- Prep-time: / Ready In:
- Makes 13 cups soup + 1⅔ cups pickled vegetables
- Serving size: ¼ of recipe
- Print/save recipe
A classic potato and cabbage soup gets a refreshing upgrade in this delectable Instant Pot recipe. Quick-pickled vegetables top each serving with color and crunch, while the pickling liquid is stirred into the broth to brighten the hearty flavors. Crisp cucumber, tangy red onion, and earthy carrots complement the heartier ingredients to create a well-balanced bite. Nutrient-dense red beans add additional heft to this stew so your rumbling stomach stays full long after you’re finished. The best part of this dish? How quickly it comes together! Let the veggies pickle while you throw everything else in the Instant Pot and relax while you wait for dinner to be ready.
For more vegan Instant Pot recipes, check out these tasty ideas:
- Instant Pot Mushroom-Barley Stew
- Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs
- Instant Pot Golden Root Vegetable Soup
- Harvest Vegetable Instant Pot Minestrone
By Ellen Boeke,
Ingredients
- 1 oz. dried mushrooms (porcini, shiitake, or mixed)
- ½ cup thinly sliced red onion
- ½ cup chopped seeded cucumber
- ½ cup matchstick-cut carrot
- 3 tablespoons apple cider vinegar
- 1 teaspoon pure cane sugar
- ⅛ teaspoon sea salt
- 6 cups chopped green cabbage
- 2¾ lb. small red or white potatoes, halved or cut into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 2 teaspoons caraway seeds, toasted and crushed
- 1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)
Instructions
- Place mushrooms in a bowl. Pour 1 cup boiling water over mushrooms (or enough to cover). Let stand 15 minutes. Using a slotted spoon, remove mushrooms from soaking liquid and chop. To remove any grit from soaking liquid, strain it through a fine-mesh sieve into a 6-quart electric multicooker. Add chopped mushrooms to cooker.
- Meanwhile, for quick-pickled vegetables, in a shallow bowl combine the next six ingredients (through salt). Cover and set aside until ready to use, stirring occasionally.
- Add cabbage, potatoes, broth, and caraway seeds to cooker. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 4 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
- Strain liquid from quick-pickled vegetables, and stir liquid and beans into soup. Top servings with pickled vegetables.
Per serving (¼ of recipe): 456 calories, 93 g carbohydrates, 17 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 385 mg sodium, 17 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(4 from 5 votes)Won’t be making it again. Didn’t like the taste.
This has great potential but for our tastes, it needs way more cabbage, more mushrooms that are well browned, and half of the amount of potatoes.
As a child, I didn’t like caraway and so I cut the amount down to half tspn and surprised myself that now I almost like caraway, I will slowly increase next time I make this. Thankyou for the great ideas for my pressure cooker
This is awesome!!! Thank you so much!
I love caraway seeds, so decided to try this recipe. I wasn't a fan of the pickled vegetables in the soup, but others may well like it.
This reminds me of the Instant pot quick and easy "cheater pierogi" stew I make when I'm craving them, but too lazy to go through the involved process of making them. Potato filling is the most ubiquitous for pierogis, but my favorite was always the cabbage and sauerkraut ones my Polish grammy made, so this includes it all, and then some! I rarely measure and it's not critical here, so this is approx., but into the IP liner I just toss in about: 4-5 thinly sliced and quartered, fist-sized potatoes 1 whole smallish head of chopped cabbage (or 1/2 of a large one) 2 big chopped onions 1 jar or can of sauerkraut 1 or 2 cans of white beans or chick peas, (or 2 cups home cooked) and A few sliced carrots for color and added nutrition. To all that I add around 6 cups of hot broth/water, (to almost cover) 1 TBS or so of caraway seeds 1-2 TBS prepared Dijon mustard 1/2 tsp of pepper, and 1/4 to 1/2 tsp of turmeric for that buttery color. 1 or 2 cups of uncooked farfalle (bow ties) or wide eggless noodles. Cover, seal, and cook on high pressure for 5 minutes, then do a manual release after 10 minutes. (Stovetop... bring 6+ cups of broth to a boil, then add all the other ingredients, bring to a boil again, then reduce heat to medium low. Cover and cook for 1/2 hour or more until tender, stirring occasionally.) Optional for that "buttery" effect... To a blender add a 1/4 cup of cashews, 1/4 cup of oats, and 1/4 - 1/2 cup of nutritional yeast, then cover and dry blend into a powder. Add in a generous cup of plant milk and blend again on high for a minute or so. Stir well into to the hot stew to combine, and let sit for a few to thicken a bit and let flavors meld.
Wow I love the turmeric addition and also your cashew oat option thanks so much, I can’t wait to try it again this way cheers
Can't wait to try this- thanks!
Because it sounded so good and warming, I actually made your pierogi soup yesterday and it was in fact fantastic. I think the salty sauerkraut really made it and is worth the splurge. We are missing salt and still adjusting.
I have a 3 quart Instant Pot. Will this fit? Thank you so much!
I think you’d have to halve the recipe. It looks more suited for a 6 qt.
How might I do this without an insta-pot? Thank you!
Same basic way, just cook covered on low for a half hour or so until veggies are tender, then let sit for a few to meld flavors before serving.