white bowl of vegetables and broth

2-Minute Instant Pot Italian Cabbage & Tomato Soup {GAPS, Paleo}

Two minutes... That's all the cooking time you need to make this fragrant, flavorful GAPS Diet soup in your Instant Pot or stove top pressure cooker! It's nourishing, comforting, full of bone broth, budget-friendly, and even contains organ meats -- not to mention, compliant for GAPS stage 5 and beyond!

Course Main, Soup
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Author Dawn Yoder


  • 1 green cabbage small head, about 2-1/4 pounds, thinly sliced
  • 2 to 3 tomatoes peeled and chopped (about 2 cups)
  • 1 zucchini small, thinly sliced or chopped into small pieces
  • 1 onion small, diced (about 3/4 cup)
  • 6 cloves garlic fresh, pressed or minced
  • 2 tablespoons coconut oil or ghee, for sautéing (less if desired)
  • 1/2 cup organ meat cooked, or organs of choice (heart, liver, etc.)
  • 6 cup chicken broth divided
  • 1 tablespoon dried parsley chopped, OR 3 tablespoons fresh parsley
  • 1 tablespoon dried basil chopped or chiffonade, OR 3 tablespoons fresh basil
  • 1 tablespoon dried oregano chopped, OR 3 tablespoons fresh oregano
  • 1 teaspoon dried rosemary chopped or whole, OR 1 tablespoon fresh rosemary leaves
  • 2 to 3 teaspoons sea salt or to taste
  • 2 organic or pastured egg yolks well whisked
  • 3 tablespoon lemon juice from approximately 1 lemon, if tolerated
  • 1 tablespoon nutritional yeast if tolerated


  1. Prepare veggies, setting zucchini aside. You'll add the zucchini after pressure cooking.
  2. In a high-powered blender such as the Vitamix, purée organ meats with 1 cup chicken bone broth until completely smooth.
  3. If using an electric cooker such as the Instant Pot, press the "Sauté" function and adjust to the "less" setting. If using a stovetop cooker, place on burner over medium heat.
  4. Add fat and allow to melt, then add diced onions and sauté for 3 minutes.
  5. Add fresh garlic and sauté for 2 more minutes.
  6. Add puréed organ meats and mix well.
  7. Add cabbage, tomatoes, additional broth, parsley, basil, oregano, rosemary, and sea salt. Mix well to combine.
  8. Cover the pot, checking the seal and components to make sure all is well.
  9. If using an electric cooker, set to high pressure for 2 minutes. If using a stove-top cooker, bring to high pressure and maintain for 2 minutes.
  10. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).Quick release pressure or let pressure release naturally if not ready to serve.
  11. When pressure is released, remove lid and set aside.
  12. Before serving, add the thinly sliced zucchini and stir well. It will cook quickly in the hot broth.
  13. In a small bowl, whisk the egg yolks very well.
  14. Dip out about 1/4 cup of only the liquid in the pressure cooker, and slowly mix into the egg yolks to temper them.
  15. Add the egg yolk mixture into the cooked soup and stir well.
  16. If using lemon juice and nutritional yeast, add them to the soup and mix well.
  17. Taste for seasoning and adjust if needed. Enjoy!