Name: Instant-Pot Cabbage Soup
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1.5 cups chopped yellow onion; 1 cup diagonally sliced carrots (1/4-inch); 0.75 cup chopped celery; 2 tablespoons finely chopped garlic; 1 tablespoon fresh thyme leaves; 2 teaspoons chopped fresh rosemary; 4 cups chopped green cabbage; 4 cups reduced-sodium vegetable broth; 1 (15-ounce) can no-salt-added diced fire-roasted tomatoes; 0.75 teaspoon salt; 0.5 teaspoon ground pepper; 1 tablespoon white-wine vinegar

Instant-Pot Cabbage Soup

2.5

(2)

2 Reviews

This Instant-Pot cabbage soup is a light vegetarian soup with a surprisingly rich flavor. Fire-roasted tomatoes add depth, but regular canned tomatoes will work well too. There is cabbage in every bite, and vinegar added at the end brightens the flavor. Serve this soup on a cold day with a side of toasted bread or a slice of crusty sourdough.

Julia Levy

Published on November 17, 2020

Active Time:

25 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Low Carbohydrate Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onion
1 cup diagonally sliced carrots (1/4-inch)
¾ cup chopped celery
2 tablespoons finely chopped garlic
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh rosemary
4 cups chopped green cabbage
4 cups reduced-sodium vegetable broth
1 (15-ounce) can no-salt-added diced fire-roasted tomatoes
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon white-wine vinegar

Directions

Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.
Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.

Tips

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts (per serving)

113	Calories
5g	Fat
15g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 113
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 2g	4%
Total Fat 5g	6%
Saturated Fat 1g	5%
Vitamin A 4587IU	92%
Sodium 428mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.