Description
A hearty and healthy Instant Pot Cabbage Vegetable Soup that’s perfect for any time of the year.
Ingredients
Scale
- 1 head cabbage, chopped
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Set your Instant Pot to the sauté mode. Add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the chopped cabbage, diced tomatoes, vegetable broth, Italian seasoning, salt, pepper, and bay leaf to the pot.
- Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once cooking time is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well; store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg