomato flavor and how meaty they are.
Tomato paste – This is optional, but I love the rich sweetness that tomato paste adds to this soup.
Vegetable broth – Be sure to use organic low-sodium vegetable broth. Using regular broth can cause the soup to be too salty.
Herbs and seasoning – I used different dried herbs like basil, oregano, bay leaves, garlic powder, onion powder, and red pepper flakes for a flavorful punch.

How to make it

I can assure you that this is one of the easiest recipes you will ever try! While I recommend sautéing the onion in garlic to add extra flavor to the cabbage soup, this step can be skipped. Sometimes, I dump all the ingredients into the pot, stir, and cook.

Sauté: First, I set the instant pot to sauté. Once it is hot, I add olive oil and let it heat up before sautéing the onion until it is soft. Then, I sauté the garlic for a minute, stirring with a wooden spoon.

sautéing onion and garlic in the instant pot

Add the rest of the veggies: Now, I add the zucchini, celery, potatoes, carrots, tomatoes, and cabbage and stir well to combine.

steps how to add veggies to the instant pot for veggie weight loss soup

Tomato paste: I also highly recommend adding tomato paste.

veggies and tomato paste in the instant pot

Seasoning: The seasonings go in next, including salt and pepper.

veggies, tomato paste, and seasoning in the instant pot

Liquid: After, I add the broth and stir well to combine.

More veggies: If there is still space, I add some broccoli and green beans. If the veggies are not covered in broth, I add more, not going over the MAX fill line and add the bay leaves.

adding green beans to instant pot cabbage soup

Cook the soup: I close the lid and set it for five minutes. It takes about 10 minutes to reach high pressure so that it will take about 15 minutes in total. Then, I let it naturally release pressure for 10 minutes before opening the vent to release any remaining steam.

Season and serve: Finally, I open the pot, remove the bay leaves, stir, and add salt and pepper to taste before serving.

Expert tip

Choosing the right cabbage

I chose green cabbage for my soup because I like the flavor better than red. It is mild and sweet and holds its shape well after being pressure-cooked. It is 92% water and three grams of fiber, filling me up much more than other vegetables. I do not recommend choosing napa cabbage because it will turn too mushy.

Red cabbage is peppery, tangy, and bold with a crunchier bite. The red cabbage also will give the soup a deep purple color, which does not look too appetizing. I always look for fresh, crisp cabbage and check the leaves to avoid dark spots. The leaves should look fresh and not bruised.

More tips to consider

Sautéing the veggies is optional but it brings out the flavors in the onion and garlic to add a bold and vibrant taste that stands out.
Any vegetables can be used in this soup. Use what you like and have available, but cabbage and celery are important for their detox properties.
Similarly, if fresh vegetables are not available then frozen will work.
Be sure to use low-sodium broth. Too much sodium can make you feel bloated and cause weight gain.

Recipe variations and add-ins:

Toss in some meat: Make this a heartier soup but keep it light with some boneless, skinless chopped chicken breast.
Add some protein: To add protein but keep it vegan, I like to toss in some kidney or black beans. Sometimes I use both. Lentils are also a good choice.
Other veggies: I choose different vegetables to go into this delicious soup, depending on the season. The veggies in this recipe are perfect for any season, but during the summer, I like to use more beets, corn, bell peppers, and peas.
Cajun flavor: To give this soup a Cajun touch, I like to add two tablespoons of my Cajun seasoning.
Potatoes: Sometimes, I use sweet potatoes instead of russets or skip them all together.
Stove top version: Another option is to make this stovetop version of one pot cabbage soup recipe.

a bowl of vegetable instant pot weight loss soup

Serving suggestions:

I pack my fridge and diet with many fresh fruits and veggies when I try to eat very cleanly. I usually have the soup, followed by my cucumber tomato avocado salad, and some lean protein.

Another way to detox is with my special detox water. It can be made four different ways with this one recipe. I stick with something light and low in calories and fat for dessert. My fruit salad with honey lime dressing is perfect with various sweet treats and delicious homemade dressing.

How to store leftovers:

Refrigerate: Leftover soup can be refrigerated in a sealed container for up to a week.
Freezing: I like to freeze my leftover soup in quart freezer bags so I can store them flat, so they take hardly any space. It can be frozen for up to three months.
Defrost: Thaw overnight in the refrigerator for the best flavor.
Reheating: I reheat my soup on the stove on medium-high heat for five minutes or in the microwave for one to two minutes.

a ladle of instant pot weight loss soup with lots of veggies

Frequently Asked Questions

Why are my potatoes soggy?

Using russets can lead to soggy or mushy potatoes if cut too small because they are so starchy. The pressure cooker makes them soft. Cut them into larger chunks or use a different type of potato. Yellow or red waxy potatoes work well for this type of soup. Yukon gold is one of the most popular choices.

Why is my weight loss soup bitter?

Because the broccoli was overcooked or the onion or garlic may have been burned during the sauté process. Some of the herbs may have been bitter. The bay leaves may not have been at their best. The broth could have been overly concentrated or low quality. It helps to taste each ingredient before putting it into the soup.

Why is my weight loss soup so thick?

This soup can become very thick since there are so many starchy vegetables in it. For example, the potatoes themselves can turn mushy, as mentioned above. This alone is enough to make the soup thick. Other starchy vegetables like carrots, broccoli, tomatoes, zucchini, and cabbage can cause it to become dense. Add some more broth to thin it out, and it will be fine.

a bowl of instant pot vegan cabbage soup

More Instant Pot Soup Recipes:

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