The gentle hiss of the pressure cooker releasing steam always reminds me of winter evenings when something hearty is bubbling away. This Instant Pot Lentil Cabbage Soup fills your kitchen with the most incredible aroma of earthy lentils and tender cabbage melding together. It’s become my go-to when I need comfort in a bowl without the fuss.
Think of it as your grandmother’s vegetable soup, but with the magic of pressure cooking to get all those flavors mingling in just 20 minutes. Green lentils, sweet cabbage, and a handful of pantry spices transform into something that tastes like it simmered all day. This vegan lentil cabbage soup is surprisingly filling and works perfectly whether you’re feeding a crowd or meal prepping for the week. Full details in the blog!
I’ve been experimenting with different spice blends for this dish, and my latest version includes a tiny pinch of smoked paprika that makes all the difference. After testing countless variations in my own kitchen, I finally cracked the code for the perfect balance of herbs and timing. Trust me, once you try this method, you’ll never go back to stovetop soup again.
PrintInstant Pot Lentil Cabbage Soup Easy and Delicious Recipe
This Instant Pot Lentil Cabbage Soup is a healthy and flavorful vegan meal that’s easy to prepare. Enjoy the smoky taste and wholesome ingredients in this Vegan Lentil Cabbage Soup Pressure Cooker recipe. Perfect for a comforting bowl of Easy Instant Pot Cabbage Lentil Stew.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
- Diet: Vegan
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
- ⅛ teaspoon ground cayenne pepper
- 1 tablespoon homemade chicken bouillon powder tap for recipe or 1 serving other vegan bouillon
- 1 28 oz can fire-roasted diced tomatoes
- 4 cups water
- ¾ cup dry green lentils rinsed
- 1 small head green cabbage cored and chopped I like to cut the cabbage into large bite-size pieces about 2x2 inch
- 1 teaspoon fine sea salt
- ½ 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 I prefer Miyoko’s brand
Instructions
- Turn on the Instant Pot sauté setting and add oil if using. Cook the onion for 2 to 3 minutes while stirring frequently; if skipping oil, add some water as needed.
- Add the carrots and garlic, cook for about 30 seconds stirring often to avoid burning the garlic. Stir in the smoked paprika, red pepper flakes, and cayenne then turn off the sauté mode.
- Mix in the bouillon powder, tomatoes with juice, water, lentils, cabbage, salt, and pepper, pressing the cabbage into the liquid to keep below the max fill line.
- Secure the lid and set the Instant Pot to high pressure for 10 minutes; allow about 20 minutes for pressure build-up.
- When cooking is done, release pressure manually by flipping the valve; this may take about 10 minutes.
- Open the lid carefully and stir in soy sauce, liquid smoke, vinegar, and vegan butter if desired.
- Let the soup rest a few minutes, then adjust seasoning to taste and serve warm.
Notes
- You can omit oil and sauté veggies in water or broth or skip sautéing entirely
- Spice level can be increased by adding more cayenne or red pepper flakes or hot sauce
- For more meaty texture, add vegan beefy crumbles or tofu separately sautéed
- Store in the refrigerator up to 5 days or freeze for up to 2 months leaving 1 inch of headspace in container
Nutrition
- Serving Size: 1 bowl
- Calories: 220kcal
- Fat: 5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Why You’ll Fall in Love with This Recipe
This Instant Pot Lentil Cabbage Soup transforms humble ingredients into something extraordinary with minimal effort. The pressure cooking method allows the smoked paprika and fire-roasted tomatoes to develop deep, complex flavors that usually take hours of simmering.
What I love most is how the green lentils hold their shape perfectly while the cabbage becomes tender but not mushy. The combination of liquid smoke and white wine vinegar adds a sophisticated depth that surprises everyone who tries it.
- Ready in under an hour with mostly hands-off cooking
- Packed with plant protein and fiber to keep you satisfied
- Naturally vegan, gluten-free, and can be made oil-free
- Perfect for meal prep and freezes beautifully
Ingredient Breakdown and Flavor Tips
The magic happens when you understand how each ingredient contributes to the final flavor. The fire-roasted diced tomatoes provide a smoky foundation, while the homemade “chicken” bouillon powder adds umami depth without any animal products.
