Instant Pot white bean, cabbage and tomato soup is a simple but richly flavorful Instant Pot soup made from a few simple ingredients. Cooks in just 5 minutes!
This simple and flavorful white bean, cabbage and tomato soup was borne out of necessity when I needed to get dinner on the table, but couldn't get to the grocery store.
You only need half a head of green cabbage (or a bag of sliced cabbage), onion, garlic and carrots, plus canned white beans and diced tomatoes. A pressure cooker can transform these simple ingredients into a pot of flavorful soup.
Comforting flavors make this soup a winner, especially since it's so easy to make!
Do you like cabbage? Try my Instant Pot Lemon & Parsley Cabbage.
Water or Broth?
I often just use water, instead of broth, when I'm making soup in the Instant Pot. Pressure cookers do a great job of making flavorful soup, even with water as the base.
I like using water because it's more convenient and less expensive than broth. Keep in mind that using water means you'll need to add a generous amount of salt to the soup.
However, if you have broth in your pantry or freezer, go ahead and use it. Broth does give soup a boost in flavor.
Sides to Serve with Soup
- Crackers, for dipping into the soup!
- A chunk of good Cheddar cheese
- Bread and butter
- Garlic Bread
- Pita bread and hummus
How to Freeze Leftover Soup
The cooled soup can be frozen in a Ziploc freezer bag, or a freezer-safe container. You can freeze a large quantity or smaller individual portions (perfect for lunch).
To defrost frozen soup a day ahead, put the frozen soup in the refrigerator overnight then heat the soup gently in a saucepan. You might need to add more water if the soup is too thick, and plan on adding more salt to bump up the flavor.
To quickly defrost the soup, briefly run cool water over the Ziploc bag until the frozen soup can be dumped into a saucepan to heat.
More Simple Instant Pot Soup Recipes
Instant Pot White Bean, Cabbage & Tomato Soup
- Prep Time: 10
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
I like to serve this simple but delicious Instant Pot White Bean, Cabbage & Tomato Soup with a hunk of good Cheddar cheese and crackers to dip in the soup.
This soup can be eaten immediately, but often tastes better and has a richer texture over the next two days.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 5 minutes at high pressure + natural release
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, peeled and smashed with your palm
- 3 carrots, cut into ½-inch rounds or half moons
- 1 28-ounce can diced tomatoes (I prefer petite cut if you can find it)
- 6 cups water
- A small hunk of green cabbage, thinly sliced, or 2 heaping cups pre-shredded cabbage
- 2 15-ounce cans white beans, drained
- 1 teaspoon salt, plus more to taste
- 4 sprigs parsley, plus more for garnish
Instructions
- Combine the oil, onion, carrot and garlic in the Instant Pot.
- Saute until the onion is soft and lightly browned, 5 to 8 minutes, stirring occasionally. I like to saute on "normal" heat so that the onion doesn't burn. To adjust the heat level, press the Saute button on the Instant Pot, then adjust the heat by pressing the “adjust” button until the red light is under “normal.”
- Add tomatoes, water, cabbage, white beans, salt and parsley. Stir well then lock the lid on the Instant Pot, making sure the release valve is set on “sealing."
- Program the Instant Pot to cook for 5 minutes on high pressure.
- Let the pressure release pressure naturally for at least 10 minutes.
- Stir the soup. You'll need to add more salt to taste. Garnish with fresh parsley.
Notes
Like most soups, this one improves after a day so leftovers are something to look forward to.
The cooled soup can be frozen in a ziploc freezer bag. You can freeze a large quantity in a gallon bag or smaller individual portions in sandwich-sized bags (perfect for lunch).
To defrost frozen soup, put it in the refrigerator overnight then heat gently in a saucepan. To quickly defrost the soup, briefly run cool water over the Ziploc bag until the frozen soup can be dumped into a saucepan.
- Category: soup
- Method: Instant Pot
- Cuisine: American
Keywords: soup, Instant Pot soup, Instant Pot, vegan soup, vegetarian soup
Risa
Excellent! I added pinto beans (only type I had) , chicken stock and beef bullion, and some shredded chicken breast after it had cooked in IP at 12 minutes. This is a keeper. Delicious!
★★★★★
Jenny
That sounds delicious! Thanks for sharing your variation of the recipe. Glad you liked it!