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Appetizer, Soup
Instant Pot Cabbage Soup
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
10
cup
Author:
Alpa Jain
Instant Pot cabbage soup is a low carb, nutritious, and flavorful soup loaded with vegetables. This is a vegan and gluten-free recipe to make cabbage soup in under 30 minutes and that too with no oil. It is a perfect comforting soup for chilly days.
Equipment
Instant Pot 6 qt
Ingredients
Main ingredients
▢
1
tablespoon
Garlic
(chopped)
▢
1
Onion
(small, chopped)
▢
2
Carrots
(large, peeled, and diced)
▢
2
Tomato
(large, chopped)
▢
2
stalk
Celery
(diced)
▢
1
Potato
(medium size, cubed to 1 inch pieces)
▢
½
head
Cabbage
(chopped)
▢
5
cup
Vegetable stock
(or water)
Salt and Spices
▢
1 ½
teaspoon
Salt
(to taste)
▢
1
Bay leaf
▢
1
teaspoon
Italian seasoning
To be added later
▢
½
teaspoon
Pepper
(more if needed)
Instructions
Put all the ingredients except pepper into the Instant Pot liner.
Give it a quick mix.
Close and lock the lid with the pressure-release knob in the sealing position.
Pressure cook on high-pressure mode for 5 minutes. (keep the warm setting on)
Let the pressure release naturally for 10 minutes.
Perform a manual release by moving the pressure knob to the venting position.
Adjust salt, add pepper, and more seasoning as per taste.
Notes
You can use
veggies
of your choice like bell pepper and green beans.
Some
chili sauce
and pepper make the soup
spicy
and you can adjust the amount as well.
To make the soup on the stove top, boil all the ingredients in a large pot on medium heat for about 30 minutes or until all the veggies are tender.
Nutrition
Calories:
45
kcal
(2%)
|
Carbohydrates:
10
g
(3%)
|
Protein:
2
g
(4%)
|
Fat:
0.2
g
|
Saturated Fat:
0.05
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
381
mg
(17%)
|
Potassium:
308
mg
(9%)
|
Fiber:
3
g
(13%)
|
Sugar:
3
g
(3%)
|
Vitamin A:
2329
IU
(47%)
|
Vitamin C:
26
mg
(32%)
|
Calcium:
42
mg
(4%)
|
Iron:
1
mg
(6%)