I’m always on the lookout for recipes that deliver maximum flavor with minimum effort, and this hearty Instant Pot cabbage soup hits all the right notes. Who doesn’t love a “dump-and-go” meal that practically makes itself? The combination of tender cabbage, colorful veggies, and that optional tangy pomegranate molasses creates something truly special in your pressure cooker. And the best part? It’s actually filling enough to be a complete meal, unlike those wimpy soups that leave your stomach growling an hour later. Want to know my secret ingredient trick?
Why You’ll Love this Hearty Instant Pot Cabbage Soup
Three incredible reasons you’ll fall head over heels for this cabbage soup. First, it’s ridiculously easy—just layer ingredients and let your Instant Pot work its magic. Who doesn’t love a dump-and-go recipe on busy weeknights?
Second, it’s packed with nutrition. Cabbage, carrots, and bell peppers deliver vitamins while creating a satisfying meal that won’t leave you hungry an hour later.
Finally, the flavor complexity is surprising. The subtle sweetness from onions balances perfectly with garlic and herbs. And that optional pomegranate molasses? It adds a tangy depth that’ll make you wonder how something so simple tastes so complex.
What Ingredients are in Hearty Instant Pot Cabbage Soup?
You’ll need just a handful of fresh vegetables and pantry staples to create this cozy, nourishing soup that practically makes itself.
- 4 cups vegetable broth
- ½ large sweet onion, diced
- 6 cloves garlic, minced
- ½ head cabbage, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bell pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: pomegranate molasses
Feel free to adjust the quantities to your preference—maybe add more cabbage if you’re a fan or throw in extra garlic (never met a recipe that suffered from too much garlic, have you?), and don’t skip the pomegranate molasses if you can find it, as it adds a uniquely tangy sweetness that elevates the entire dish.
How to Make this Hearty Instant Pot Cabbage Soup
Making this soup is almost ridiculously simple—the kind of cooking that makes me wonder why we don’t use our Instant Pots for everything. Start by layering all your ingredients directly in the pot: pour in 4 cups of vegetable broth as your base, then add ½ large sweet onion (diced), 6 minced garlic cloves, ½ head of chopped cabbage, 2 chopped celery stalks, 2 chopped carrots, and 1 bell pepper. The layering isn’t just for show—it helps everything cook evenly without needing to stir first.
Next, sprinkle your seasonings on top: 1 teaspoon of dried parsley, 1 teaspoon of dried thyme, and salt and pepper to taste. If you’re feeling adventurous (and trust me, you should be), drizzle some pomegranate molasses over everything for a subtle sweet-tart dimension that really makes the soup special. This recipe works perfectly with an Instant Pot pressure cooker which makes the cooking process efficient and hassle-free. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Can we just appreciate how quickly that’s compared to simmering on the stove for an hour? Once the cooking cycle finishes, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure. The vegetables will be perfectly tender but not mushy, and the flavors will have melded beautifully.
What to Serve with Hearty Instant Pot Cabbage Soup
This hearty Instant Pot cabbage soup stands perfectly on its own, but pairing it with the right sides can turn a simple meal into something truly special. I’m all about crusty whole grain bread for dipping into that flavorful broth, or maybe a simple grilled cheese sandwich if I’m craving extra comfort.
A crisp green salad with vinaigrette offers an invigorating contrast to the soup’s warmth. Want protein? Try adding a dollop of Greek yogurt on top or serving with a slice of quiche. Honestly, who doesn’t love the classic soup-and-sandwich combo?
Leftovers and Storage for this Hearty Instant Pot Cabbage Soup
Most leftover soups actually taste better the next day, and this cabbage soup is no exception. The flavors mingle and deepen overnight, creating an even more delicious lunch tomorrow.
Store your cooled soup in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Just leave a bit of space at the top for expansion.
When you’re ready to enjoy, reheat gently on the stovetop or microwave until steaming hot. I sometimes add a splash of broth if it’s thickened up too much during storage.
Hearty Instant Pot Cabbage Soup Substitutions and Variations
While the classic version of this Instant Pot cabbage soup is delicious on its own, you can easily customize it to suit your tastes or work with ingredients you already have on hand.
Try swapping vegetable broth for chicken stock, or add protein like cooked sausage or white beans. Not a bell pepper fan? Use zucchini instead. Red cabbage works beautifully too, giving your soup a gorgeous purple hue.
For different flavor profiles, I love adding smoked paprika for warmth, or lemon juice for brightness. And don’t overlook herbs—fresh dill or basil can transform the entire soup. Feeling adventurous? A dash of curry powder creates something entirely new.
Final Thoughts
Have you ever found a recipe so simple yet so satisfying that it becomes a regular in your kitchen rotation? This Instant Pot Cabbage Soup might just be that recipe for you. I’m constantly amazed at how humble ingredients like cabbage transform into something magical with minimal effort.
What I love most about this soup is its versatility. You can make it as a light starter or a filling meal, depending on your mood. The Instant Pot does all the heavy lifting, melding those flavors together perfectly in just minutes.
And with just 5 minutes of pressure cooking and a natural release, you’ll have a nutritious meal ready faster than takeout could arrive.
Give it a try—your weeknight dinner rotation will thank you.