This Instant Pot Cabbage Soup is made with a whole head of cabbage, carrot, and celery. The dish has a lot of flavors and is filling enough to serve as a meal. It can also be eaten as a side dish or even as an appetizer if you want to get creative!
The ingredients are simple and affordable, so it’s easy to make this soup anytime you’re craving something warm and hearty.
Ingredients:
- Virgin olive oil
- Medium onion, chopped
- Medium carrots, chopped
- Celery ribs, chopped
- Italian seasoning
- Salt
- Black pepper
- Red pepper flakes
- Bay leaves
- Broth
- Cabbage, chopped
- Can diced tomatoes
- Can crushed tomatoes
- Lemon juice
- Parsley and/or celery leaves
Making The Cabbage Soup In The Instant Pot
Turn on the Instant Pot to sauté mode and wait until the display reads “HOT.” Add vegetable oil and let it heat up, then add chopped onions, carrots & celery. Cook until they’re softened – 5 minutes or so should do it.
Add the garlic, Italian seasoning, salt, black pepper, and red pepper to the pot. Stir everything together for another minute until fragrant.
Add ½ cup broth to the pan to remove any remaining sticking parts. Scrape up the attached, browned bits.
Add the cabbage to the soup, then mix in the spices evenly. Pour in 4½ cups of broth and stir until well combined.
Take the tomatoes and gently pour them over the top and spread them around to create an even layer without stirring up any of the veggies below.
Lock & seal the lid and set it to manual or high for 5 minutes followed by 15 minutes of natural release. Open the lid after releasing any remaining pressure.
Add the parsley, celery leaves, and lemon juice and stir to combine. Taste and adjust seasonings to your liking. A sprinkling of parmesan cheese would be a lovely finishing touch.
Instant Pot Keto Cabbage Soup
This cabbage soup is made with a whole head of cabbage, carrot, and celery. The dish has a lot of flavors and is filling enough to serve as a meal. It can also be eaten as a side dish or even as an appetizer if you want to get creative!
Ingredients
- 2 TB extra virgin olive oil
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 TB Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 bay leaves
- 5 cups broth, divided (½ cup to deglaze, the rest added soon after)
- 2 lbs cabbage, 1-inch chopped
- 15 oz can diced tomatoes (fire-roasted is my favorite!)
- 15 oz can crushed tomatoes (again, fire-roasted is my favorite!)
- 3 TB lemon juice (1 generous lemon)
- 2 cups parsley and/or celery leaves
Instructions
- Turn on the Instant Pot to sauté mode and wait until the display reads “HOT.” Add vegetable oil and let it heat up, then add chopped onions, carrots & celery. Cook until they’re softened – 5 minutes or so should do it.
- Add the garlic, Italian seasoning, salt, black pepper, and red pepper to the pot. Stir everything together for another minute until fragrant.
- Add ½ cup broth to the pan to remove any remaining sticking parts. Scrape up the attached, browned bits.
- Add the cabbage to the soup, then mix in the spices evenly. Pour in 4½ cups of broth and stir until well combined.
- Take the tomatoes and gently pour them over the top and spread them around to create an even layer without stirring up any of the veggies below.
- Lock & seal the lid and set it to manual or high for 5 minutes followed by 15 minutes of natural release. Open the lid after releasing any remaining pressure.
- Add the parsley, celery leaves, and lemon juice and stir to combine. Taste and adjust seasonings to your liking. A sprinkling of parmesan cheese would be a lovely finishing touch.
Nutrition Information:
Amount Per Serving:Calories: 145kcalTotal Fat: 8gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 26mgSodium: 309mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 11g