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Instant Pot Lentil Cabbage Soup Easy and Delicious Recipe

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Secure the lid and set the Instant Pot to high pressure for 10 minutes; allow about 20 minutes for pressure build-up.
  5. When cooking is done, release pressure manually by flipping the valve; this may take about 10 minutes.
  6. Open the lid carefully and stir in soy sauce, liquid smoke, vinegar, and vegan butter if desired.
  7. 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

Find it online: https://www.amgroyal.com/instant-pot-lentil-cabbage-soup/