Cabbage soup: it’s hearty, nourishing, and has a way of making you feel like you’re eating something both wholesome and comforting. Whether you’re looking for a light, healthy meal or something filling to get you through a chilly evening, cabbage soup has got your back. But here’s the twist – we’re going to make this dish even more convenient, flavorful, and downright delicious by using an Instant Pot.
Using an Instant Pot to make cabbage soup offers a few distinct advantages: the rich, savory flavors infuse into every bite much quicker, and the texture of the cabbage is perfectly tender but still maintains that satisfying bite. Plus, the ease of this pressure-cooking marvel means you won’t be simmering for hours to achieve the depth of flavor you’re craving. In about an hour, you’ll have a bowl of comforting, hot cabbage soup ready to serve, and the best part? Minimal effort!
Let’s dive in!
Instant Pot Cabbage Soup Recipe
Here’s your foolproof recipe for Instant Pot Cabbage Soup. It’s a simple combination of ingredients that will give you all the nourishment you need without sacrificing taste. Trust me, it’s as easy as it is delicious!
Ingredients Needed
- 1 medium head of cabbage, chopped (about 6-8 cups)
- 1 tablespoon olive oil (for sautéing)
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed (or any other bean of your choice)
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a kick)
- Salt and pepper, to taste
- 1 bay leaf
- 2 tablespoons apple cider vinegar (for a little zing!)
- Fresh parsley or dill, for garnish
Cooking Instructions
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Prep Your Ingredients
- Begin by chopping the cabbage, carrots, celery, and onion into bite-sized pieces. Mince the garlic and get everything ready to go.
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Sauté The Veggies
- Set your Instant Pot to Sauté mode. Add the olive oil and heat it up. Once the oil is shimmering, toss in the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the veggies start to soften and the onions turn translucent.
- Add the garlic and sauté for another minute, just until fragrant. You don’t want the garlic to burn!
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Add The Rest Of The Ingredients
- Cancel the Sauté function and add the cabbage, diced tomatoes (with their juices), kidney beans, vegetable broth, thyme, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Drop in the bay leaf, then close the lid on your Instant Pot. Make sure the vent is set to Sealing.
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Pressure Cook
- Set the Instant Pot to Manual or Pressure Cook on high for 10 minutes. That’s right – just 10 minutes. The Instant Pot will come to pressure, cook, and then beep when it’s done.
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Quick Release The Pressure
- Once the cooking time is up, carefully perform a quick release by turning the venting knob to Venting. Be cautious of the steam!
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Final Touches
- Once the pressure is released, open the lid and remove the bay leaf. Taste your soup and adjust seasoning if needed, adding more salt, pepper, or even a splash of apple cider vinegar for an extra tang.
- Ladle the soup into bowls and garnish with fresh parsley or dill for a pop of color and flavor.
Ingredient Insights
Let’s break down a few key ingredients that elevate this cabbage soup recipe:
- Cabbage: High in fiber and low in calories, cabbage is a powerhouse of nutrients. It’s packed with vitamins C and K, and it brings a subtle sweetness when cooked, making it the perfect base for this soup.
- Garlic: Not just for flavor, garlic is known for its immune-boosting properties and heart-healthy benefits. Plus, when sautéed, garlic adds a depth of flavor that enhances the entire soup.
- Kidney Beans: Full of protein and fiber, kidney beans are a great addition to any soup. They’ll help fill you up and add a creamy texture to the broth.
- Apple Cider Vinegar: This vinegar adds a pleasant acidity that balances the sweetness of the cabbage and carrots. It’s a simple ingredient but has a big impact on the overall flavor.
Expert Tips
- Sauté First: Don’t skip the sauté step. It’s tempting to just toss everything into the Instant Pot, but the sautéing of the onions, carrots, and celery first adds a layer of flavor that enhances the entire dish.
- Adjust the Thickness: If you prefer a thicker soup, you can either mash a portion of the beans before adding them or use an immersion blender to pulse the soup for a few seconds after it’s done cooking. This will give it a heartier texture without losing the veggie goodness.
- Add Protein: For an extra boost of protein, add cooked chicken, turkey, or sausage. These options are especially tasty if you’re looking to turn the soup into a more filling main course.
- Herbs and Spices: Experiment with different herbs and spices based on your taste. Fresh thyme or basil would work great in place of dried thyme, and a pinch of smoked paprika could add a smoky depth.
