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.<\/p>\n Instant Pot recipes<\/a> are always convenient and so easy to make. As a working mom of two, I rely on them a lot. This\u00a0Instant Pot Cabbage Roll Soup,<\/a>\u00a0or\u00a0Instant Pot Cabbage Stew<\/a>\u00a0with ground meat, is a great quick dinner option that is budget-friendly, hearty, and satisfying, and the whole family will love it.<\/span><\/p>\n <\/p>\n This easy homemade soup recipe tastes fresh and bright, and is packed with colorful veggies. I love that it\u2019s naturally gluten-free and vegan. It\u2019s one of my go-to comfort foods when it starts to get cold out, and it makes me feel good after eating because it\u2019s packed with vegetables. Also, making it in the pressure cooker takes almost no effort!<\/p>\n While this dish is low in calories and very healthy, it\u2019s 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.<\/p>\n Saut\u00e9 the vegetables:<\/strong> First, I set the Instant Pot to Saut\u00e9 and add the oil once it\u2019s hot. I add the onsaut\u00e9and cook them until soft, about 2 minutes, then cook the garlic for 1 minute, stirring constantly. Then, I saut\u00e9 the carrots, bell peppers, diced tomatoes, saut\u00e9omato paste for another minute, stirring the whole time.\u00a0<\/p>\n Cook the soup:<\/strong> 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.\u00a0<\/p>\n Release the pressure:<\/strong> When it is done, I let it release pressure naturally for 10 minutes. Then, I open the vent to release the remaining pressure.\u00a0<\/p>\n Season and serve:<\/strong> Next, I open the pot, remove the bay leaves, stir, then season and serve.\u00a0<\/p>\n Deglazing the pot does more than clean the bottom. It also prevents the pot from turning off and displaying a BURN notice. When saut\u00e9ing 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.\u00a0<\/p>\n I like to have bread or rolls to soak up the soup\u2019s delicious broth. I can use regular crusty bread, like French bread, or make my own rolls. These Amish potato dinner rolls<\/a> are soft and buttery, made with potato starch, so they are tender and fresh. For something fast and easy, my 30-minute dinner rolls<\/a> take about half an hour. They are perfect for soaking up broth.\u00a0<\/p>\n Instead of serving it with bread, I sometimes like to serve this soup in my bread bowls<\/a>. They\u2019re 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 som<\/span>etimes pair this soup with a big sandwich, like my\u00a0slow-cooker French dip sandwiches<\/a>. They are easy to make and incredibly juicy.<\/p>\n This usually doesn\u2019t happen unless you leave out certain ingredients, such as garlic, onion, or red pepper. Even if you think they aren\u2019t needed, these are essential seasonings. Also, don\u2019t forget to taste and add salt and pepper. Skipping the saut\u00e9ing of the vegetables is another reason for bland soup.<\/p>\n<\/p><\/div>\n 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 you damage the plant cells. 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.\u00a0<\/p>\n<\/p><\/div>\n It may be from bacterial growth. In other words, the cabbage may be pickled. If it wasn\u2019t bought recently and wasn\u2019t 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 the reason, discard it.<\/p>\n<\/p><\/div>\n Yes, you can open it 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 you don\u2019t open it slowly, so be sure to open the valve slowly. This will prevent burns and a mess.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Loved this recipe<\/a>?<\/strong> I\u2019d love to hear from you! \ud83d\udc9b Leave a 5-star rating \u2b50\ufe0f<\/strong> in the recipe card below and share your thoughts in the comments<\/strong> \u2013 I read and appreciate every single one!<\/p>\n Let\u2019s stay connected! Follow me on Facebook<\/a>, Instagram<\/a>, Pinterest<\/a>, and YouTube<\/a><\/strong> for more delicious, sweet and savory<\/strong> recipes. Have a question? Ask in the comments, and I\u2019ll be happy to help! \ud83d\ude0a with love Catalina!<\/p>\n<\/div>\n<\/div>\n<\/div>\n Set the Instant Pot to Saute mode.<\/span><\/p>\n<\/li>\n Once hot, add olive oil, let it warm, then add the onion and cook for a few minutes, until soft.<\/span><\/p>\n<\/li>\n Add minced garlic and cook for 1 minute, stirring continuously.<\/span><\/p>\n<\/li>\n Add bell peppers, carrots, diced tomatoes, and tomato paste. Stir and cook for 1 minute.<\/span><\/p>\n<\/li>\n Add the rest of the ingredients. Stir to combine. Please ensure you do not exceed the pot’s maximum fill line.<\/span><\/p>\n<\/li>\n Close the lid and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, and then it will cook for an additional 5 minutes. Make sure to close the vent.<\/span><\/p>\n<\/li>\n When the timer goes off, do a 10-minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.<\/span><\/p>\n<\/li>\n Open the Instant Pot, remove and discard the bay leaves, and gently stir to combine the soup.<\/span><\/p>\n<\/li>\n Taste and adjust salt and pepper as needed. Serve and garnish with chopped parsley.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Deglazing the pot does more than clean the bottom. It also prevents the pot from turning off and displaying a BURN notice. When saut\u00e9ing 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.\u00a0<\/span><\/p>\n Calories: <\/span>140<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>22<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>3<\/span>g<\/span><\/span> | <\/span>![\"A](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2025\/10\/healthy-Instant-Pot-cabbage-soup-680x1020.jpg.webp)
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\n<\/picture>\n<\/figure>\nWhy you will love this recipe\u00a0<\/h2>\n
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What you will need<\/h2>\n
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How to make\u00a0<\/h2>\n
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\n<\/picture>\n<\/figure>\nExpert tip<\/h2>\n
Avoiding the Burn Notice<\/h3>\n
More tips to consider:<\/h4>\n
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\n<\/picture>\n<\/figure>\nRecipe variations and add-ins:<\/h2>\n
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\n<\/picture>\n<\/figure>\nServing suggestions:<\/h2>\n
How to store leftovers:<\/h2>\n
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\n<\/picture>\n<\/figure>\nFrequently asked questions<\/h2>\n
![\"Tomato](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2025\/10\/vegan-Instant-Pot-cabbage-soup-680x1020.jpg\")
<\/figure>\nEasy Instant Pot recipes:<\/h2>\n
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Garnish:<\/h4>\n
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Avoiding the Burn Notice<\/h3>\n
More tips to consider:<\/h4>\n
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