Looking for something healthy? This Instant Pot Cabbage Soup is the recipe for you! This vegetarian cabbage soup is SO easy to make and full of healthful ingredients. Better yet, it's delicious and also filling, making it a perfect option for a light dinner.
Why This Recipe Works
This is my go-to recipe when I’m feeling under the weather or needing a detox. It requires minimal effort and gets maximum flavor extraction in only 15 minutes thanks to the power of the Instant Pot.
It’s also super flexible and requires mainly ingredients I already have on hand. I’ll throw in whatever vegetables I have along with the cabbage, and then it gets lightly seasoned with pantry ingredients like apple cider vinegar and dried sage.
Most of the flavor in this Instant Pot Cabbage Soup recipe comes from the cabbage, which is a superfood. Cabbage contains exceptionally high levels of vitamins and is great for your immune system and digestive system, making it perfect for a detox or cleanse.
It’s also an anti-inflammatory food and may even prevent disease such as some cancers. So many good reasons to eat cabbage, and taste is just one of them!
Green cabbage – you could use green cabbage, savoy cabbage, or Napa cabbage in this recipe. You could even use red or purple cabbage which is even more nutritious than green cabbage. It does turn the soup a sort of weird color though but will taste just as delicious with added health benefits.
Canned tomatoes – you can also use chopped fresh tomatoes and their juices when tomatoes are in season. I find it’s usually easier to use canned tomatoes though.
Apple cider vinegar – can also substitute white wine vinegar, or red wine vinegar if you’re using red cabbage. Apple cider vinegar is our favorite though for taste plus it’s great for gut health!
Lemon juice – use fresh squeezed lemon juice if possible. Lemon juice can be omitted—just add extra vinegar.
Vegetable broth – can also substitute bone broth, but then the soup would no longer be vegetarian-friendly. You can also use water in place of broth.
How to Make Cabbage Soup
Gather your ingredients:
In the Instant Pot, place all the ingredients and stir to combine.
Add vegetable broth or water.
Cook on “Manual” with “High Pressure” for about 15 minutes.
Once done, press “Cancel” and allow a natural release.
Remove the lid and serve hot.
- You can chop the vegetables to whatever size works for you. I like to keep veg pieces at around ¾ inch in this cabbage soup recipe
- You can add or swap whatever spices you feel like. Cumin also works well in this recipe. Add a dash of hot sauce at the end for an extra kick that will clear out your sinuses!
- This recipe freezes really well! Pro tip: make a big batch and freeze it in small portions to enjoy all season long. It can be heated up straight from frozen.
What to Serve with Cabbage Soup
This recipe makes a great light lunch or dinner. But if you’re looking for something a bit more substantial, it’s also great served with rice or a baguette for dipping.
More Recipes Like This
If you liked this recipe, check out these healthy Instant Pot soup recipes:
If you’re crazy for cabbage and all the health benefits this superfood has to offer, try this Instant Pot Corned Beef And Cabbage recipe too!
FAQ About Cabbage Soup
How do you cut cabbage?
First, you’ll want to remove the tough outer leaves of the cabbage. Then, cut the cabbage into quarters, keeping the root intact. Taking one quarter at a time, use your knife to carefully remove the core and then cut the leaves into bite-sized pieces. If you wanted to shred the cabbage you would slice it finely, but a rough chop works well for this Instant Pot Cabbage Soup recipe.
Are carrots healthy?
Besides the cabbage, this recipe calls for a large quantity of carrots. They provide a bit of sweetness and a whole host of health benefits like high levels of vitamins and antioxidants. Carrots have been proven to help lower cholesterol levels and also improve eye health thanks to their high levels of vitamin A.
Instant Pot Cabbage Soup
- 3 cups green cabbage chopped roughly
- 3 carrots chopped
- 3 stalks celery chopped
- 1 onion chopped
- 1 can diced tomatoes 14.5 ounce
- 2 cloves garlic minced
- 2 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoon dried sage
- to taste Salt and pepper to taste
- 2 ½ cups vegetable broth
- Place all the ingredients in the Instant Pot and stir well.
- Close the lid and cook on high pressure for 15 minutes.
- When cooking time ends, wait for a natural pressure release.
- Open the lid and serve 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