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.