Instapot Cabbage Soup

Hearty Mid-Week Soup

Prep: 10 min | Cook: 20 Min

This veggie-loaded soup cooks so quickly, it will become your favorite mid-week dinner!



2 TBSP Olive Oil 
1 Large Fennel Bulb, Diced 
2 Large Carrots, Diced
2 Cloves Garlic, Chopped
2 tsp Celery Salt
1 Can Fire-Roasted Diced Tomatoes 
1 Can Cannellini Beans, No Salt Added
1/2 Head Savoy Cabbage, Quartered
1/2 Small Bunch Fresh Thyme
4 cups Vegetable Broth 
1 cup Water
1 TBSP Salt 
1 Bunch Fresh Parsley 
1 Large Lemon


  1. Turn Instapot to sauté function. Let heat for about 2 - 3 minutes
  2. Add olive oil, fennel, carrots, garlic, and celery salt. Put the lid on and cook for 5 minutes. 
  3. Add tomatoes, cannellini beans, cabbage, thyme, vegetable broth, water, and salt
  4. Put the lid on and cook with “soup” function for 20 minutes. Once completed, turn switch to VENTING and pressure release. 
  5. Garnish with fresh savoy cabbage, fresh parsley, and lemon juice.

Nutrition Facts

Servings: 8

Amount per Serving

Calories: 170

Total Fat: 4 g

Cholesterol: 0 g

Sodium: 880 mg

Total Carbohydrate: 29 g

- Dietary Fiber: 8 g

- Sugars: 7 g

Protein: 8 g

Calcium: 8 %

Iron: 15 %

Potassium: 15 %

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.