Instant Pot Cabbage Soup is the perfect low cost one pot dish, made with fresh cabbage, carrots, celery, diced tomatoes, and spices, ready in 30 minutes!
Using the saute function of the instant pot, add olive oil, onions, and celery. Stir for 2-3 minutes, or until onions are translucent.
Move the onions and celery to one side and add the minced garlic, stirring for 1-2 minutes. Stir everything together and press the cancel button to turn off the saute function.
Add all other ingredients to the instant pot, stirring everything together. Lock the lid into place and close the pressure valve. Set the instant pot on manual high pressure for 5 minutes.
The instant pot will take about 10 minutes to come to pressure, then the 5 minute timer will start. Once completed, let the instant pot naturally release for 10 minutes.
Once time is up, finish with a quick release of the steam valve and let the rest of the pressure release. Remove the lid and serve.
Notes
Click on the time in the instructions to start a timer!StorageStore this pressure cooker cabbage soup refrigerated in an airtight container for 3-4 days.Freeze in an airtight container for 2-3 months. Defrost in the refrigerator overnight, then reheat in a saucepan over medium heat. Cooking Tips
Use a towel or oven mitt to flip the steam valve open, to avoid any steam touching your hand (it's hot!)
I use a regular green cabbage for this recipe because it has a good texture and flavor when cooked. You could also use a savoy cabbage.
You can also add extra ingredients like white beans, kidney beans, bell pepper, green beans, or any leftover veggies from the night before. Basically, anything that you’d add to a vegetable soup, you can add here.