Instant Pot Cabbage Soup
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!
Servings: 8
Calories: 70kcal
Equipment
- pressure cooker
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 parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon pomegranate molasses (optional)
- 2 cups tomatoes, chopped
- 1 tablespoon 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
While pomegranate molasses is optional, I highly recommend using it if you can find it. You can even make your own homemade version. It can be easily found online too, as it is here.
It's very important not to mix when indicated. This prevents the heavier and thicker ingredients from falling to the bottom of the pot and possibly triggering the burn notice.
Pressure release: 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.
Storing: Cabbage soup keeps well in the fridge for about 5 days. Reheat in the microwave when ready to eat. It's freezer-friendly for up to 6 months. Defrost in the fridge overnight.
Nutrition
Serving: 8oz | Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 871mg | Potassium: 350mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3839IU | Vitamin C: 49mg | Calcium: 59mg | Iron: 1mg
