Instant Pot Tomato Cabbage soup with Asian Flavor

Instant Pot Tomato Cabbage soup with Asian Flavor

About the Author

Caroline WangCaroline Wang is an award-winning watercolor artist; a NASA retired Engineer and researcher. She believes all innovations are created from inspiration and passion. Caroline says that writers use writing to express their feelings; but Artists use painting to express their feelings. 

But what got her into cooking? Read full story here.

This recipe is for 6-quart instant pot.

Reduce half of the ingredients for 3-quart instant pot.


  • Ingredients4 Table spoons Vegetable oil or Olive oil
  • 2 cans (10 ¾ Oz) Campbells tomato soup
  • 2 cans (same size) of water
  • 2 cans (same size) of Chicken stock
  • ½ pounds of pork
  • Quarter of medium cabbage
  • Salt and Pepper (per your need)


  • Few slices Ginger roots
  • Few slices of Daikon Radish
  • 2 Green onions
  • few garlic clove
  • Few basal leaves


Cut the pork to thin strips

Chop Green onion and Garlic

Cut Cabbage to thin strips

Cut ginger roots to thin strips

Cut Daikon Radish to thin strips

Daikon Radish

Set Instant Pot to Sauté function

Heat 4 Table spoons of oil in the instant pot

Add Green onion, garlic, and then pork.

Cook until pork changed color, then add cabbage strips, Campbells tomato soup, water, chicken stock and salt and pepper.

Add optional ingredients to suit your need (See below)

-Ginger roots, Daikon Radish, Basal leaves

Seal the instant pot, turn Sauté function off, and select Soup function.

Let the auto soup function take over the duty until natural pressure release. You can also manual release instant pot if you do not have time to wait.


Story of this Soup

Many years ago, I was at University of Wisconsin, living in a small rooming house. I shared room with another student and her name is “Orchid”. At that time, we do not have money, we do not have time to cook. But Orchid has a rice cook, and that is our only cooking pot. Everyday, we ate rice tomato cabbage soup for dinner.

We put Campbell’s tomato soup, cabbage, few strips of bacons, rice and lot of water, and cooked the rice soup. Whoever came home first will push the rice cook button to start cooking. We ate this soup for one semester. We used very little money, and we saved a lot of our time.

Over the years, I developed a passion for cooking. I love new gadgets. I now have a big kitchen, and that is my play ground and my lab for me to design new dishes. When instant pot first came out, even there was a big promotion sale, I did not even think about buying it. Because I really do not need another pot. But one day, I went to Starbucks and had their egg white bites. That was cooked by instant pot.

Therefore, I had to get this gadget. When I opened the box, I was not sure what I can cook for my first meal. I thought of my rice tomato cabbage soup. I had just the basic ingredients at home. So, I test cooked the soup. It was better than the soup I used to cook on rice cook. I ate several bowls. I decided to share with my neighbor Nonie. She said, “this is the best soup she has ever had”. Wow, really? But she said, now days, nothing tasted good any more, but this soup gave the kick and she wanted to have more. She asked me for recipe. So, I decided to do this for her, and to share with others.

Leave a Comment:

Janet Kiessling says November 11, 2018

Can’t wait to try the recipe. It sounds delicious. What an inspiring story that you shared. The origin of this recipe is inspiring for our country.

Ajones says November 14, 2018

This is a great recipe. I tweaked it to lower the carbs. I used only 1 can of diced tomatoes. I also substituted with chicken breast tenderloins (instead of pork), and 2 vegetable bullion’s with 2 cups of water ( instead of chicken broth) as this is what I had in the pantry. It turned out to be very tasty and soothing for the soul, especially on a fall rainy afternoon.

Judy Gregory says December 6, 2018

Very soothing soup on a cold day! Delicious, too.

Add Your Reply