Instant Pot Cabbage Soup

Warm, hearty, Instant Pot Cabbage Soup recipe that’s extremely delicious and easy to make at home. This instant pot cabbage roll soup is a perfect weeknight meal that’s packed with flavor and taste even better the next day!

I have made this recipe at least 6 to 7 times already between last month and this current month. I recently made this cabbage soup recipe over the weekend to share with you. 

If you are craving something comforting, quick, and fuss-free but healthy, then this is the soup to make. This cabbage roll soup has the perfect balance of vegetables, meat, and flavors. It is mildly sweet because of the carrots but yet savory. 

WHY I LOVE THIS INSTANT POT CABBAGE SOUP RECIPE?

This soup has been resurfaced a few times in our home this past month alone. The number one reason why it has made its way in our home so much besides from the amazing taste, it comes together in just over 30 minutes. Other reasons why I love this soup and why I think you will too are:

1. Adding cabbage in soups recipes is very inexpensive, plus it is one my favorite ways to enjoy cabbage. 
2. This soup has a pleasing aroma.
3. It is perfect for frigid winter nights. It is comforting. Full of bursting flavors. 
4. Easy to create in one pot or slow cooker. 
5. Great for meal prep. Cabbage is quick and easy to incorporate in any savory dish or serve as a side dish. 
6. Perfect cabbage soup for weight loss because it’s low calorie and low carb.
7. reat for a rainy day.

You’ll be pleasantly surprised to see how this nourishing instant pot cabbage roll soup comes together. 

HERE ARE MY INSTANT POT CABBAGE ROLL SOUP RECIPE INGREDIENTS: 

When it comes to this soup, it’s all about the aromatic ingredients. You’ll need the following ingredients below: 

1. Ground Beef. I used the all-natural ground beef that has 73 percent lean and 27 percent fat.  
2. Cabbage Head. A whole cabbage head is best. Precut or pre-shredded cabbage may disappear in the broth, as it will become too soft to hold its texture while the soup cooks. 
3. Yellow onions, herbs, and garlic. The onions help make this instant pot cabbage soup recipe light and fresh!
4. Tomato paste and browning. This helps to provide beautiful red color.
5. Better than bouillon vegetable paste, browning, beef broth, bay leaves, salt, and pepper. This combination is delicious but you can skip the browning if you choose. If you do not want to use beef broth, the vegetable broth will work well in this recipe also. 

HERE’S HOW TO MAKE THIS INSTANT POT CABBAGE ROLL SOUP RECIPE:

• Vegetables. Start by prepping your vegetables. Either dice, slice, chop, or mince the vegetables and set them aside in a bowl. Photo 1.  
• Click on Sautee and set the timer for 15 minutes in the instant pot and brown the meat. Photo 2 and 3. Add the vegetables and garlic. Stir. Photo 4.

• Add tomato paste. Stir. Photo 6.
• Add cabbage, broth, salt and pepper to taste, parsley, and bay leaves. Stir. Then cover with a lid. Turn the knob to sealing and pressure cook on high for 15 minutes. Photo 6.

• Once it is done, quick release and serve warm and enjoy. 

There are more ways to prepare and enjoy this soup. Aside from cooking it in the instant pot, you can either slow cook this soup or prepare it over the stove. 

HERE’S HOW TO MAKE THIS CABBAGE ROLL SOUP RECIPE IN THE SLOW COOKER:

Start by lightly browning the meat in a skillet. Once the meat has broken apart, add the tomato paste and well combine.

Transfer the meat to the slow cooker. Then topped with all of the remaining ingredients. Stir. Set the cooker on low for 6 hours, or on high for 3 hours. You will slowly notice the aroma in your home, this is an indication the soup is ready to be enjoyed. 

HERE’S HOW TO MAKE THIS CABBAGE SOUP RECIPE OVER THE STOVE:

When preparing this soup over the stove, this cabbage soup makes a wonderful one pot dish. 

Using a large saucepan, brown the meat. Once the meat has broken apart, add the tomato paste and browning (optional) and well combine. Then topped with all of the remaining ingredients. Stir. Cover halfway with a lid.

Cook for 35-40 minutes or until the vegetables are soft. Remove from stove. Serve warm and enjoy. 

HOW LONG DOES CABBAGE SOUP LAST?

Cabbage soup will last for 4-5 days in the refrigerator. I recommend placing the soup in an airtight container and reheat as needed throughout the week. 

HOW DO YOU FREEZE CABBAGE SOUP?

Cabbage is tricky. I never recommend freezing cabbage while it still hot as it will maintain all of the moisture, and can be very unpleasant to thaw out. Allow the soup to cool completely. Once the soup is cooled, transfer the soup to a freezer safe container and freezer for a couple months. 

