📝 About This Recipe
This soul-warming Instant Pot soup transforms the humble cabbage into a silky, flavor-packed masterpiece using the power of pressure cooking. Infused with smoky paprika, fire-roasted tomatoes, and a hint of caraway, it offers a complex depth that tastes like it simmered on a stovetop for hours. It is a vibrant, nutrient-dense meal that strikes the perfect balance between hearty comfort and light, healthful eating.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 2 pieces Celery Stalks (sliced)
- 4 cloves Garlic (minced)
The Heart of the Soup
- 1 medium head Green Cabbage (cored and chopped into 1-inch pieces (about 8-10 cups))
- 14.5 ounces Fire-Roasted Diced Tomatoes (one can, with juices)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 6 cups Vegetable or Chicken Broth (low sodium preferred)
Seasoning & Finish
- 1 teaspoon Smoked Paprika (for depth and color)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Caraway Seeds (optional, for authentic Eastern European flair)
- 1 piece Bay Leaf (dried)
- 1 tablespoon Apple Cider Vinegar (added at the end for brightness)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
-
1
Turn your Instant Pot to the 'Sauté' function and allow it to heat up. Add the olive oil to the inner pot.
-
2
Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the carrots have softened slightly.
-
3
Stir in the minced garlic, smoked paprika, dried thyme, and caraway seeds. Toast the spices for about 60 seconds until fragrant, being careful not to burn the garlic.
-
4
Add a splash of the broth to the pot and use a wooden spoon to scrape up any browned bits (fond) from the bottom; this prevents the 'Burn' notice and adds flavor.
-
5
Add the chopped cabbage in batches, stirring it into the aromatics until it begins to wilt slightly.
-
6
Add the cubed potatoes, fire-roasted tomatoes (with their juices), and the bay leaf.
-
7
Pour in the remaining broth. The liquid should just barely cover the vegetables; do not exceed the 'Max Fill' line.
-
8
Secure the lid on the Instant Pot and set the steam release valve to the 'Sealing' position.
-
9
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
-
10
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (Natural Pressure Release).
-
11
Carefully turn the valve to 'Venting' to release any remaining steam. Open the lid once the pin drops.
-
12
Remove and discard the bay leaf. Stir in the apple cider vinegar to brighten the flavors.
-
13
Taste the soup and season with salt and plenty of freshly ground black pepper. Stir in the fresh parsley just before serving.
💡 Chef's Tips
For an extra layer of protein, stir in a can of rinsed cannellini beans or sliced precooked kielbasa before pressure cooking. If you prefer a thicker soup, use a potato masher to crush a few of the potato cubes directly in the pot after cooking. Always use a 'Natural Release' for at least 10 minutes; this prevents the liquid from spraying out of the valve and keeps the cabbage tender. Fire-roasted tomatoes are key—they provide a smoky char that regular diced tomatoes lack. Don't skip the vinegar at the end; that hit of acidity is what balances the sweetness of the cooked cabbage.
🍽️ Serving Suggestions
Serve with a thick slice of buttered rye bread or crusty sourdough for dipping. Top each bowl with a dollop of sour cream or Greek yogurt for a creamy finish. Pair with a crisp green salad tossed in a lemon vinaigrette to contrast the warm soup. A chilled glass of dry Riesling or a light pilsner complements the earthy notes of the caraway and cabbage.