• Home
  • About
    • Contact Us
  • Online Cooking Classes
  • My Books
  • Shop
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • IP Info
    • My Favorite Instant Pot Accessories
    • Which Instant Pot Is Right For Me?
    • Learn the Most Used Instant Pot Buttons
    • How To Slow Cook in Your Instant Pot
    • The Only Instant Pot Gift Guide You Need!
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Drinks
    • Mains
    • Sides
    • Spreads
    • Bean Recipes
    • Fruit Recipes
    • Grain Recipes
    • Jackfruit Recipes
    • Nut Recipes
    • Soy Curl Recipes
    • Staples
    • Stews
    • Tempeh
    • Tofu
    • Vegetable Recipes
    • Spring
    • Summer
    • Fall
    • Winter
    • Egg Bite Mold
    • Pot in Pot
    • Slow Cooker
    • Yogurt Setting
  • Kathy’s Classes

Plant Based Instant Pot

September 26, 2019 · 7 Comments

Instant Pot Indo-Chinese Cabbage Corn Soup

Fall· Recipes· Recipes by Course· Soups· Spring· Summer· Vegetable Recipes· Winter

Jump to Recipe
Share on PinterestShare on FacebookShare on X (Twitter)Share on EmailShare on RedditShare on WhatsAppShare on LinkedIn

This Instant Pot Cabbage Corn Soup may seem like just another boring vegetable soup, but in this case, looks are very much deceiving.

You get Asian flavors from the soy sauce and sesame, but the ginger and cumin give it a touch of Indian flavor.

Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

Soup for All Seasons

This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot. I think I’ve actually made it every way possible, but I love how effortless it is in my electric pressure cooker.

You can make this in the summer with fresh corn or use frozen in the winter.

Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

What is Indo-Chinese Flavor?

You don’t usually think of American-Chinese food being different, but that’s just because we live here and it’s what we know. But we’ve got some thick and extra sugary sauces that don’t look like the original Chinese dishes.

Indo Chinese is similar but it’s the Chinese flavors that are typically in Indian-Chinese cuisine. I had my first taste of this at a restaurant near me. It’s delicious, but definitely different than the Chinese food I grew up on. A dead giveaway is cauliflower Manchurian on the menu, and I suggest you give it a try when you see it!

Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

Can I Make This Cabbage Corn Soup Gluten-free?

Yes, you can and it’s easy! You can use a gluten-free soy sauce or tamari. If you are also salt -free you can use coconut aminos instead of either of those.

More Recipes to Try

  • Instant Pot Sweet and Sour Cabbage
  • Easy Instant Pot Corn Chowder
  • Vegan Instant Pot Steamed Vegetable Dumplings
  • Instant Pot Vegan Tortilla Soup with Jackfruit
  • Instant Pot Oil-Free Mushroom Gumbo
Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair

Kathy Hester
This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot.  It seems like another boring vegetable soup, but in this case looks are very much deceiving. You get Asian flavors from the soy sauce and sesame, but the ginger and cumin give it a touch of Indian flavor.
4.18 from 41 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Additional Time 10 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Indo-Chinese
Servings 4 servings
Calories 126 kcal

Equipment

  • Organic Minced Ginger – Made in Fiji – Pack of 2
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
  • Do Buy 7-inch Stainless Steel Table Spoons Soup Spoons Bouillon Spoons, 8 Pieces

Ingredients
  

  • 5 cups vegetable broth or water with a bouillon cube
  • 2 cups corn kernels
  • 1 cup minced carrot
  • 1 cup minced cabbage
  • 1 tablespoon soy sauce tamari, or coconut aminos
  • 2 teaspoon sesame oil or use tahini if oil free
  • 2 teaspoon grated ginger
  • 2 teaspoon minced garlic
  • 1 1/2 teaspoon ground cumin
  • ground pepper to taste
  • 1 teaspoon sesame seeds for garnish

Instructions
 

  • Add the broth, corn, carrot, cabbage, soy sauce, sesame oil or tahini, ginger, garlic and cumin to your Instant Pot liner.
  • Cook on high pressure for 10 minutes. Let the pressure release naturally.
  • Taste, add pepper, and add additional soy sauce or cumin powder if needed.
  • Blend 3 cups of the soup to thicken and then return to the soup. 
  • This creates a nice thick, hearty soup. Garnish with sesame seeds, sliced green onions, or even some grated carrots.

Nutrition

Serving: 1gCalories: 126kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1606mgPotassium: 281mgFiber: 3gSugar: 7gVitamin A: 6035IUVitamin C: 10mgCalcium: 36mgIron: 1mg
Keyword corn cabbage soup, Indo-Chinese corn cabbage soup, instant pot corn soup, vegan corn soup, vegan instant pot
Tried this recipe?Let us know how it was!
« Thai Style Eggplant Mushroom Stew w/ Tofu
Instant Pot Caballero Bean & Soy Curl Chili »

Comments

  1. Shelbz says

    September 25, 2018 at 6:53 pm

    I followed this recipe as indicated and it came out a lot more watery than it seems to be in the image. It tastes fine, but I’m a little underwhelmed

    Reply
  2. Christina says

    October 1, 2019 at 4:02 am

    This was great soup. Thanks!

    Reply
  3. Janet says

    October 7, 2019 at 6:38 pm

    What is “minced carrot” ? I’m not sure what I’m seeing in the picture that looks like pictures of butternut squash. Minced carrot, to me at least, would be too small to be those chunks of orange/yellow ‘things’.

    Reply
    • Donna says

      December 27, 2019 at 10:23 pm

      Janet, you are right, in the picure the carrot looks like it was chopped into medium size pieces not minced. It shouldn’t make any difference.

      Reply
  4. Mary says

    March 11, 2022 at 12:37 am

    Is the sesame oil plain or toasted sesame oil? I first thought toasted, but tahini seems more like plain sesame oil.

    Thanks

    Reply
    • Kathy Hester says

      March 11, 2022 at 1:03 am

      I usually use toasted sesame oil because I think it brings more flavor.

      Reply
  5. Betsy G says

    January 26, 2024 at 9:33 pm

    I also found it to be watery. I added a few mashed potato flakes to thicken it up a bit. The flavor is good, I love the cumin and ginger.

    Reply
4.18 from 41 votes (41 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Cook with Me!

Join Kathy's Cooking Club!

ⓒ 2021 Kathy Hester, PlantBasedInstantPot.com All rights reserved. No materials may be used without permission.

privacy policy | contact

Copyright © 2025 · captivating theme by Restored 316

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.