Delicious Cabbage Soup Recipe Instant Pot
Description
This cabbage soup recipe instant pot is a very flavorful and comforting soup. It is made with simple ingredients and is ready in just a few minutes with the help of an instant pot. It is a perfect meal for a cold winter night. This soup will fill you up and is a great way to get your daily dose of vegetables. Plus, it is a great way to use up any leftover cabbage.
Prep Time
This cabbage soup recipe instant pot is a quick and easy meal. It only takes 10 minutes to prepare the ingredients before cooking. This includes chopping the vegetables, washing the cabbage and gathering the spices and herbs. After that, it only takes 5 minutes to cook the soup in the instant pot.
Cook Time
This cabbage soup recipe instant pot only takes 5 minutes to cook in the instant pot. The total time from start to finish is about 15 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 cups cabbage, chopped
- 2 cups vegetable broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 2 tablespoons parmesan cheese
Instructions
1. Turn on the instant pot and select “saute.” Add the olive oil and onions and saute for 3 minutes. Add the celery and garlic and saute for an additional 2 minutes.
2. Add the cabbage, vegetable broth, oregano, thyme, paprika, salt and pepper. Stir to combine. Secure the lid on the instant pot and select “soup” setting.
3. Once the soup is finished cooking, let the pressure release naturally for 10 minutes. After 10 minutes, carefully release the remaining pressure by opening the vent valve.
4. Serve the soup hot with a sprinkle of parmesan cheese.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
This soup can easily be made vegan by omitting the parmesan cheese. For a heartier soup, add 1 cup of cooked white beans or lentils. You can also add other vegetables such as carrots, zucchini or bell peppers.
Nutrition: Per Serving
- Calories: 78
- Protein: 3g
- Fat: 4g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 274mg
Recipe Tips
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- For a creamier soup, add 1/4 cup of coconut cream or Greek yogurt when serving.
- For a spicier soup, add 1/2 teaspoon of red pepper flakes.
- If you don’t have an instant pot, you can make this soup on the stove. Follow the same instructions, but simmer the soup for 25 minutes instead.
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