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 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.
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 1: Saute onion, carrot and garlic.
Step 2: Add shredded cabbage, two cans of white beans, crushed tomatoes, water, salt and parsley.
Step 3: Cook for 5 minutes on high pressure, natural release. Taste the soup and don't be shy about adding more salt to taste.
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
- Green salad
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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Instant Pot White Bean, Cabbage & Tomato Soup
Serve this simple but delicious Instant Pot White Bean, Cabbage & Tomato Soup with a hunk of good Cheddar cheese on the side and crackers to dip in the soup.
This soup can be eaten immediately, but like most soup, it has even more flavor the next day. 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.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 5 minutes at high pressure + 10 minute natural release
This recipe was originally published in Dec 2019, and updated in Oct 2022.
- Prep Time: 10
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons oil (sunflower oil or olive oil)
- 1 small onion, finely chopped (about 1 cup)
- 4 cloves of garlic, peeled and smashed with your palm
- 3 carrots, peeled and cut into ½-inch thick rounds or half moons
- 1 28-ounce can petite cut diced or crushed tomatoes (I like using fire-roasted)
- 5 cups water
- A small wedge green cabbage, thinly sliced, or 2 heaping cups pre-shredded cabbage
- 2 15-ounce cans white beans
- 1 ½ teaspoon salt, plus more to taste
- 4 sprigs parsley, plus more for garnish
- Combine the oil, onion, carrot and garlic in the Instant Pot.
- Saute the veggies 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, the entire cans of white beans (don't drain them), salt and parsley.
- Stir well, then lock the lid, 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 naturally for at least 10 minutes.
- Stir the soup. You'll probably need to add more salt to taste. Don't be shy about adding salt! Garnish with fresh parsley.
Like most soups, this one improves after a day so leftovers are something to look forward to. It will stay fresh in the refrigerator for up to 5 days.
You can also freeze leftover soup. 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.
Keywords: Instant Pot white bean and cabbage soup, Instant Pot cabbage soup, vegan soup,