There’s something so comforting about the smell of a hearty soup bubbling away on a chilly day. This Instant Pot Lentil Cabbage Soup warms your whole home, filling it with inviting, smoky aromas. It’s quickly become a favorite for busy families who want something cozy yet wholesome.
Picture this: tender lentils mingling with fresh cabbage, all infused with a hint of smokiness. It’s incredibly simple to whip upeverything goes into the Instant Pot! No extensive chopping or fussing about. Plus, it’s packed with protein and fiber, making it a health-friendly option that’ll leave everyone satisfied.
I started making this soup in the fall of 2020 when comfort food was a must. My best friend raved about the warm flavors as she savored each spoonful, and it felt special sharing those cozy moments. The little secret? A splash of apple cider vinegar at the end brightens the flavors wonderfully. After over a decade of testing recipes, this one has firmly secured its spot in my rotation.
Yesica Andrews
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.
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
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.
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.
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.
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.
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.
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.
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
It’s a cozy, filling meal that warms both body and soul.
Quick and easy with the Instant Pothands-off cooking at its finest!
Packed with wholesome ingredients like lentils and cabbage for a healthy twist.
Offers delightful smoky flavors, perfect for colder days.
Key Ingredients and Tools
Instant Pot: This handy kitchen gadget makes cooking fast and easy.
Green Lentils: They’re great for protein and fiberno soaking needed!
Cabbage: Adds bulk and sweetness; chopped into large pieces for a satisfying bite.
Spices: Smoked paprika and red pepper flakes bring that cozy warmth.
Fire-roasted Diced Tomatoes: They lend a touch of smokiness and depth of flavor.
How It Works Step-by-Step
Sauté the Aromatics: Start by turning on the sauté function. Add oil (if using) and onions, cooking until translucent.
Add Veggies and Spices: Toss in carrots and garlic nextcook for just a minute. Add smoked paprika, red pepper flakes, and cayenne.
Load It Up: Stir in bouillon, tomatoes, water, lentils, cabbage, and seasonings. Ensure everything is mixed well!
Pressure Cook: Seal the pot and set to high pressure for 10 minutes. Keep an eye on the pressure releaseit might take some time!
Finish Off: After releasing the pressure, stir in soy sauce, vinegar, and optional vegan butter for richness.
Troubleshooting Tips
Too Tangy: If the soup’s too tangy, add a touch of sweetener like agave or maple syrup.
Too Thick: Just add a bit more water or vegetable broth to thin it out as desired.
Not Smoky Enough: If you want more smokiness, consider adding a bit more liquid smoke.
Tweaks and Variations
Feel free to get creative with this Instant Pot Lentil Cabbage Soup! Here are a few suggestions:
Extra Protein: Stir in some chickpeas or vegan sausage for a meaty texture.
Spice Level: Adjust the heat by adding more cayenne pepper or your favorite hot sauce.
Omit the Oil: For an oil-free version, simply skip the initial sautéing and add everything at once.
Seasonal Veggies: Swap in any seasonal vegetables you have on hand for a fresh twist!
Serving and Storage Tips
This soup is perfect for meal prep! Here’s how to store it:
Storage Method
Tip
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Cool completely, then freeze for up to 2 monthsjust leave space for expansion!
Pro Tip: Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Expert Says
The INSTANT POT LENTIL CABBAGE SOUP is not just comforting; it’s a nutritional powerhouse. Lentils are rich in fiber, which aids digestion and helps maintain stable blood sugar levels. Cooking with the Instant Pot retains more nutrients than traditional methods, making this soup both delicious and health-conscious.
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The Perfect Instant Pot Lentil Cabbage Soup at Last
After several attempts to get this Instant Pot Lentil Cabbage Soup just right, I learned the importance of patience. The first batch turned into a mushy mess, but each iteration brought new insights. I can still remember the warm aroma filling the kitchen, signaling that I was onto something truly deliciousand it’s now a comforting favorite.
FAQs ( Instant Pot Lentil Cabbage Soup )
How long to cook lentils in the Instant Pot?
In the Instant Pot, lentils typically cook in about 15 minutes at high pressure. Ensure you let the pressure release naturally for the best texture, especially for the split variety used in this recipe.
Can I freeze this soup?
Yes, this meal freezes well. Allow it to cool completely, then store in airtight containers. It can last up to three months in the freezer, making it perfect for meal prep.
What to serve with lentil cabbage soup?
This dish pairs nicely with crusty bread or a fresh salad for a complete meal. A dollop of non-dairy yogurt adds creaminess and extra flavor when serving.
Can I use other vegetables?
Absolutely! Feel free to add veggies like carrots, spinach, or bell peppers. Just chop them into small pieces and adjust your cooking time as needed.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it contains no grains or gluten-containing ingredients. It’s a healthy option for those with dietary restrictions.
Conclusion
You’ll adore how this Instant Pot Lentil Cabbage Soup turns outcomforting, smoky, and packed with flavor, it’s just what chilly evenings call for. With just a few minutes in your Instant Pot, you’ll fill your home with heavenly aromas and warm up those chilly nights.
Feeling adventurous? Try adding a sprinkle of lemon zest for brightness or swap in kale if cabbage isn’t your thing! Want to store leftovers? Just pop it in the fridge for up to five days or freeze for a cozy meal later. Cooking is all about experimenting and finding what makes your heart happy!
Did this soup remind you of something from your childhood? I’d love to hear your stories! Share your photos, thoughts, or tweaks on social medialet’s keep the love for homemade meals alive! Don’t forget to save or share this recipe with family and friends; they’ll thank you for it!
