Discover the Irresistible Instant Pot Lentil Cabbage Soup

There’s something wonderful about the aroma of simmering vegetables and spices on a chilly evening. This Instant Pot Lentil Cabbage Soup has become a family favorite, bringing warmth and comfort in each spoonful, and it’s so easy to whip up that even the busiest cooks can enjoy it without fuss.

Imagine that hearty, cozy feel of a classic cabbage soup, but ready in a fraction of the time. It stars lentils, which add a lovely texture and protein, along with tender cabbage and savory herbs. You can rely on pantry staples for this one, making it a go-to when you want something hearty yet healthy without breaking a sweat.

>I started making this soup back in the fall of 2015 when my kids were sick at home, and we craved something nourishing. They came to the table, inhaling the fragrant steam and asking for seconds before they’d even tasted it! A little sprinkle of smoked paprika really enhances the flavor. After years of recipe testing, this cozy dish has become a staple, comforting us through every season.

Thomas Baker

Instant Pot Lentil Cabbage Soup Easy and Delicious Recipe

This Instant Pot Lentil Cabbage Soup is a nourishing and flavorful vegan stew that’s both simple and satisfying. Perfect as a vegan lentil cabbage soup pressure cooker meal, it combines wholesome lentils, cabbage, and fire-roasted tomatoes with a smoky, lightly spicy seasoning. Enjoy this easy Instant Pot cabbage lentil stew as a comforting, healthy dinner any night of the week.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 tablespoon cooking oil like grapeseed or avocado optional
• 1 large onion chopped
• 3 medium carrots peeled and chopped
• 6 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cayenne pepper
• 1 tablespoon homemade chicken bouillon powder or 1 serving other vegan bouillon
• 1 (28 oz) can fire-roasted diced tomatoes
• 4 cups water
• 3/4 cup dry green lentils rinsed
• 1 small head green cabbage cored and chopped about 2×2 inch pieces
• 1 teaspoon fine sea salt
• 1/2 to 1 teaspoon freshly cracked black pepper
• 1 tablespoon soy sauce or tamari
• 1 tablespoon white wine vinegar or apple cider vinegar
• 1 teaspoon liquid smoke optional
• 2 to 3 tablespoons vegan butter optional Miyoko’s brand preferred

Method

 

1. Activate the sauté mode on your Instant Pot and pour in the oil if using; sauté the chopped onion for about 2 to 3 minutes until it softens, stirring often; if skipping oil, add water to prevent sticking.
2. Next, toss in the chopped carrots and minced garlic, cooking briefly for 30 seconds while stirring constantly to avoid burning the garlic; mix in the smoked paprika, crushed red pepper flakes, and cayenne pepper, then stop the sauté function.
3. Add your bouillon powder, canned tomatoes with liquids, water, lentils, chopped cabbage, sea salt, and black pepper into the pot; stir thoroughly to combine and press the cabbage gently to keep everything submerged and below the fill line.
4. Close and lock the lid, ensuring the valve is sealed, then set the Instant Pot to cook at high pressure for 10 minutes; it will take about 20 minutes to pressurize before counting down.
5. Once cooking is finished, carefully perform a quick release by turning the valve to vent to release steam, which can take around 10 minutes given the volume.
6. After the pressure indicator drops, open the lid with care and stir in the soy sauce or tamari, liquid smoke if you want it, vinegar, and vegan butter if using.
7. Let the soup rest for a few minutes to cool slightly, then taste and add any extra seasoning if needed before serving.

Notes

• You may skip sautéing and cook everything directly for an oil-free version, or adjust the heat by adding more cayenne or red pepper flakes. For added protein or texture, try adding vegan meat substitutes separately. The soup keeps well refrigerated for up to 5 days and freezes up to 2 months. Thaw overnight and reheat gently. Nutrition info includes optional oil and butter.

