Instant Pot White Bean, Cabbage & Tomato Soup

a bowl of White Bean & Cabbage Soup

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5 from 4 reviews

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.


Units Scale
  • 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 1/2-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 1/2 teaspoon salt, plus more to taste
  • 4 sprigs parsley, plus more for garnish


  1. Combine the oil, onion, carrot and garlic in the Instant Pot.
  2. 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.” 
  3. Add tomatoes, water, cabbage, the entire cans of white beans (don't drain them), salt and parsley.
  4. Stir well, then lock the lid, making sure the release valve is set on “sealing."
  5. Program the Instant Pot to cook for 5 minutes on high pressure.  
  6. Let the pressure release naturally for at least 10 minutes.  
  7. 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.