You catch the smell through the steam vent and suddenly you are starving. That earthy cabbage note blending with garlic and tomatoes pulls you closer to the pot. You can’t help but feel your tummy rumble before the soup is even done.
This is one of those dishes that fills your kitchen with comfort right before it fills you up. The broth gets all rich and deep because every veggie has time to share its flavor under pressure. Plus, the beans and potatoes make each spoonful hearty and satisfying.
And the best part is how fast you get to eat it. Forget waiting hours for soup to simmer away. The pressure cooker does the heavy lifting so you can enjoy that warm bowl without the wait. It’s your go-to when you want homey food done quick.
The Truth About Fast Tender Results
- Pressure cookers trap steam and build pressure that softens cabbage and potatoes way faster than stovetop.
- You gotta keep enough liquid so the soup doesn’t burn but also so the broth has good flavor.
- Quick release valve lets you open up fast but beware of hot hissing steam that can surprise ya.
- Natural release means letting the pressure fade on its own, good for thicker soups and to keep veggies intact.
- Slow release gives you a little control over how much steam escapes before opening, so you avoid splatters.
The Complete Shopping Rundown
- Small green cabbage about 1 pound chopped – the soul of this soup.
- Yellow onion diced – brings that sweet and savory base.
- Carrots and celery chopped – this classic trio is soup gold.
- Garlic cloves grated – you want 4 for that punchy flavor.
- Yukon Gold potatoes diced – add heartiness that sticks with you.
- White beans like navy or cannellini – plant-based protein with nice creaminess.
- Fire-roasted diced tomatoes canned – they add a rich smoky depth to the broth.
- Vegetable broth about 4 cups – the liquid that carries all the flavor.
The Full Pressure Cooker Journey
Step one heat 2 tablespoons of extra-virgin olive oil in your pressure cooker pot over medium.
Step two toss in chopped carrots, diced onion, celery, ¾ teaspoon sea salt, and some fresh black pepper. Stir and cook for about 8 minutes till veggies start to soften and your kitchen smells amazing.
Step three add grated garlic and dried thyme, give it a quick stir to release those flavors.
Step four pour in your 2 cans of fire-roasted diced tomatoes with their juices plus 4 cups vegetable broth. Dump in diced potatoes, drained white beans, and that chopped cabbage.
Step five seal the lid, set your pressure cooker to high pressure, and cook for 10 minutes. Once done, do a quick release carefully so you hear that satisfying valve hiss without getting burned.
Step six after releasing pressure, stir in 2 tablespoons white wine vinegar for a bright tang that wakes up the soup. Taste it and add salt and pepper if you need. Serve it up warm and season with fresh parsley if you got some around.
Valve Hacks You Need to Know
- Quick release lets you stop cooking fast but be ready for the loud valve hiss and that hot steam blast.
- Natural release means no rushing, just let the pressure drop on its own which keeps the soup from splattering.
- Slow release is kinda like a halfway point you turn the valve a little to let out steam gently, no big mess.
- Always use a kitchen towel or mitt near the valve to dodge any sneaky steam burns.
Your First Taste After the Wait
That first spoonful hits you with the cozy depth of fire-roasted tomatoes swirling with earthy cabbage and tender white beans. The broth feels silky but chunked with veggies that kinda melt in your mouth.
The garlic and thyme play that quiet but essential supporting role making every bite taste like it took hours to cook. You feel the little tang from the white wine vinegar kicking in just right.
Potatoes bring subtle comfort that makes this soup way more filling than you’d expect. It’s the kinda meal you wanna curl up with on a chilly night.
You notice the colors too that cozy mix of greens, orange, and reds swirling in your bowl. It’s warm, welcoming, and easy to love from the very first spoon.
Smart Storage That Actually Works
Got leftovers Put the soup into a airtight container and pop it into the fridge. It keeps well for about 4 days which means you can get tasty lunches without reheating leftovers that much.
If you wanna keep it longer freeze it in portions that fit your future meal plans. When ready just thaw in fridge overnight or zap in the microwave. It still tastes great that way.
When reheating always stir the soup up well to mix those layers that might settle. Heat gently on the stove or microwave to keep that broth depth without drying out veggies.
Your Most Asked Questions Answered
Can I add meat to this? Heck yeah. You can brown sausage or ground beef first, then add it before sealing the cooker. It makes the soup richer and more filling. Check our pressure cooker Amish country casserole recipe for hearty meat-based meals.
What if I want it thicker? Let the soup cook a couple more minutes without the lid or mash some potatoes in for creamy thickness.
How do I avoid cabbage smelling too strong? Adding vinegar and roasting the tomatoes helps balance that. You can also cook cabbage just a little before pressure cooking.
Do I have to use white beans? Nah you can swap cannellini or even chickpeas instead. It changes texture a bit but still good protein. Similar plant-based protein ideas in baked zucchini fritters with yogurt dip.
What’s best quick release or natural release? Quick release gets soup ready pronto but natural release keeps the broth fuller and veggies a bit softer.
Can I use frozen veggies here? Yes you can but fresh flavors hold up better. If you do frozen, add them right before sealing and cut down cook time slightly to avoid mushiness.
Cabbage Soup That’s Cozy and Pressure Cooker Friendly
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in pressure cooker pot over medium heat.
- Add carrots, onion, celery, salt, and pepper. Stir and cook for 8 minutes until vegetables begin to soften.
- Add garlic and dried thyme. Stir briefly until fragrant.
- Pour in canned tomatoes with juices and vegetable broth. Add potatoes, beans, and chopped cabbage.
- Seal the lid. Set to high pressure and cook for 10 minutes.
- Quick release steam carefully once cooking is complete.
- Stir in white wine vinegar. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with fresh parsley if desired.
- Serve hot in bowls. Enjoy immediately.
