Instant Pot Cabbage Soup

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 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!

Instant Pot Cabbage Soup

★★★★

3.3 from 3 reviews

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!

• Author: The Fitchen
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: about 10 cups of soup 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 2 Tablespoons olive oil
• 1 cup carrots
• 1 cup celery
• 1/2 cup yellow onion
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian herb seasoning
• 3 cloves garlic, minced
• 4 cups cabbage, shredded
• 1 cup sweet corn
• 1 cup zucchini
• 4 cups vegetable broth

Instructions

1. Add oil to the instant pot and turn it on the sauté function. Add carrots, celery, and onion and sauté 5 minutes until softened.
2. Add garlic and sauté 3 more minutes.
3. 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

For stovetop –

1. 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.
2. 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.

Nutrition

• Serving Size: 1 cup
• Calories: 73
• Sugar: 5 g
• Sodium: 260 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Carbohydrates: 10 g
• Protein: 2 g

Keywords: soup, instant pot, cabbage soup, cabbage, carrots,