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Instant Pot Cabbage + Potato + Cheddar Soup

Course: dinner, lunch, Main Course
Cuisine: vegetarian
Servings: 6
Author: Mary

Ingredients

  • 2 tbsp unsalted butter
  • 1 large onion peeled + diced
  • 3 large carrots halved lengthwise + sliced
  • 1 lb mini gold potatoes (8-10) halved or quartered, depending on size
  • 1/2 small head green cabbage shredded
  • 2-3 sprigs fresh thyme (preferably lemon thyme)
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 6 cups vegetable broth (you can also use chicken or beef broth)
  • dash each of salt + pepper
  • 1 tbsp each cornstarch + cold water mix together in a small bowl, set aside (this is an optional step if you wish to thicken the soup a bit)
  • 2 cups shredded aged/ old cheddar (if making a vegan soup then leave this out and sprinkle with a dash of Nutritional Yeast when serving the soup)

Instructions

  • Press SAUTE mode on Instant Pot and add butter.
    When butter has melted add diced onion and cook for 2-3 min to soften.
  • Press CANCEL.
    Add carrots, potatoes, cabbage, fresh and dried thyme, bay leaf, broth, salt and pepper to pot and give it a good stir.
  • Lock on lid and turn pressure valve on lid to SEALING.
    Choose PRESSURE COOK mode and adjust timer for 15 minutes.
    Once timer is done, allow timer to count up for another 10 minutes, for natural pressure release.
  • When time is up, press CANCEL and carefully turn pressure valve on lid to VENTING, to release any remaining pressure.
  • Open lid and give your soup a good stir. Remove the bay leaf and fresh thyme sprigs, discard.
    Press SAUTE mode then, if using, add in the cornstarch mixture and stir well.
    Add the shredded cheese and stir well. Cook for a few minutes until cheese has melted and is well combined, stirring often.
    Press CANCEL to turn off pot.
  • Serve hot in soup bowls with some crusty bread on the side

Notes

  • if you want to make this soup on the stove, simply saute the onion in the butter, add carrots, potatoes, cabbage, broth and seasonings, cover and cook on med-low for at least 30-40 minutes, or until potatoes are soft. Then bring to a simmer, stir in cornstarch mixture, then stir in cheddar and cook until melted.