Instant Pot® Vegetarian Cabbage Soup

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 176 Calories

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 tablespoons chopped fresh parsley
• 3 stalks celery, chopped
• 1 small head cabbage, shredded
• 2 large carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chopped fresh dill
• 1 ½ teaspoons kosher salt
• 2 cups 1-inch pieces fresh green beans
• 6 cups unsalted vegetable stock
• 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (15 ounce) can no-salt-added diced tomatoes, undrained

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.

Step 3

Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Remove the lid and stir in dill and parsley. Serve hot.