Instant Pot Cabbage Soup is packed with veggies, seasonings, and fantastic flavor. This hearty vegetarian soup is a full course meal all on it's own or a great appetizer for big dinners. I add two special optional ingredients to give this cabbage a soup a big boost in deliciousness: paprika roux and pomegranate syrup.
Table Of Contents
Instant Pot Cabbage Soup is a hearty and healthy flavor-packed vegan soup. It's full of fresh and wholesome ingredients- cabbage, peppers, celery, carrots, and more. This is a dump and start Instant Pot recipe that can be served as a full meal or appetizer.
Instant Pot cabbage soup was inspired by my all time favorite Middle Eastern style Instant Pot stuffed cabbage rolls- and is made with the same flavor-boosting secret: pomegranate molasses. I've since turned it into a stuffed cabbage casserole for the crockpot and adapted my family's traditional stovetop cabbage rolls for the pressure cooker.
Ingredients
In addition to the above ingredients, you need:
- vegetable broth
- thyme
- parsley
- salt + pepper
- sweet paprika + olive oil
- pomegranate molasses (optional)
While technically optional, I highly recommend using pomegranate molasses if you can find it. You can even make your own homemade version using lemon juice and sugar! It can be easily found online too.
It lasts forever and truly brings something special to your recipes. My family uses it in our traditional Syrian recipes, like Instant Pot stuffed peppers, lamb meatballs and saffron rice with veggies and Instant Pot lamb stew.
Ingredient Substitutions
- Tomatoes - canned diced tomatoes will work here, just don't forget to include the juices.
- Vegetable broth - use chicken broth or beef broth if you're not concerned about sticking to a vegan or vegetarian diet.
- Bell peppers - use any color bell peppers, but green peppers will give the soup a less sweet flavor.
- Sweet onion - yellow onion can be used instead.
- Paprika roux - for a thicker broth, use flour in place of the olive oil. When you add it to the soup, set the pressure cooker to saute for 5 minutes to bring the soup to a low simmer for it to thicken a bit.
- Pomegranate molasses - while there is no direct substitution for pomegranate molasses, it's fine to leave it out. Using it will give your soup an incredible flavor boost, so if you can find it, it's worth it. But I've made cabbage soup with and without it, and they are both delicious!
Kristina's Tips
- A natural release for 10 minutes prevents piping hot frothy broth from spewing out of the valve. If you don't want to wait, you can do a complete quick release but put a towel over the valve in order to prevent a messy kitchen and potential burns.
- Chop and dice the vegetables into bite sized pieces, or smaller if you're making this for kids.
- Adding the lemon juice at the end gives you control over how citrusy you want the broth. Feel free to add more if you'd like.
Instructions
- Layer the ingredients in the inner pot of your pressure cooker in this order: vegetable broth, sweet onion, garlic, cabbage, celery, carrots, bell pepper. Push down to submerge in the broth as much as possible, but do not mix. Sprinkle with the thyme, parsley, salt, and pepper.
- Add the pomegranate molasses if you're using it and crushed tomatoes on the top. Do not mix. It's very important not to mix to prevent the heavier and thicker ingredients from falling to the bottom of the pot and possibly triggering the burn notice.
- Close the lid and seal the vent. Set to pressure cook on high for 10 minutes. When done, let the pressure naturally release for 10 minutes and then finish with a quick release.
- When the pressure has been released, heat olive oil in the microwave until it's hot. Add the paprika to the oil and mix until a thick paste forms. This creates a paprika roux that will elevate the flavor of the broth. Stir it into the soup.
- Then add the lemon juice and give the soup one last good mix. Taste and season with more salt and pepper if desired.
Variations
- Spicy - add red pepper flakes, a little chili powder or even jalapenos.
- Heartier - add kidney beans, pinto beans, diced potatoes or even chickpeas.
- Non vegan - add ground beef, lamb, sausage, or chicken. Kielbasa is another delicious option.
How To Store
Cabbage soup keeps well in the fridge for about 5 days. Reheat in the microwave when ready to eat.
Recipe FAQs
Yes, cabbage soup can be frozen. Store in plastic freezer bags or containers for up to 6 months. Defrost in the fridge overnight. For a quick thaw, place the frozen container in hot water.
This recipe works in a 6-quart, 8 quart, and 10 quart Instant Pot. For a 3 quart Instant Pot, you will likely need to reduce the ingredients. You can easily make a bigger or smaller batch with keeping the ingredients proportionate. I have an 8 quart Duo Crisp, which is an awesome pressure cooker for making Instant Pot air fryer combo dinners. I love it!
Recipe
Instant Pot Cabbage Soup
Equipment
Ingredients
- 4 cups vegetable broth
- ½ large sweet onion, diced
- 6 cloves garlic, minced
- ½ head cabbage, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bell pepper (any color)
- 1 teaspoon dried parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon pomegranate molasses (optional)
- 2 cups tomatoes, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice
Instructions
- Layer the ingredients in the inner pot of your pressure cooker in this order: vegetable broth, sweet onion, garlic, cabbage, celery, carrots, bell pepper. Push down to submerge in the broth as much as possible, but do not mix.
- Sprinkle with the thyme, parsley, salt, and pepper. Add the pomegranate molasses (if using) and crushed tomatoes to the top. Do not mix.
- Close and seal the lid. Set to pressure cook on high for 10 minutes.
- Let naturally release for 10 minutes, then finish with a quick release. Open the lid and stir well.
- Heat olive oil in the microwave until hot, about 45 seconds. Add the paprika to the oil and mix until a thick paste forms. Stir into the soup.
- Add the lemon juice and give the soup one last good mix. Taste and season with more salt and pepper if desired.
Notes
Nutrition
Howard says
I just made this. We loved it! To add a bit more umph to mu cup of soup I put 1 teaspoon of hot sauce and it was ridiculously good before I did it and after. Well looks like I will be saving this website and referring others here as well. Thank you. Take care.
Addie says
The cabbage was so tender and flavorful!
Natalie says
One of my favorite detox soups. It's so healthy and delicious. Comforting! 🙂 I love your recipe.
Anonymous says
This looks great!
Dolly says
What a comforting and healthy soup to serve up to the family! Soup weather will be here before we know it and I can’t wait to try this yummy recipe!
Nick Sanguedolce says
I followed the recipe it came out great I did not put the molasses in I did throw in some potatoes very good meal thank you
Jeannie says
this recipe reminds me of my childhood, I almost forgot this recipe and will have to try again. Glad I found yours.
Maria Thompson says
Take the time to buy or make the pomegranate molasses. I made 1/2 of the recipe, since I didn't know when I would use it again. Now I am on the hunt for opportunities.
The cabbage soup is flavorful, a touch spicy, and spot on for a satisfying meal. I will try the leftovers with kidney beans and definitely freeze a few servings. Permanent addition to my recipe file.