Vegan Instant Pot Lentil and Cabbage Soup

4.93 from 88 votes

Vegan Instant Pot Lentil and Cabbage Soup

An easy, budget-friendly lentil and cabbage soup made in the Instant Pot. Made with everyday, affordable ingredients you might already have in your pantry, this is a hearty and easy soup that’s perfect for meal prep and easy, quick dinners.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 medium carrots, diced
4 garlic cloves, minced
2 teaspoons Diamond Crystal kosher salt + more to taste (see Note 1)
½ teaspoon freshly cracked black pepper
1 cup (200g) green lentils
1 medium green cabbage, quartered, cored and thinly sliced or chopped
1 vegetable bouillon cube (can use 2 for more flavor) (see Note 2)
4 cups (960 mL) water (see Note 2)
2 bay leaves
1 (28-ounce) can whole peeled tomatoes
2 tablespoons apple cider vinegar
For serving: whole grain bread or baguette

Instructions

Crush the canned whole tomatoes by hand into a bowl.
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is lightly browned and completely soft, 6 to 8 minutes.
Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
Add the lentils, cabbage, water, vegetable bouillon cube, remaining salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
Pour the crushed tomatoes on top and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. Allow a natural pressure release.
Once the pressure has released naturally, open the pot and stir in the vinegar. Taste for seasonings, adding more salt and pepper as needed. Serve with bread.

Video

EASY VEGAN INSTANT POT RECIPES (Budget-Friendly)

Notes

If using table salt, use 1 teaspoon salt total instead of 2 teaspoons. If using sea salt or Morton's kosher salt use, 1 heaping teaspoon salt instead of 2 teaspoons, then add more to taste.
Or, use 2 to 3 teaspoons of Better than Bouillon, no chicken base. Or, skip both and use 4 cups (960 mL) vegetable broth instead of the bouillon and water.”

Nutrition