Forget everything you thought you knew about cabbage soup! This isn’t the bland, watery dish of diets past. This is a vibrant, velvety, and incredibly flavorful soup that will completely win you over. The stunning purple hue from the cabbage is just the beginning. We’re building layers of flavor with crispy, smoky bacon, a rich and creamy broth, and a final, tangy punch from crumbled feta cheese. Best of all, the Instant Pot does all the heavy lifting, transforming simple ingredients into a gourmet-quality meal in under 30 minutes. It’s the perfect cozy, low-carb dinner for a busy weeknight!
Ingredients
• 2 cups / 180g purple cabbage, shredded
• 5 bacon slices, chopped
• 2 medium-sized celery stalks, chopped
• 1 medium-sized red bell pepper, chopped
• 2 cups / 480ml vegetable stock
• 1 cup / 240ml heavy cream
• ½ cup / 75g feta cheese, cubed
• 1 tbsp / 15ml olive oil
• 1 tsp / 5ml balsamic vinegar
• For the Spice Blend
• 1 tsp sea salt
• ½ tsp cayenne pepper, ground
• ½ tsp dried thyme, ground
• ½ tsp garlic powder
Instructions
1. Directions
2. Set your Instant Pot to the ‘Saute’ function. Add the chopped bacon and cook for 3-4 minutes, stirring occasionally, until it becomes crisp and has rendered its fat.
3. Add the shredded cabbage, chopped celery, and red bell pepper to the pot with the bacon. Stir everything together and cook for 2 minutes to slightly soften the vegetables.
4. Sprinkle in the sea salt, cayenne pepper, thyme, and garlic powder. Pour in the vegetable stock and heavy cream, and stir to combine.
5. Secure the lid on the Instant Pot, ensuring the steam release handle is in the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes at ‘High’ pressure.
6. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release handle to the ‘Venting’ position.
7. Once the pin has dropped, open the lid. Stir in the cubed feta cheese, olive oil, and balsamic vinegar. Set the pot back to the ‘Saute’ function and let the soup simmer for 5 more minutes to allow the feta to soften and the flavors to meld.
8. Turn off the pot. Ladle the hot soup into bowls and enjoy immediately!
Nutritional Information
• Per Serving: Calories 338 | Total Fats 28.8g | Net Carbs: 5.7g | Protein 13.3g | Fiber: 2g
Pro Tips
• For extra crispy bacon, remove it from the pot after sautéing. Set it aside on a paper towel and crumble it over the finished soup as a garnish before serving.
• To make this recipe vegetarian, simply omit the bacon. Sauté the vegetables in 1 tablespoon of butter or oil, and add ½ teaspoon of smoked paprika along with the other spices to mimic a smoky flavor.
• For a thicker, more puréed soup, use an immersion blender to blend about half of the soup directly in the pot after cooking but before adding the feta.
• This soup stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQ
Q: Is this cabbage soup keto-friendly
A: Yes, this is a fantastic keto and low-carb cabbage soup. Each serving contains only 5.7g of net carbs, making it a perfect fit for a ketogenic diet.
Q: Can I make this cabbage soup vegetarian
A: Absolutely. To make a vegetarian version, simply omit the bacon and sauté the vegetables in 1 tablespoon of butter or oil. For a smoky flavor, add ½ teaspoon of smoked paprika along with the other spices.
Q: How do I make the soup thicker
A: For a thicker, more puréed texture, use an immersion blender to blend about half of the soup directly in the pot after the pressure cooking cycle is complete but before adding the feta cheese.
Q: How long does this Instant Pot cabbage soup last
A: This soup stores beautifully. You can keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
