Quick Vegetarian Cabbage Soup in the Instant Pot

This comforting cabbage soup is perfect for busy days when you want a healthy, homemade meal without the fuss. Ready in no time using the Instant Pot, it’s packed with flavor and perfect for a cozy lunch or dinner.

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TIME50 min

SERVINGS4

RATING4.7 / 5

Quick Vegetarian Cabbage Soup in the Instant Pot

COOKBOOK / 29603

01 / WHAT YOU NEED

Ingredients

Adjust servings4

3 tablespoons olive oil 1 large onion, chopped 2 large carrots, chopped 3 stalks celery, chopped 4 cloves garlic, chopped 1 small head cabbage, shredded 2 cups 1-inch pieces fresh green beans 1 ½ teaspoons kosher salt 6 cups unsalted vegetable stock 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1 (15 ounce) can no-salt-added diced tomatoes, undrained 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley

02 / HOW TO MAKE IT

Let's cook.

01

Stir in Fresh Herbs

Start by turning on your Instant Pot and setting it to the sauté mode. Let it warm up for a few minutes, then pour in some oil. Toss in the onion, carrots, celery, and garlic, and cook everything together, stirring often, until the veggies start to soften—this usually takes about six minutes. Next, add the cabbage, green beans, and a pinch of salt. Pour in the vegetable broth along with both cans of tomatoes, juices and all. Seal the lid and set the pot to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to build up. Once the cooking time is done, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. When it’s safe to open the lid, stir in the fresh dill and parsley. Ladle the soup into bowls and enjoy it nice and hot!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh, crisp cabbage for the best texture.
- Don’t skip sautéing the onions and garlic first; it adds extra flavor.
- If you like a little heat, add a pinch of red pepper flakes before pressure cooking.

Why you’ll love it

This soup is perfect for busy days when you want something warm and nutritious without spending hours in the kitchen. It’s full of fresh vegetables and has a comforting, homemade feel. Plus, it’s hearty enough to satisfy everyone, even meat lovers.

Serving ideas

Serve this soup with a slice of crusty bread or warm dinner rolls. A sprinkle of fresh herbs like parsley or dill on top can brighten the flavors. It also pairs well with a simple green salad for a complete meal.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for 3-4 days. You can also freeze leftovers for up to 2 months—just thaw and reheat gently on the stove.