Instant Pot Chicken Cabbage and Caraway Soup

Name: Instant Pot Chicken Cabbage and Caraway Soup
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch pieces; 6 cups (1440 ml) low-sodium chicken broth; 4 cups (300 g) green cabbage, packed and chopped, finely chopped; 2 (200 g) medium carrots, peeled and cut into thin half-moons (¼ inch thick); 1 (150 g) medium yellow onion, finely diced; 1½ tsp (6 g) caraway seeds, toasted (see step 1); 1 tbsp (15 ml) olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ¼ cup (60 ml) sour cream (optional); 2 tbsp (8 g) fresh dill, finely chopped (optional)

From the MyKitchenBank Kitchen

A fragrant Eastern European-style chicken soup made in the Instant Pot, featuring tender chicken breast, shredded cabbage, and carrots perfumed with toasted caraway seeds. The broth simmers under pressure to develop deep flavor in under 20 minutes. Serve with crusty bread or sour cream for a warming, satisfying meal.

Prep: 12 min
Cook: 15 min
Wait: 8 min
Total: 35 min
Makes: 4 servings (about 10 cups total)

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Steps

Before you start

Pat chicken breasts dry with paper towels
Have all ingredients prepped and measured before starting (mise en place)
Make sure your Instant Pot is clean and the sealing ring is in place

1
Toast caraway seeds
- Place the caraway seeds in a small dry skillet over medium heat.
- Stir constantly for 1–2 minutes until fragrant and lightly colored.
- Transfer to a plate to cool.
- This enhances their flavor and removes any musty notes.
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Ready when: Fragrant and light brown
Tip: Watch closely—caraway seeds can burn quickly. If they smell acrid, discard and start over.
2
Sauté aromatics
- Press the Instant Pot's Sauté button (Medium setting).
- Once the inner pot is hot, add the olive oil.
- Add the diced onion and cook for 2 minutes, stirring occasionally, until softened and starting to turn translucent.
- Add the sliced carrots and cook for another 2 minutes.
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Ready when: Onion is translucent and carrots are slightly softened
Tip: Don't skip the sauté step—it builds flavor foundation through the Maillard reaction.
3
Add chicken and broth
- Add the chicken broth, toasted caraway seeds, and the chicken pieces directly to the pot.
- Stir well, scraping the bottom of the pot to loosen any browned bits (fond).
- The chicken should be mostly submerged.
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Ready when: Broth is combined and chicken pieces are visible
Tip: Scrape the fond thoroughly—it contains deep, savory flavor.
4
Add cabbage
- Stir in the chopped cabbage until combined.
- Press Cancel to stop the Sauté function.
- Cover the Instant Pot with the lid and make sure the valve is set to Sealing.
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Ready when: Cabbage is distributed throughout the broth
Tip: Don't pack the cabbage—it will naturally compress as the pot pressurizes.
5
Pressure cook
- Set the Instant Pot to high pressure (Manual or Pressure Cook setting) for 8 minutes.
- The pot will take about 2–3 minutes to come to pressure, then will cook for 8 minutes.
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Ready when: Pot reaches high pressure and maintains it
Tip: Don't open the lid—trust the process. The pressure cooker creates a sealed environment that develops flavor quickly.
6
Release pressure and check donenessOven 165°F / 75°C
- When the timer beeps, turn off the heat and let the pressure release naturally for 5 minutes (the float valve will remain up).
- Then carefully quick-release any remaining pressure by moving the valve to Venting.
- Open the lid and insert an instant-read thermometer into the thickest piece of chicken—it should read 165°F (74°C).
- If not yet at temperature, cover and pressure cook for 2 more minutes, then quick-release.
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Ready when: Chicken reaches 165°F (74°C) internal temperature; broth is clear and flavored
Tip: Natural release prevents boiling liquid from spattering when you open the lid and keeps the chicken moist.
7
Season to taste
- Taste the soup.
- Add kosher salt and freshly ground black pepper to your preference, stirring gently.
- The caraway should be clearly present but balanced—if it's too strong, a pinch of sugar can round out the flavor.
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Ready when: Soup tastes balanced and flavorful
Tip: Add salt gradually—the chicken broth is already salted, so you may need less than you think.
8
Serve
- Ladle soup into bowls.
- Top each serving with a dollop of sour cream (if using) and a scatter of fresh dill.
- Serve hot with crusty bread.
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Tip: Sour cream melts slightly into the hot soup and adds richness; dill brightens the caraway-forward flavor.

Good to know

Tips

Toasting the caraway seeds is crucial—it wakes up their flavor and mellows any harshness. Don't skip this step.
For a heartier soup, add 1 cup cooked diced potatoes or barley in step 3 alongside the broth.
If you prefer a thicker soup, use only 5 cups broth instead of 6, or mash some of the cooked vegetables against the side of the pot.
This soup freezes beautifully and actually tastes better the next day as flavors deepen. Make a double batch and freeze half.

Make ahead

Prepare all ingredients (onion, carrots, cabbage, chicken) up to 8 hours ahead and store separately in airtight containers in the refrigerator. Toast caraway seeds and store in an airtight jar for up to 1 day. Assemble and cook just before serving for best flavor.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze (without sour cream and dill garnish) for up to 2 months. Reheat on the stovetop over medium heat, stirring occasionally, until hot throughout (about 8 minutes). Or reheat in the microwave in 2-minute intervals. Add fresh dill and sour cream after reheating.

Substitutions

caraway seeds → fennel seeds or cumin seeds (1 tsp each). Fennel adds licorice notes; cumin brings earthiness. Caraway is authentic to Eastern European cuisine, but these seeds provide aromatic warmth in a similar way.
green cabbage, packed and chopped → half green cabbage and half shredded Brussels sprout leaves. Brussels sprouts add a slightly nutty, richer flavor while maintaining the brassica character.
sour cream → Greek yogurt or crème fraîche. Greek yogurt is tangier and lower-fat; crème fraîche is richer and less tangy. Both work as garnishes.
fresh dill → parsley or a mix of parsley and chives. Dill is traditional, but parsley is milder and chives add a subtle onion note if you prefer less herbal intensity.