Recipe Variations
- Vegetarian/Vegan: This recipe is already vegetarian, but for a vegan version, simply ensure that the broth is vegetable-based and use a plant-based vinegar (some brands of apple cider vinegar may contain trace amounts of animal products).
- Spicy Cabbage Soup: Add a fresh jalapeño or habanero pepper for extra heat, or toss in a bit of cayenne pepper. For a smoky flavor, try smoked paprika.
- Meat Lovers: If you love meat, try adding crumbled bacon or smoked sausage for an added savory kick. Brown the meat first in the Instant Pot before sautéing the veggies to infuse the flavor.
- Low-Carb: Skip the beans and opt for a more protein-rich option like grilled chicken or turkey to keep it low-carb. You can even add extra cabbage to make up for the loss of texture.
Final Words
This Instant Pot cabbage soup is not only simple and quick but also highly adaptable. Whether you’re in a rush or have a little more time on your hands, you can customize the ingredients based on what you have in your kitchen or what you’re craving. It’s a flexible, comforting dish that’s perfect for meal prep or to serve at a family dinner.
FAQs
What Ingredients Are Needed For An Instant Pot Cabbage Soup Recipe?
To make Instant Pot cabbage soup, you will need the following ingredients: cabbage (shredded or chopped), onion, garlic, carrots, celery, tomatoes (canned or fresh), vegetable or chicken broth, olive oil, and seasonings such as salt, pepper, thyme, and bay leaves. You may also add optional ingredients like potatoes, beans, or sausage for a heartier soup.
Can I Use Frozen Cabbage For Instant Pot Cabbage Soup?
Yes, you can use frozen cabbage for Instant Pot cabbage soup. However, the texture may be slightly softer than fresh cabbage once it is cooked. Make sure to adjust the cooking time accordingly, and consider sautéing the other vegetables first to enhance their flavor before adding frozen cabbage.
How Long Does It Take To Cook Cabbage Soup In An Instant Pot?
Cooking cabbage soup in an Instant Pot typically takes around 10-15 minutes on high pressure. However, you will need to factor in time for the Instant Pot to come to pressure, which may take an additional 10-15 minutes depending on the amount of ingredients and the model of your Instant Pot.
Can I Make Instant Pot Cabbage Soup With Meat?
Yes, you can add meat to your cabbage soup in the Instant Pot. Common choices include sausage, ground beef, or chicken. Brown the meat using the sauté function before adding the vegetables and broth. Adjust the cooking time depending on the type of meat used; for example, sausage may need 5-7 minutes, while ground beef or chicken may require up to 10 minutes.
Can I Make A Vegetarian Instant Pot Cabbage Soup?
Yes, Instant Pot cabbage soup can be made vegetarian. Simply omit any meat and use vegetable broth instead of chicken broth. To enhance the flavor, you can add extra vegetables or use plant-based protein sources like beans or lentils.
Should I Sauté The Vegetables Before Cooking Cabbage Soup In The Instant Pot?
It’s recommended to sauté the vegetables (such as onions, carrots, and celery) before pressure cooking. This step helps to develop deeper flavors and adds complexity to the soup. Use the sauté function on your Instant Pot with a small amount of olive oil until the vegetables are softened, usually around 5-7 minutes, before adding the rest of the ingredients.
Can I Make Instant Pot Cabbage Soup In Advance And Store It?
Yes, Instant Pot cabbage soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in an airtight container for up to 3 months. When reheating, you may need to add a bit more broth if the soup thickens during storage.
What Can I Serve With Instant Pot Cabbage Soup?
Instant Pot cabbage soup is a versatile dish that pairs well with crusty bread, a slice of whole-grain bread, or a side salad for added texture. You can also top it with grated cheese, sour cream, or fresh herbs like parsley or thyme for extra flavor.
Can I Adjust The Seasoning In The Instant Pot Cabbage Soup Recipe?
Yes, you can easily adjust the seasoning in your cabbage soup to suit your taste. If you prefer a spicier version, add red pepper flakes or cayenne pepper. For a more robust flavor, consider using a bouillon cube or a splash of soy sauce. Always taste and adjust the seasoning at the end of cooking.
What If I Don’t Have An Instant Pot-can I Still Make Cabbage Soup?
Yes, if you don’t have an Instant Pot, you can still make cabbage soup using a traditional stovetop or slow cooker method. On the stovetop, bring the ingredients to a boil, then simmer for 30-45 minutes. In a slow cooker, combine the ingredients and cook on low for 6-8 hours or high for 3-4 hours.