Simple Instant Cabbage Chicken Soup

A warm, nourishing soup featuring tender chicken, vibrant cabbage, and a medley of spices, perfect for weeknight meals or cozy gatherings.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

1 pound Boneless, Skinless Chicken Breast Serves as the protein base for the soup.
1 medium head Green Cabbage Chopped into bite-sized pieces.
2 medium Carrots Diced for sweetness and color.
1 medium Onion Diced to enhance flavor.
4 cloves Garlic Minced for robust flavor.
4 cups Low-Sodium Chicken Broth Essential for building the soup's base.
2 tablespoons Olive Oil Used for sautéing vegetables.
1 teaspoon Salt Adjust to taste.
to taste Freshly Ground Black Pepper Adds subtle heat.
1 teaspoon Dried Thyme Introduces earthy aroma.
2 Bay Leaves Add depth to the broth.
a pinch Red Pepper Flakes Optional for heat.
1 tablespoon Fresh Lemon Juice Brightens flavors at the end.

Prepare all ingredients: chop cabbage, dice onions and carrots, and mince garlic.
Set the instant pot to the sauté function and add olive oil. Heat until shimmering.
Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and sauté for an additional 30 seconds.
Add diced carrots and cook for another 2-3 minutes.
Add chicken breast and chopped cabbage, stirring to mix.
Pour in chicken broth to cover ingredients.
Season with salt, pepper, thyme, and bay leaves. Add red pepper flakes if desired.
Secure the lid, set the valve to sealing, and pressure cook for 10 minutes.
Allow natural pressure release for 5 minutes, then vent remaining pressure.
Remove chicken, shred it, and return to the pot. Stir and adjust seasoning.
Add lemon juice and stir to combine. Let sit for a few minutes.
Serve hot, garnished with fresh herbs if desired.

This soup can be customized with additional vegetables or spices. Store leftovers in an airtight container for up to three days.

Keyword Easy