Instant Pot Cabbage Soup is a comfort food enjoyed around the world. Nutritional and heartwarming, and adding Sauerkraut adds a pleasant tang that balances the flavors. Using an Instant Pot saves time and adds more flavor.
Why You'll Love This Recipe
- Quick and Easy - takes no time to prepare, even for a busy weeknight dinner
- Budget Friendly - a low cost meal that makes a full pot and will feed a family
- Flavorful - the Instant Pot elevates flavors, perfectly balanced with Sauerkraut and sweetness of the soup, spices and vegetables
Ingredients
- Green Cabbage - about half a small head
- Sauerkraut - store-bought or homemade (квашеная капуста)
- Potatoes - cubed into pieces
- Tomato - or a can of Diced Tomatoes
- Red Bell Pepper
- Carrot - grated or chopped
- Onion and Garlic
- Oil
- Beef Broth - using an Instant Pot for Bone Broth is best
- Shredded Meat from Soup Broth (optional)
- Bay Leaf
- Salt and Pepper
- Fresh Dill
Equipment
- Instant Pot or Pressure Cooker - 6 or 8 quart
- Cutting Board and Knife
How to Make Instant Pot Cabbage Soup
- Prepare Vegetables - thinly shred Cabbage, peel and cube Potatoes, chop Tomatoes, grate or dice Carrot, dice Onions and mince Garlic.
- Caramelize - add Oil to Instant Pot and turn onto Sauté. Cook Onions, Garlic and Carrot for about 5 minutes until soft and caramelized.
- Combine - add shredded Cabbage, Sauerkraut, Potatoes, Tomatoes, Bay Leaf and optional Meat from Soup Bones. Fill with Broth just below the MAX ⅔ line in the Pot.
- Pressure Cook - close lid and set vent to SEALING. Set Instant Pot to MANUAL function for 5 minutes. Once complete, allow a natural release for 10 minutes or carefully open to VENTING for quick release. Pro Tip: lightly cover with Kitchen Towel to prevent spraying of hot steam.
- Season - taste and adjust seasonings. Mix in fresh chopped Dill.
- Serve - ladle into bowls. Serve with Rye Bread and Sour Cream.
Cabbage Soup Variations
- Meaty Cabbage Soup - sauté the meat of your choice before adding into the pot. Ground Beef, Diced Chicken, Diced Beef, Sausages or even Shredded Chicken
- Spicy Cabbage Soup - add Spicy Sauerkraut or Kimchi, sauté Chili Peppers, add Cayenne or a splash of Hot Sauce
- Creamy Cabbage Soup - after it's done cooking, stir in a cup of Heavy Cream (Whipping Cream)
- Low Carb - skip the Potatoes and add Cauliflower Florets for a hearty texture
Recipe Tips and FAQs
- Don't Overfill Pot - ensure the liquids are just slightly under the ⅔ MAX LINE. The Cabbage will reduce and release some liquids, ensure it cooks properly
- Broth From Scratch - this really improves the flavor, plus you get meat from the bones. Alternatively, store-bought broth is a time saver
- Balance Flavors - if soup is too tangy, add a teaspoon of sugar, not tangy enough add Sauerkraut liquid or a splash of Apple Cider Vinegar
- Red Cabbage - add Red Cabbage for a colorful soup that's a bit sweeter
- Soup Vegetables - incorporate your favorite vegetables like Parsnips, Sweet Potatoes, Turnips, Green Beans, Frozen Peas, Butternut Squash or Swiss Chard
- Add Spices - add a few Caraway Seeds, Sweet Paprika, Fennel Seeds to Cumin Seeds
Can I Used Bagged Coleslaw Instead of Cabbage?
Yes, this is a quick and easy way to use Cabbage, and saves chopping time.
Can I Make this Soup on Stovetop?
Yes - this soup is based on Russian Shchi Cabbage Soup and it's easy to make on the stovetop.
Storage and Reheating
- Fridge - place in an airtight container and keep refrigerated. Enjoy within 5 days.
- Freezer - place cooled soup in an airtight container or Ziploc bag (with air squeezed out). Label with date and freeze for up to 3 months. Defrost in fridge overnight before heating.
- Reheating - place soup in a saucepan and heat on medium until warmed through.
Cabbage Soup Serving Suggestions
- Dark Rye Bread - Borodinksy is traditional
- Homemade Sour Cream (Smetana)
- Cheesy Garlic Bread
- Dinner Rolls
- Dill Pickles
- Potato Piroshki
- Grilled Sausages
Soup Recipes You'll Love
- Ukha - Fishermans Soup
- Hearty Chicken Noodle Soup
- Italian Minestrone
- Hungarian Goulash Soup
- Chicken and Corn Chinese Soup
- Beef Borscht
- Bread Bowl Clam Chowder
- Creamy Turkey Soup
As a huge fan of the Instant Pot, we are cooking with it more and more each day. Flavorful and nutrient rich, you won't ever go back to slow cooking again! Bon Appetit! Приятного аппетита!
Servings: 8 people
Equipment
- Instant Pot or Pressure Cooker
- Cutting Board and Knife
Ingredients
- ½ small Cabbage shredded
- 1 cup Sauerkraut
- 3 medium Potatoes cubed
- 1 Tomato diced
- 1 Red Bell Pepper cubed in small pieces
- 1 Carrot grated
- 1 large Onion diced
- 2 cloves garlic
- 2 tablespoons Oil
- 10 cups Beef Stock
- Shredded Meat from Soup Bones
- 1 Bay Leaf
- Salt and Pepper
- ¼ cup Fresh Dill chopped
Instructions
- Prepare Vegetables - thinly shred Cabbage, peel and cube Potatoes, chop Tomatoes, grate or dice Carrot, dice Onions and mince Garlic.
- Caramelize - add Oil to Instant Pot and turn onto Sauté. Cook Onions, Garlic and Carrot for about 5 minutes until soft and caramelized.
- Combine - add shredded Cabbage, Sauerkraut, Potatoes, Tomatoes, Bay Leaf and optional Meat from Soup Bones. Fill with Broth just below the MAX ⅔ line in the Pot.
- Pressure Cook - close lid and set vent to SEALING. Set Instant Pot to MANUAL function for 5 minutes. Once complete, allow a natural release for 10 minutes or carefully open to VENTING for quick release. Pro Tip: lightly cover with Kitchen Towel to prevent spraying of hot steam.
- Season - taste and adjust seasonings. Mix in fresh chopped Dill.
- Serve - ladle into bowls. Serve with Rye Bread and Sour Cream.
Notes
When adding the shedded cabbage into the Instant Pot, it will be very full. Don't worry, cabbage breaks down when heated. When making bone broth, I always add bones with meat on them as well, to use in the soup. If you don't have meat on your bones, you can skip this step, but it tastes better with meat.
Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!
©PetersFoodAdventures.com *originally posted October 2019, updated January 2025
