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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.

EatingWell.com, November 2020


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

about 2 cups
113 calories; fat 5g; sodium 428mg; carbohydrates 15g; dietary fiber 4g; protein 2g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 4587IU.