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–+ servings
Bowl of homemade chicken and cabbage soup garnished with fresh herbs

Instant Pot Chicken And Cabbage Soup

Jyoti Behrani
Warm up with this easy and healthy Instant Pot Chicken and Cabbage Soup. Packed with tender chicken, fresh vegetables, and hearty cabbage, this low-carb, one-pot meal is perfect for busy weeknights or cozy winter dinners.
4.86 from 7 votes
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 217 kcal

Equipment

Ingredients
  

  • 1 lbs chicken breast, boneless and skinless (2 chicken breasts)
  • 1 small cabbage roughly chopped, around 3 cups
  • 1 medium onion, chopped
  • 2 medium carrot, chopped
  • 2 stalks celery, chopped
  • 2-3 cloves garlic, finely minced
  • 2 teaspoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon oil / butter
  • 1 teaspoon fresh coarsely crushed black pepper, as per taste
  • 1 14.5 oz can diced tomatoes
  • ½ cup tomato sauce
  • 4 cup chicken stock, or water
  • Salt, to taste
  • Freshly crushed black pepper, to taste

Instructions
 

  • Set the Instant Pot to Sauté mode. Add olive oil and sauté onion, garlic, carrots, and celery for 3-4 minutes until softened.
  • Add chicken, diced tomatoes, tomato sauce, chicken broth, salt, pepper, thyme, paprika, and bay leaf. Stir to combine.
  • Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
  • Allow a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
  • Remove the chicken, shred it with two forks, and set it aside.
  • Set the Instant Pot to Sauté mode (High). Add the cabbage. Bring the soup to a gentle boil and adjust the seasoning to taste. Let it cook for 3–5 minutes, or until the cabbage is tender and reaches your preferred texture.
  • Add the shredded chicken back into the pot and let it heat through gently.
  • Stir in lemon juice if using.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with fresh parsley.

Notes

Pro Tips
  1. Sauté for flavor: Don't skip the sauté step, it helps develop a rich, savory base.
  2. Use thighs for tenderness: Chicken thighs stay juicier than breasts during pressure cooking.
  3. Add greens at the end: For extra nutrition, stir in spinach or kale after cooking.
  4. Adjust seasoning after pressure release: Flavors deepen as the soup cooks, so taste before adding more salt.
  5. Make it spicy: Add red pepper flakes or a dash of hot sauce for a little heat.
  6. Using Leftover Chicken: To make this soup with leftover cooked chicken, skip adding raw chicken before pressure cooking. Prepare the soup base as directed, sauté the vegetables, add broth, cabbage, tomatoes, and seasonings, then cook on High Pressure for 5 minutes instead of 10. Once the pressure is released, stir in the shredded or chopped leftover chicken and let it warm through for 2-3 minutes before serving. This method prevents the chicken from becoming dry while still infusing it with flavor.
  7. Broth Options: Use homemade or low-sodium chicken broth for better control over salt levels.
  8. Vegetable Variations: Add zucchini, bell peppers, or green beans for extra color and nutrients.
Variations
Egg Noodles: Occasionally, I like to toss in some egg noodles to make the soup heartier and more fun, especially for kids.
Vegetables: Add a handful of peas, corn, or green beans to boost the nutrition and color of the soup.
Vegetarian Version: To make this soup completely vegetarian, skip the chicken and use vegetable broth instead of chicken broth. For added protein, substitute tofu, chickpeas, or your favorite plant-based protein.
Storage and Reheating
Refrigerator: Store cooled soup in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot.
Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat gently to avoid overcooking the vegetables.
Toppings
I usually enjoy this soup as it is, simple and comforting, but you can easily dress it up with your favorite toppings. Some of our family favorites include:
  • A sprinkle of finely shredded cabbage for extra crunch
  • A squeeze of fresh lemon or lime juice, along with chopped cilantro, green onions, or sliced jalapenos for brightness and flavor
  • A drizzle of chili garlic sauce, your favorite hot sauce, or a pinch of crushed red pepper flakes for a spicy kick

Nutrition

Nutrition Facts
Instant Pot Chicken And Cabbage Soup
Amount per Serving
Calories
217
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
53
mg
18
%
Sodium
 
460
mg
20
%
Potassium
 
837
mg
24
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
22
g
44
%
Vitamin A
 
3690
IU
74
%
Vitamin C
 
49
mg
59
%
Calcium
 
75
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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