Why You’ll Love This Recipe

• Comfort in a Bowl: This Instant Pot Lentil Cabbage Soup brings warmth to cozy evenings, perfect for rainy days or family gatherings.
• Nutritious Ingredients: Packed with lentils, cabbage, and tomatoes, it’s a wholesome option that’s rich in vitamins and fiber.
• Quick & Easy: With just a few minutes of prep and the magic of the Instant Pot, you can have a hearty meal ready in under an hour.
• Customizable: You can easily adjust the spice levels or add your favorite proteins to tailor the soup to your family’s taste.

Key Ingredients & Tools

Gather these simple ingredients to create your cozy soup:

• Onion: Adds sweetness and depth to the flavor.
• Carrots: Bright and fun, they bring a classic soup texture.
• Garlic: For that aromatic boost!
• Cabbage: The star veggie, providing crunch and nutrition.
• Lentils: A great source of protein and fiber; they make the soup hearty.
• Fire-roasted diced tomatoes: Introduces a lovely smoky undertone.

Plus, you’ll need your trusty 6-quart Instant Pot to make this all come together effortlessly!

How It Works Step-by-Step

Cooking with an Instant Pot is as easy as one, two, three!

1. Sauté the Aromatics: Heat oil (if using) and sauté onion for 2-3 minutes. Toss in carrots and garlic, cooking until fragrant.
2. Combine Everything: Add the spices, bouillon, tomatoes, water, lentils, cabbage, salt, and pepper. Stir well to combine.
3. Pressure Cook: Secure the lid and cook on high pressure for 10 minutes. Quick release the pressure after the cooking time ends.
4. Finish Up: Stir in soy sauce, vinegar, and optional vegan butter, then adjust seasoning to your taste.

Tips & Tweaks

• Oil-Free Option: Simply skip the oil and sauté in water for a lighter soup.
• Add More Heat: If you love spice, feel free to increase the cayenne or red pepper flakes!
• Protein Boost: Consider adding soy curls, tofu, or legumes for a heartier meal.

Storage Tips

This soup is great for meal prep and makes for delicious leftovers!

Serving Suggestions

This Instant Pot Lentil Cabbage Soup is the perfect centerpiece for a cozy dinner. Pair it with:

• Sourdough bread: To soak up all that comforting broth.
• A simple side salad: A fresh crunch to balance the warmth of the soup.
• Warm blankets: Get comfy after dinner while you enjoy the leftovers curled up on the couch!

Final Thoughts

Give this Instant Pot Lentil Cabbage Soup a try tonight! Your family will appreciate the warmth and nutrition in every hearty bowl. Plus, you never knowit could become a new kitchen favorite!

Expert Says

Cooking INSTANT POT LENTIL CABBAGE SOUP is not only quick but also preserves nutrients that can often be lost in traditional cooking methods. Lentils are a great source of plant-based protein and fiber, while cabbage offers antioxidants, making this soup both nourishing and satisfying for any meal.

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The Journey to My Perfect Instant Pot Lentil Cabbage Soup

After several attempts, I can finally say I’ve perfected my Instant Pot Lentil Cabbage Soup. It took a few too many oversalted pots and a hilarious mishap with too much garlic before discovering the right balance. Now, it’s a warm, hearty bowl that fills my kitchen with a comforting aroma and makes chilly evenings just a little brighter.

FAQs ( Instant Pot Lentil Cabbage Soup )

Conclusion

You’ll love how this Instant Pot Lentil Cabbage Soup transforms simple ingredients into a fragrant bowl of comfort, all in under an hour. Its hearty texture and rich flavors are bound to warm both hearts and bellies!

For a fun twist, try adding a dash of cumin or even some fresh herbs before serving. And if you have leftovers, just pop them in the fridgethe flavors only get better with time! A little trick I learned from my aunt’s kitchen.

Have you made a version of this cozy dish? I’d love to see your creations! Don’t forget to save or share this recipe with someone who’d enjoy a warm bowl of love today. Happy cooking!