When the soup is ready to be reheated, allow it to thaw out then reheat the soup over the stove on medium–low heat. 

MY INSTANT POT CABBAGE SOUP PRO TIP: 

1. Do I need to use meat? No. using meat is completely optional. I like to add meat to it because it gives it more texture and makes it more of a hearty meal. 
2. Can I add chicken? Yes. You can add almost any meat you want to the soup. Shredded chicken works well with this recipe. 
3. Can I add more veggies to the cabbage soup? Absolutely. You are not limited to the amount of vegetables you can add. The more the better. If you are adding spinach, wait until the last 2 minutes to add the spinach as you do not want it to shrink too much. 
4. Which broth is best to use? You can use any broth: chicken, beef, vegetable; all are great options. 
5. Why add celery to the cabbage soup? Celery and carrots work well together. Plus the celery will help flavor the dish even more and provide an earthy flavor. 
6. Can I use dry herbs?Use what you have on hand. I have made this soup with dried herbs and fresh herbs. You really will not notice the difference. 
7. Can I use pre-shredded cabbage?If you are using shredded cabbage, I recommend making it over the stove instead as you do not want the cabbage to overcook. 
8. Can I use frozen vegetables?Yes, absolutely. You can use frozen or fresh vegetables. Whatever you have on hand is perfectly fine with this soup. The frozen vegetable also works well if you are making this soup in the slow cooker. 

If you loved this Instant Pot Cabbage Soup recipe, try my creamy butternut squash soup and these other Instant Pot dishes below:

• Low Country Shrimp Boil
• Instant Pot Chili Mac and Cheese
• Instant Pot Cabbage

If you make this cabbage roll soup recipe, please let me know how it turns out for you in the comments! Also, tag me on Instagram or Facebook so I can see your beautiful dish. I hope you love it.

Instant Pot Cabbage Soup Recipe

Warm, hearty, Instant Pot Cabbage Soup recipe that’s extremely delicious and easy to make at home. This instant pot cabbage roll soup is perfect for weeknight meals, is packed with flavor, and taste even better the next day!

5 from 6 votes

Print Pin Rate

Course: Lunch, Main Course, Soup

Cuisine: American, Caribbean, Haitian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 439kcal

Author: Mirlene

Ingredients

• 1 yellow onion chopped or diced
• 2 large carrots peeled and sliced
• 1 celery stalk chopped
• 1 1/2 lbs. ground beef all natural; 73% lean and 27 % fat
• 2 cloves garlic chopped or minced
• 2 tbsp. tomato paste
• 1 tsp. balsamic glaze or browning will work
• 1 cabbage head outer layers removed
• 4 1/2 cups beef broth or vegetable broth
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tbsp. fresh parsley chopped
• 2 tbsp. better than bouillon vegetable paste
• 3 bay leaves

Instructions

• chop, slice, or diced the onions, celery, and carrots. Set aside. Then cut the cabbage in wedges.
• On the instant pot, click on sautee and set the timer for 15 mintues. Brown the meat.
• Add the vegetables and garlic. Stir. Then add the tomato paste and glaze/browning. Stir.
• Add the cabbage, broth, salt and pepper, parsley, better than bouillon paste, and bay leaves.
• Turn the knob to sealing and pressure cook on high for 15 minutes.
• Quick release and serve warm.

Notes

MY INSTANT POT CABBAGE SOUP PRO TIP: 

1. Do I need to use meat? No. using meat is completely optional. I like to add meat to it because it gives it more texture and makes it more of a hearty meal. 
2. Can I add chicken? Yes. You can add almost any meat you want to the soup. Shredded chicken works well with this recipe. 
3. Can I add more veggies to the cabbage soup? Absolutely. You are not limited to the amount of vegetables you can add. The more the better. If you are adding spinach, wait until the last 2 minutes to add the spinach as you do not want it to shrink too much. 
4. Which broth is best to use? You can use any broth: chicken, beef, vegetable; all are great options. 
5. Why add celery to the cabbage soup? Celery and carrots work well together. Plus the celery will help flavor the dish even more and provide an earthy flavor. 
6. Can I use dry herbs? Use what you have on hand. I have made this soup with dried herbs and fresh herbs. You really will not notice the difference. 
7. Can I use pre-shredded cabbage? If you are using shredded cabbage, I recommend making it over the stove instead as you do not want the cabbage to overcook. 
8. Can I use frozen vegetables? Yes, absolutely. You can use frozen or fresh vegetables. Whatever you have on hand is perfectly fine with this soup. The frozen vegetable also works well if you are making this soup in the slow cooker. 

Nutrition

Serving: 6Servings | Calories: 439kcal | Carbohydrates: 17g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 1693mg | Potassium: 382mg | Fiber: 4g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 125mg | Calcium: 11mg | Iron: 17mg

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