Instant Pot Cabbage Soup
Made with humble ingredients that are loaded with nutrients, this recipe for Instant Pot Cabbage Soup is low in calories, yet delivers big flavor with ease.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion minced
- 1 large carrot diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 2 cups water or additional broth
- 4 cups low-sodium vegetable broth or additional water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 dried bay leaves
- 2 medium Yukon gold potatoes scrubbed well and diced into 1-inch chunks
- ½ head green cabbage chopped
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon fresh lemon juice ~1 medium lemon
Instructions
- Turn your Instant Pot to the sauté setting. Add 1 tablespoon olive oil to the instant pot and let it heat for 30-60 seconds. Once heated, add in the diced onion, carrots, and celery and sauté, stirring often, for about 3-5 minutes, or until the onion has softened and becomes translucent. Add the garlic and 1 teaspoon dried oregano and cook for 30-60 seconds just to toast. Then hit cancel on the inner pot to turn off the sauté function.
- Add 2 cups water to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
- Add the 4 cups low-sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 dried bay leavesand cubed potatoes to the instant pot and stir to combine. Gently stir in the cabbage and then top with 1 (15-ounce) can diced tomatoes. Give the mixture a VERY light stir to just lightly combine.
- Place the lid on the Instant Pot, be sure the vent knob is sealed or locked, and using the manual or pressure cook setting, set it to cook on high pressure for 2 minutes. Once the cooking time has elapsed, allow the pressure to release naturally, or for at least 15 minutes.
- Carefully remove the lid from the instant pot, add in 1 tablespoon fresh lemon juice, and stir, removing the bay leaves as you come across them. Give the soup a taste and adjust seasonings if needed. Then serve as desired.
Video
Notes
Broth/Water: To keep the soup super affordable, feel free to use all water. I would double the salt, pepper, garlic, and oregano to add additional flavor to the soup. If you want more flavor, use a full 6 cups of broth.
Potatoes: Use gold potatoes, red potatoes, or peeled russet potatoes.
Add Meat: Brown up to 1 pound of lean ground beef or turkey along with the carrots, celery, and onions before proceeding with pressure cooking.
Low-Carb Modification: Omit the potatoes from the soup.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Alternatively, transfer the cooled soup to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 3 months. To reheat, defrost the cabbage soup overnight in the refrigerator if needed. Reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through.
Size of Pressure Cooker: This recipe is designed to work in a 6 or 8-quart Instant Pot. For a 3-quart model, you must cut the recipe in half. You can double the recipe if using an 8-quart model.
Nutrition
Calories: 114kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 429mg | Potassium: 491mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 43mg | Calcium: 64mg | Iron: 1mg
