close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 13 cups soup + 1⅔ cups pickled vegetables

A classic potato and cabbage soup gets a refreshing upgrade in this delectable Instant Pot recipe. Quick-pickled vegetables top each serving with color and crunch, while the pickling liquid is stirred into the broth to brighten the hearty flavors. Crisp cucumber, tangy red onion, and earthy carrots complement the heartier ingredients to create a well-balanced bite. Nutrient-dense red beans add additional heft to this stew so your rumbling stomach stays full long after you’re finished. The best part of this dish? How quickly it comes together! Let the veggies pickle while you throw everything else in the Instant Pot and relax while you wait for dinner to be ready.

For more vegan Instant Pot recipes, check out these tasty ideas:

Ingredients

  • 1 oz. dried mushrooms (porcini, shiitake, or mixed)
  • ½ cup thinly sliced red onion
  • ½ cup chopped seeded cucumber
  • ½ cup matchstick-cut carrot
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon pure cane sugar
  • ⅛ teaspoon sea salt
  • 6 cups chopped green cabbage
  • 2¾ lb. small red or white potatoes, halved or cut into 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 2 teaspoons caraway seeds, toasted and crushed
  • 1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)

Instructions

  1. Place mushrooms in a bowl. Pour 1 cup boiling water over mushrooms (or enough to cover). Let stand 15 minutes. Using a slotted spoon, remove mushrooms from soaking liquid and chop. To remove any grit from soaking liquid, strain it through a fine-mesh sieve into a 6-quart electric multicooker. Add chopped mushrooms to cooker.
  2. Meanwhile, for quick-pickled vegetables, in a shallow bowl combine the next six ingredients (through salt). Cover and set aside until ready to use, stirring occasionally.
  3. Add cabbage, potatoes, broth, and caraway seeds to cooker. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 4 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
  4. Strain liquid from quick-pickled vegetables, and stir liquid and beans into soup. Top servings with pickled vegetables.

Comments (0)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Ellen Boeke headshot
about the author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap