This cabbage soup recipe is made with simple, wholesome ingredients it comes together quickly in the instant pot (or on the stovetop!) It’s freezer friendly, too!
Cabbage soup! In the instant pot! Because it’s summer and we are in no-cook mode.
Have you ever made instant pot cabbage soup? Is it weird to be thinking about soup in July? I don’t think so. Because I love cabbage and I love soup, and I don’t think soup should be reserved for cold weather only.
I’ve heard a bunch of buzz about this thing called a “cabbage soup diet.” Apparently it’s a popular way to “detox” and lose weight. None of these factors have anything to do with why I’m sharing this soup recipe today. To be honest, I don’t know anything about all of that. What I do know that this cabbage soup is good and that it’s good for you. And if you ask me, that’s good enough.
This cabbage soup includes some of summer’s best produce – fresh sweet corn and zucchini. If you’re making it in the winter, you could easily sub in other seasonal ingredients like broccoli, chickpeas, potatoes, etc.
The process is incredibly simple, especially if you’re using an instant pot. (If you don’t have one yet, GET YOU ONE.) You start off by sautéing the onion, carrots, celery, and garlic in the instant pot and then add everything else in – cook for 20 minutes and your soup is ready to go! If you don’t have an instant pot and want to make this soup like NOW, you can start sautéing in a large pot, then add the other ingredients, bring to a boil for 5 minutes and then simmer for the remaining time. Either way, you’re gonna love it!
Make this instant pot cabbage soup ASAP and show it off on Instagram – I wanna share your food on our stories!
How to Make Instant Pot Cabbage Soup
Instant Pot Cabbage Soup
Ingredients
Method
- Add oil to the instant pot and turn it on the sauté function. Add carrots, celery, and onion and sauté 5 minutes until softened.
- Add garlic and sauté 3 more minutes.
- Add cabbage, corn, zucchini, and broth, then stir to combine. Set the instant pot to soup function for 20 minutes. After 20 minutes, turn the valve to instant release. After pressure has released, open and stir. Serve and enjoy!
Notes
- Add oil to a large pot and heat to medium low. Sauté carrots, celery, and onion 5-8 minutes until softened. Add garlic and sauté 3 more minutes.
- Add cabbage, corn, zucchini, broth, and seasonings, then stir to combine. Bring to a boil for 5 minutes. Then cover and simmer for 20-30 minutes, stirring occasionally.
Did anyone actually make this in an IP? 20 minutes is way too long for these delicate vegetables…
This was wonderful!! I added white beans for extra protein, but left everything else the same. Delicious with crusty bread. Thank you so much!
Absolutely awesome recipe! I excluded the corn, decreased the cabbage, increased the carrots, added shredded chicken and plopped in cooked noodles at the end. So delicious! My stovetop soup is good, but this is better. Definitely a winner and will be a regular meal at our home. Thanks!
Yay! I’m so glad you liked it. Thanks for the feedback! :)
I love this! I used Trader Joe’s ginger miso broth and took some liberties with seasonal veggies as suggested.
Oooooh! Miso broth? I have to pick some of that up when I go to T Joe’s next!
This recipe is awesome! I did doctor the recipe a bit by adding four chicken breast fillets, an extra cup of squash, green beans and with the extra ingredients used 3/4 cup vegetable broth and 3/4 cup chicken broth. My wife was not to enthused that I was making a cabbage soup and she thought it was great. Thanks for the recipe!
I’m so glad you liked it! And that your wife did too! Thanks for mentioning your modifications! :)
I added a can of chickpeas and doubled the corn. Very hearty tasty soup!
Yum! I love the idea of adding chickpeas. :) Glad you enjoyed!
Love this soup!! I’m not a fan of cooked cabbage but the taste of the cabbage with the sweet corn is delicious! Followed the instructions given and made it on the stove top – so simple.
Yay! I’m so glad you enjoyed it. :)
Thanks so much for this simple and delicious recipe! I sub garlic and onion powders for the Italian seasoning, personal preference. I really appreciate that tomato isn’t included; sometimes I’m just not in the mood for a tomato-based soup.
You’re so welcome! I’m so glad you like the recipe! :) Thank you for your feedback.
I had no corn or zucchini, so I put in 5 cups of bagged/undressed slaw mix (for the cabbage), 3/4 cup of barley, and slices of smoked sausage. Increased the pepper to 1 tsp. SO GOOD! Thank you for this tasty, adaptable recipe!
You really went off the beaten path with this recipe – go you! Sounds like it worked out. :)
Yum! Added random, tiny potatoes I had. Thanks!
I’m so glad you liked it. Thanks for the tip on adding potatoes!
Very bland and tasteless. I had to add a can of Rotel after cooking. Love cabbage, but the corn does nothing for this and to me it was a failure.
I’m sorry you didn’t like this recipe! I always enjoy it when we make it. You could certainly add more seasonings if desired.
This comment made me laugh out loud. It would be more shocking if the cabbage soup was not bland.
Normally when I eat cabbage the flavor is exotic and crazy. So I was so surprised the cabbage soup tasted like …..cabbage.
Anyone know the calories per cup?
Hi Faith! This soup has about 73 calories per cup. I’ve updated the recipe to show all nutritional values!
So good. I used turkey broth and used 1/3 cup diced spiced summer sausage (what I had) Yum.
Yum! I love that you made substitutions and it turned out good! Thanks for the feedback. :)
We have made it twice and it is turned out what’s my wife and enjoyed it very much.
That’s awesome! It’s such a good soup!