Pro Tip: Don’t skip the sauté step for the onion and garlic – those few minutes of browning create caramelized notes you can’t achieve by simply dumping everything in the pot.
| Ingredient | Purpose | Substitution Notes |
|---|---|---|
| Green Lentils | Hold shape, add protein | Don’t use red lentils – they’ll turn mushy |
| Smoked Paprika | Earthy smokiness | Regular paprika works but less flavor |
| Liquid Smoke | Extra smoky depth | Optional but recommended |
| Vegan Butter | Rich finishing touch | Can omit for oil-free version |
Step-by-Step Success Guide
The beauty of pressure cooking lies in the timing and layering of flavors. Start by building your aromatic base with the onion, carrots, and garlic, then add your spices to bloom their essential oils before the liquid goes in.
When adding the cabbage, press it gently into the liquid to ensure even cooking. The key is making sure everything stays below the max fill line – this soup has a lot of volume before it cooks down.
- Sauté aromatics first for 2-3 minutes maximum
- Layer spices next to release their oils
- Add liquids and vegetables, stir thoroughly
- Quick release works best for this recipe
Timing and Pressure Release Guide
Understanding the Instant Pot’s rhythm makes this vegan lentil cabbage soup pressure cooker recipe foolproof. The pot takes about 20 minutes to build pressure, then 10 minutes of actual cooking, followed by a 10-minute pressure release.
| Phase | Time | What’s Happening |
|---|---|---|
| Prep & Sauté | 15 minutes | Chopping and building flavor base |
| Coming to Pressure | ~20 minutes | Pot heating up, building steam |
| Pressure Cooking | 10 minutes | Actual cook time under pressure |
| Quick Release | ~10 minutes | Releasing pressure manually |
Troubleshooting Common Issues
If your lentils seem too firm after cooking, they might be old – lentils lose their ability to soften properly after about two years. Always rinse them well before adding to remove any debris.
Note: If the soup seems too thin, let it sit for 10 minutes after cooking. The lentils will continue absorbing liquid and naturally thicken the broth.
- Burn warning? Make sure to deglaze the pot after sautéing
- Too spicy? Add extra vegan butter or a splash of vinegar to mellow the heat
- Not enough flavor? Taste and add more salt, soy sauce, or bouillon powder
Creative Variations and Add-Ins
This base recipe welcomes creativity while maintaining its comforting essence. The oil-free version works beautifully – just skip the initial sauté or use water instead of cooking oil.
For extra heartiness, try adding sautéed soy curls or tofu during the last few minutes of cooking. The soup also pairs wonderfully with a dollop of vegan butter stirred in just before serving.
Serving and Storage Solutions
This soup improves with time, making it perfect for meal prep. The flavors continue developing in the refrigerator, and it reheats beautifully on the stovetop or microwave.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator | Up to 5 days | Store in airtight containers |
| Freezer | Up to 2 months | Leave 1-inch headspace for expansion |
| Reheating | 5-10 minutes | Add a splash of water if too thick |
Serving Tip: Let the soup cool for a few minutes before serving to allow the flavors to settle. This also prevents burning your tongue on that first eager spoonful!
Expert Says
Cooking INSTANT POT LENTIL CABBAGE SOUP not only enhances the flavors through pressure cooking, but it also preserves more nutrients compared to traditional methods. Lentils are rich in fiber and protein, making this soup a hearty option that supports digestive health while being low in calories.
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The Recipe Behind My Instant Pot Lentil Cabbage Soup
Perfecting my Instant Pot lentil cabbage soup was a journey of flavor and discovery that involved plenty of trial and error. I still remember the first batch, where I mistook cumin for cinnamona kitchen mishap that turned into a lesson about balance. Now, this soup is a cozy hug in a bowl, rich in warmth and memories.
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.
You’ll love how this Instant Pot Lentil Cabbage Soup turns your kitchen into the coziest corner of home. In just about an hour, those earthy lentils and tender cabbage meld into something that tastes like it simmered all afternoon. The aroma alone invites everyone to gather around the table, spoons ready.
Here’s my favorite little secret: a splash of balsamic vinegar right before serving brightens everything beautifully. Try swapping the smoked paprika for sweet paprika and adding a bay leaf for a gentler flavor. This soup keeps wonderfully for days in the fridge – just add a splash of broth when reheating to restore the perfect consistency.
I’d love to see your own bowl of comfort! Share a photo and tell me – did your grandmother have a soup that made everything better? This recipe feels like a warm hug on busy weeknights and is perfect for sharing with someone who needs that extra bit of kitchen love today.
