Instant Pot White Bean, Cabbage & Tomato Soup

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 recipe

This simple and flavorful white bean, cabbage and tomato soup was born out of necessity when I needed to get dinner on the table but couldn't get to the grocery store.

Canned white beans, canned tomatoes and shredded cabbage come together into a surprisingly hearty and flavorful meal.

A pressure cooker can transform these simple ingredients into a pot of flavorful soup in 30 minutes or less. The soup cooks for just 5 minutes, then has a natural release.

Like most soup, this one tastes even better leftover. The bright acidity of the tomatoes mellows and the overall flavor becomes richer. Plan to enjoy this big pot of soup over several days, or put some away in the freezer.

If this recipe sounds good, you should also try Instant Pot lemon & parsley cabbage, or slow cooker 15 bean soup and Instant Pot vegetable stew with potatoes.

For an easy recipe, try easy tomato soup.

Ingredients

Cabbage: Shred cabbage by hand from a head of green cabbage, or buy pre-shredded cabbage.

White Beans: Use two cans of white beans and don't drain them. The liquid in the cans helps create a flavorful broth.

Water: Instead of broth, just use water and salt for this soup. It's more affordable and convenient.

Canned tomato: Using crushed tomato will make broth with a smoother texture and will avoid big chunks of tomato in the soup. If you'd like to use diced tomatoes (which is fine too) try to find petit diced. Fire-roasted canned tomatoes are really good in this soup!

Carrot + Onion + Garlic: Garlic and onion are necessary to add flavor. Carrot is optional, but adds color and flavor.

Parsley: I love a lot of fresh parsley in this soup. You can use dill instead if you like.

Water or Broth?

I often just use water instead of broth when I'm making soup in the Instant Pot. Water is more convenient and less expensive than broth. Plus, pressure cookers do a great job of making flavorful soup, even with water as the base.

For this white bean and cabbage soup, you'll add two full cans of white beans, including the liquid in the cans. The bean broth in the cans is salty and flavorful and will help turn the water into flavorful broth.

Also, keep in mind that using water means you'll need to add a generous amount of salt to the soup.

Step-by-Step Instructions

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

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