Is there ever a time when you don’t want soup? I mean even on the hottest days, I will eat soup. If I ever have an upset stomach or want something comforting and satisfying I make this delicious Instant Pot Cabbage Soup. It is a gut friendly soup that is quick to make, and versatile. You can really add any vegetables you want to it. Eat it by itself or add it to some rice.
Tips For Making Instant Pot Cabbage Soup
Chopping Your Vegetables
Cabbage
For the cabbage, cut it in half. Lay one piece on its round side and with a sharp knife remove the triangle shaped core.
Flip it on its flat side and cut it into 3 sections. Vertically slice the cabbage into 1 inch thick slices. The cabbage will break down a lot when you cook it.
Turnips
Take your turnip and peel it with a potato peeler. Cut off both ends. Slice it into 4 slices. Then cut them into 1 inch cubes.
If you don’t like turnips you could sub them for carrots or your favorite root vegetable.
Dinosaur Kale
For the kale, lay your leaf flat on your cutting board. With a sharp knife using the tip run it along the stem on both sides of the leaf removing it.
Stack your leaves on top of each other. Cut them vertically into 1 inch strips.
Shrimp
I love adding some extra protein to this. I like using shrimp because it cooks quickly. For the shrimp you want it deveined, shelled with the tails removed. You may also substitute it for chicken (make sure it’s pre cooked) or you can leave out the meat completely.
Instructions Tips
If you are using the instant pot. Hit Sauté and add in oil, garlic and onion. Add in cabbage, turnips, and seasonings. Put in your liquid and turn it on to manual. Cook for 12 minutes. When it’s done quick release it, remove the lid and add in your shrimp and kale. Return the lid back on and let it sit for an additional 10 minutes.
When it’s done the shrimp should be cooked and the kale should be soft.
If you want to make this soup on the stove top. Heat your soup pot. Add in your oils, garlic and onion, sauté. Add in cabbage, turnips and seasonings. Add coconut milk and 2 1/2 Cups of Liquid. Bring to a simmer and let it cook for 15-20 minutes or until your cabbage is soft. Add in the shrimp and kale at the end and cook on low for another 5 minutes.
Taste and season your soup with any additional salt and pepper. Serve Immediately.
Can be stored in a airtight container for 4 days.
Instant Pot Cabbage Soup
Equipment
- Instant Pot
Ingredients
- 1 Pound Green Cabbage Washed and Cut into Strips
- 2 Tbsp Avocado Oil
- 1/2 Cup Onion Diced
- 2 Cloves Garlic Minced
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1 Tsp Dried Thyme
- 1 Tsp Cumin
- 1 Tsp Salt
- ½ Tsp Pepper
- 1 Turnip Peeled and Cubed
- 1 Can Coconut Milk
- 2 Cups Vegetable Stock
- 16 Raw Shrimp Optional
- 2 Cups Dinosaur Kale Chopped
Instructions
- Turn Instant Pot to Saute.
- Add in avocado oil. When it heats up add in onion and garlic.
- Sauté for a minute and add in cabbage and turnip cubes.
- Sauté for another minute and add in all the seasonings.
- Sauté for another 2 minutes and add in coconut milk and stock. Stir.
- Place your lid on and turn on manual for 12 minutes.
- Quick release. Stir Add in shrimp and kale. Re close the lid and let sit for another 10 minutes.
- Remove cover, taste, season with additional salt and pepper as needed and serve.