Let Me Tell You About My Instant Pot Cabbage Soup Shenanigans

Alright, pull up a chair. Let’s just say, if soups had personalities, this Easy Instant Pot Cabbage Soup would be that cozy friend who shows up with stories and fuzzy socks. I threw this together one winter afternoon because, honestly, cabbage was on sale and the veggies in my fridge looked like they needed a party (well, I mean, a rescue mission). Plus, my kids were suspicious of cabbage until this soup changed their minds, or at least didn’t make them run away. True story: one time I actually dropped half the onion on the floor—five second rule, of course. Tastes fine.

Why I Keep Making This (Even When I Swear I’ll Never Chop Another Onion)

You know, I make this when I want dinner but can’t fathom fussing with more than one pot (washing up is my nemesis; my cat helps by sitting directly on the clean towels). My family goes nuts for this because it’s hearty, but not like stick-to-your-ribs heavy, and it’s surprisingly flavorful for something with—let’s face it—humble beginnings. Plus, it’s one of those meals I can stretch on a tight week. Sometimes I add a bit too much spice and pretend it was intentional—keeps everyone on their toes!

What You’ll Need (And What I Swap When I’m Lazy)

Half a head of green cabbage, chopped—but if you’ve only got a quarter, just toss in a couple extra carrots
1 onion (yellow or white, honestly, any will do)
2 medium carrots, sliced (I use baby carrots when I’m feeling extra lazy—just chuck ’em in whole, they soften nicely)
2 celery stalks, chopped—or skip ‘em if you hate celery; I won’t tell
3-4 garlic cloves, minced (my grandmother insists on 5, but that’s vampire-level, just saying)
1 14oz can diced tomatoes (fire-roasted if I’m feeling fancy)
4 cups veggie broth (or chicken—I’ve even used bouillon cubes in a pinch, it’s all good)
1 to 2 teaspoons Italian seasoning (sometimes I just use a pinch of thyme and a dash of oregano if that’s all I’ve got)
Salt and black pepper, to taste
Optional: A handful of chopped parsley (flat leaf looks posh, curly is just fine too)
Optional: Half a bell pepper, diced (totally okay to skip, it’s a color thing for me)
Optional: A squirt of lemon juice or dash of vinegar at the end – brightens things up

How I Pull This Together (And a Few Confessions)

Hit sauté on your trusty Instant Pot and splash in a bit of oil. Wait for that warm, comforting sizzle—sometimes I just stand there for an extra minute because it feels right. Toss in onion, carrots, and celery. Stir till they’re softened; five-ish minutes, give or take.
Dump in garlic. Fry for about thirty seconds—you’ll smell it. This is the point where I sometimes wonder why I didn’t just buy pre-chopped everything. Stir it all around.
In goes the cabbage! It’ll look ridiculous, a mound on top. Don’t worry, it cooks down. Add peppers if you’re using, plus the tomatoes (can and all), and pour in your broth. Sprinkle the Italian seasoning and give it all a comforting stir. (At this point, my dog usually starts begging. Every time.)
Lock on the lid. Switch to “soup” or manual at high pressure for 8 minutes. Trust it’ll sort itself out—if you set it for 10 minutes because you’re chatting, that works too.
Let the steam release naturally for about 5 minutes, then do the ol’ quick release (I once made the mistake of standing too close—don’t be me!).
Open up, give it all a good stir, and taste for salt, pepper, and if it’s missing pep, that little squeeze of lemon.

A Few Notes I Picked Up the Hard Way

If the soup seems too thin, just hit sauté and cook with the lid off for a bit. Thickens up before you can say ‘bubble and squeak’.
Honestly, it’s even better the next day. Maybe that’s just me, but I stand by it.
Don’t worry if the cabbage looks a tad translucent—that’s normal, not some culinary disaster.
Once I totally forgot the celery and, well, didn’t notice until cleanup. Shows how “essential” that ingredient really is in a pinch.

Variations: My Greatest Hits (and Comedy Misses)

Threw in some smoked sausage once—very hearty. My partner asked if I’d gotten takeout (I took it as a compliment?)
Swapped diced tomatoes for a can of Rotel when I felt spicy. Didn’t go as planned; my youngest refused to eat anything red for a week.
Added a can of kidney beans for extra protein—actually, that’s a regular trick now.
One time, I tried a splash of coconut milk. Would not recommend unless you like odd flavors—learned my lesson!

If You Don’t Have an Instant Pot (Scandalous, I Know)

You can totally make this on the stovetop in a big ol’ pot. Just simmer covered about 30-40 minutes. I used to do it that way before I got the Instant Pot off a bargain site (and wondered what I’d been missing all these years). No pressure cooker? No problem, just more time to clean the kitchen while it burbles away.

Storage – If You Have Leftovers (A Rarity Here)

Just pop leftovers in an airtight container—they’ll keep fine in the fridge for about 3 days, though honestly, in my house it never lasts more than a day! Freezes well too; I just use old yogurt tubs (but don’t fill to the brim; soup expands, learned that… the hard way).

How I Like Serving This (Don’t Judge… Or Do!)

Okay, so I love ladling this over a mound of mashed potatoes. I know, sounds wild, but it makes it more filling and kinda homey. Otherwise, a chunk of crusty bread is all you need (I found this easy no-knead bread recipe I like). Occasionally—don’t tell my neighbor—I’ll even sprinkle a little shredded cheese on top. Very not-traditional, but who’s watching?

Pro Tips (or, My Catalog of Oops Moments)

Don’t rush chopping the cabbage—you’ll end up chasing bits around the counter for ten minutes (I’ve learned nothing from years of doing this).
I once tried skipping the sauté step—nope. Sautéing the onion and garlic really makes the flavors pop. Actually, I find it works better if you wait till the onion is just golden before you dump in the rest.
And for heaven’s sake, don’t forget to actually add the broth. Seems obvious, right? Don’t ask me how I know.

Questions Folks Actually Ask Me

Can I use red cabbage instead?
Yup, but the soup turns a sort of purple that’ll raise eyebrows at the table. Looks funky, tastes the same.
Is this soup really filling?
Oh absolutely, especially if you add beans or toss it over potatoes, like I do. That said, if you want something meaty, add sausage or chicken (just chop it small).
Can I make this ahead?
For sure. In fact, I think this tastes better the next day—just let it cool down, cover, and stick it in the fridge.
What if my Instant Pot says BURN?
Okay, don’t panic. Just open it, give everything a good stir, add a splash more broth, and start it up again. Happens to the best of us! The folks at Pressure Cook Recipes have excellent troubleshooting tips if you’re flummoxed.
Can I skip the tomatoes?
Yes and no. The soup won’t have the same zing, but add extra lemon or a splash of vinegar at the end.

One last thing—if you’re the type to crank up the heat, a dash of hot sauce at the table never hurt anyone (unless you’ve got little ones, then maybe not). Hope you give this Easy Instant Pot Cabbage Soup a try. If you do, tell me how it went—typos, cooking chaos, and swaps all welcome!

Easy Instant Pot Cabbage Soup