Instant Pot Cabbage Soup
Super easy Instant Pot cabbage soup makes quick and nutritious meal
Equipment
- 1 Pressure Cooker
Ingredients
- 1 lb chicken breast
- 32 oz whole peeled tomatoes (I used my canned tomatoes)
- 1 large onion, cut into large cubes
- 2 small carrots, cut into bite sized pieces
- 1 small head of cabbage
- 4 cups chicken broth (or 4tsp bullion and 4 cups water)
- 5-10 fresh basil leaves, sliced
- salt and pepper to taste
Instructions
- Set your pressure cooker to sauté mode, pour in about ½ tbsp oil, and let it heat up. Once hot, add the onion and fry for 2-3 minutes.
- When the onions have turned translucent or have started to brown, add the carrots and sprinkle generously with salt and pepper. Fry together for another 3-5 minutes to allow the flavors to meld. The carrots will soften slightly.
- Add the tomatoes, chicken breast, and chicken broth to the pressure cooker.
- If your chicken breast is frozen, cook on high pressure for 15 minutes and then let the pressure release naturally (NPR) for 10 minutes before opening the release valve.
- If your chicken breast is thawed, cook on high pressure for 7 minutes and then let the pressure release naturally (NPR) for 10 minutes before opening the release valve.
- After the pressure is released, remove the chicken breast to a cutting board and shred it. Return the shredded chicken to the pot.
- Add the cabbage and basil to the pressure cooker, and set it to cook on high pressure for 1 minute. Allow pressure to release naturally for about 10 minutes then open the pressure cooker.Taste the soup and add salt and pepper to taste. Enjoy!
Notes
Nutrition facts are for 1/5 of the whole soup.