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.
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.