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A white bowl filled with white bean, cabbage and tomato soup, on a white table with a few crackers and a glass of apple cider

Instant Pot White Bean, Cabbage & Tomato Soup

  • Author: Jenny Meier | Kitchen Skip blog
  • Prep Time: 10
  • Cook Time: 5 minutes, plus 15 minutes to come up to pressure
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


I like to serve this simple but delicious Instant Pot White Bean, Cabbage & Tomato Soup with a hunk of good Cheddar cheese and crackers to dip in the soup.

This soup can be eaten immediately, but often tastes better and has a richer texture over the next two days.




2 tablespoons avocado oil or olive oil 

1 small onion, finely chopped

4 cloves garlic, peeled and smashed with your palm

3 carrots, cut into 1/2-inch rounds or half moons

1 28-ounce can diced tomatoes (I prefer petite cut if you can find it)

6 cups water 

A small hunk of green cabbage, thinly sliced, or 2 heaping cups pre-shredded cabbage

1 or 2 15-ounce cans white beans, drained (if you really like beans, add two cans)

2 ½ teaspoons kosher salt

4 sprigs parsley, plus more for garnish


Put the oil, onion, carrot and garlic in the Instant Pot. Press the saute function on the Instant Pot, then adjust the heat by pressing the “adjust” button until the red light is under “normal.” Saute until onions are soft and lightly browned, 5 to 8 minutes, stirring occasionally. 


Add tomatoes, water, cabbage, white beans, salt and parsley. Stir well then lock the lid on the Instant Pot. 


Make sure the release valve is set on “sealing.” Press “cancel” to stop the saute function then press the Manual button to program the Instant Pot to cook for 5 minutes on high pressure. The Instant Pot will take about 15 minutes to come up to full pressure before it starts cooking for 5 minutes. 


When the cooking time is done the Instant Pot screen will read L0:00, then start counting up. Just let the Instant Pot release steam naturally if you have the time - this will take about 20 minutes.  Otherwise, move the release valve to “venting” and wait until all of the steam has released before removing the lid. 


Stir the soup. Add more salt if needed. I usually end up adding another ½ teaspoon. Add chopped fresh parsley to the soup before eating. 



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.  


  • Category: soup
  • Method: Instant Pot
  • Cuisine: American

Keywords: soup, Instant Pot soup, Instant Pot, vegan soup, vegetarian soup