- **1/2 teaspoon red pepper flakes** (optional, for a spicy kick)
- **Salt and black pepper** (to taste, for seasoning)
- **1/4 cup fresh parsley** (chopped, for garnish and freshness)
- **1 tablespoon apple cider vinegar** (optional, for a tangy finish)
This **vegetarian cabbage soup** is packed with **healthy, low-calorie ingredients** and is perfect for a **quick, easy Instant Pot meal**. It’s **gluten-free, vegan-friendly**, and loaded with **fiber-rich vegetables** for a nutritious, comforting dish.
Steps
# How to Make Instant Pot Vegetarian Cabbage Soup: A Step-by-Step Guide
Looking for a hearty, healthy, and easy-to-make vegetarian cabbage soup? This Instant Pot recipe is packed with flavor, nutrients, and is perfect for meal prep or a cozy dinner. Follow these detailed steps to create a delicious vegetarian cabbage soup that’s ready in under 30 minutes!
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### **Ingredients for Instant Pot Vegetarian Cabbage Soup**
- 1 medium head of green cabbage, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup water
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: 1 cup cooked lentils or beans for added protein
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### **Step-by-Step Instructions**
#### **1. Prep the Vegetables**
- Wash and chop the cabbage, carrots, celery, and onion. Mince the garlic cloves.
#### **2. Sauté the Aromatics**
- Set your Instant Pot to the "Sauté" function. Add olive oil and let it heat for 1-2 minutes.
- Add the diced onion, celery, and carrots. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
#### **3. Add the Cabbage and Seasonings**
- Add the chopped cabbage to the Instant Pot. Stir well to combine with the sautéed vegetables.
- Sprinkle in the smoked paprika, thyme, oregano, salt, and black pepper. Mix thoroughly.
#### **4. Pour in Liquids and Tomatoes**
- Add the diced tomatoes (with their juice), vegetable broth, and water. Stir to combine.
- Drop in the bay leaf for added flavor.
#### **5. Pressure Cook the Soup**
- Secure the Instant Pot lid and set the valve to the "Sealing" position.
- Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
#### **6. Adjust Seasoning and Serve**
- Carefully open the lid and remove the bay leaf. Taste the soup and adjust seasoning if needed.
- For added protein, stir in cooked lentils or beans at this stage.
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### **Serving Suggestions**
- Serve hot with a slice of crusty bread or a sprinkle of fresh parsley.
- Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
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### **Why You’ll Love This Recipe**
This Instant Pot vegetarian cabbage soup is not only quick and easy but also packed with wholesome ingredients. It’s low in calories, high in fiber, and perfect for anyone following a plant-based diet. Plus, the Instant Pot makes it a one-pot wonder, saving you time on cleanup!
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### **SEO Keywords**
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Enjoy this comforting and nutritious soup that’s perfect for any season!