Some soups whisper, but this one sings a full-throated chorus of savory, smoky, and sweet. It’s the kind of meal that feels like a warm hug from the inside out, a rustic and deeply satisfying bowl that manages to be both incredibly hearty and surprisingly light. We’re taking humble ingredients—cabbage and sausage—and using the magic of the Instant Pot to transform them into something truly special, fast.
This isn’t just about speed; it’s about depth. The pressure cooker coaxes out every bit of flavor, melding the smoky sausage, sweet cabbage, and savory broth into a cohesive, delicious whole in a fraction of the time it would take on the stovetop. Get ready for a new weeknight champion, a soup that tastes like it simmered for hours but is ready when you are.
The Instant Pot Cabbage and Sausage Soup Difference
- Flavor Infusion: Using the Sauté function to brown the sausage and aromatics directly in the pot builds an incredible, caramelized flavor foundation that you just can’t get by simply dumping ingredients in.
- Perfect Texture: The Instant Pot cooks the cabbage quickly and evenly under pressure, making it perfectly tender-crisp without ever becoming mushy or waterlogged. It retains its satisfying bite.
- One-Pot Wonder: From searing the sausage to simmering the soup, everything happens in one pot. This means less cleanup and a more streamlined process, making it one of the best instant pot recipes for a busy night.
The Building Blocks
The beauty of this soup lies in its simplicity, but using quality ingredients is what makes it shine. Each component plays a vital role in creating that perfectly balanced, comforting flavor profile. This is one of those fantastic budget meals that tastes far more luxurious than its price tag suggests.
Here’s what you’ll need to gather:
- Olive Oil: Just a touch for getting our sauté started.
- Smoked Sausage: One pound, sliced. (This is the star; use a good quality kielbasa or andouille for a deep, smoky flavor that perfumes the entire soup).
- Yellow Onion: One large, chopped. (It provides the essential sweet, aromatic base).
- Carrots: Two, peeled and sliced. (For a touch of sweetness and color).
- Celery: Two ribs, sliced. (Adds a savory, vegetal note that balances the richness).
- Garlic: Four cloves, minced. (Because garlic makes everything better; use fresh for the best punch).
- Chicken Broth: Six cups. (Use a low-sodium version so you can control the salt level yourself).
- Diced Tomatoes: One 14.5-ounce can, undrained. (Fire-roasted tomatoes are a great choice here for an extra layer of smokiness).
- Italian Seasoning: One teaspoon. (A simple blend that brings all the flavors together).
- Green Cabbage: One small head, cored and roughly chopped. (The heart of the soup, it becomes wonderfully sweet and tender).
- Apple Cider Vinegar: One tablespoon. (This is the secret weapon; a splash at the end brightens up all the flavors and cuts through the richness).
- Salt and Black Pepper: To taste.
- Fresh Parsley: For garnish. (Adds a pop of fresh, green flavor).
Swaps & Alternatives
Don’t have everything on hand? No problem! This cabbage soup is wonderfully flexible.
- Sausage Swap: Feel free to use turkey sausage, chicken sausage, or even a spicy Italian sausage. Just be sure it’s a pre-cooked variety.
- Broth Options: Vegetable broth works perfectly for a non-pork version. You can even use beef broth for a deeper, richer flavor.
- Greens Galore: If you’re not a huge cabbage fan, you could stir in a few handfuls of chopped kale or spinach at the very end, after pressure cooking.
- Spice It Up: Add a pinch of red pepper flakes along with the garlic for a little bit of heat.
- Make it Keto: This is already a fantastic base for keto recipes! Just ensure your sausage is low-carb and you’re good to go. It’s a satisfying and healthy dinner option.
Level Up This Recipe
While this soup is absolutely fantastic as is, there are a few simple additions that can take it from great to truly gourmet. Think of these as little chef’s twists to make it your own.
First, consider adding a can of drained and rinsed cannellini or navy beans along with the broth. They add a wonderful creaminess to the texture and boost the protein, making the soup even more of a complete meal.
For a smokier, deeper flavor, add half a teaspoon of smoked paprika when you add the Italian seasoning. It beautifully complements the sausage and fire-roasted tomatoes, giving the soup a rustic, campfire-like essence. The combination of sausage and cabbage is a classic for a reason, much like in this Sausage And Cabbage Stir Fry.
Finally, for a touch of luxurious richness, you can stir in a quarter cup of heavy cream or full-fat coconut milk right before serving. It adds a velvety finish that makes the soup feel incredibly indulgent.
How to Make Instant Pot Cabbage and Sausage Soup
Get ready for the easiest soup of your life. The Instant Pot does all the heavy lifting, creating a meal that tastes like it simmered all day in about 30 minutes. Just follow these simple steps.
1. Sauté the Sausage and Aromatics
Set your Instant Pot to the “Sauté” function on high. Once it’s hot, add the olive oil and the sliced sausage. Cook, stirring occasionally, until the sausage is nicely browned on both sides. This step is crucial for developing flavor! Remove the sausage with a slotted spoon and set it aside on a plate. Add the chopped onion, carrots, and celery to the pot and cook until they begin to soften, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.2. Deglaze and Build the Broth
Pour in about a half cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is called deglazing, and it’s where all the best flavor is hiding! Add the rest of the chicken broth, the can of diced tomatoes, the cooked sausage, and the Italian seasoning. Give everything a good stir.3. Layer the Cabbage
Now, add the chopped cabbage on top of everything else in the pot. Do not stir it in! Layering it on top helps prevent it from getting too soft and ensures you don’t get a burn warning. The cabbage will steam perfectly right on top of the liquid.4. Pressure Cook to Perfection
Secure the lid on the Instant Pot, make sure the steam release valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer for 5 minutes on high pressure. Once the cooking time is complete, let the pressure release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam.5. Finish and Serve
Once the pin has dropped, carefully open the lid. Stir in the tablespoon of apple cider vinegar—this is the magic touch that brightens everything up! Season with salt and pepper to your liking. Ladle the hot soup into bowls and garnish with fresh parsley. This soup is a close cousin to another comforting favorite, Unstuffed Cabbage Roll Soup, sharing that wonderful savory cabbage heart.Avoid These Pitfalls
- Overcooking the Cabbage: The biggest mistake is stirring the cabbage into the liquid before cooking. By layering it on top, it steams perfectly. A 5-minute cook time is all you need for tender, not mushy, results.
- Skipping the Sauté: Tossing everything in and hitting “start” will give you soup, but you’ll miss out on the deep, caramelized flavor that comes from browning the sausage and aromatics first. Don’t skip this step!
- Forgetting the Acid: That final splash of vinegar might seem small, but it’s critical. It cuts through the richness of the sausage and brightens the entire pot, making all the other flavors pop.
Complete the Menu
This hearty soup is truly a meal in a bowl, but a few simple pairings can make it a complete and memorable dinner. The most classic companion is a loaf of warm, crusty bread or some buttery dinner rolls for sopping up every last drop of the delicious broth.
A simple green salad with a light vinaigrette offers a fresh, crisp contrast to the warm, savory soup. It’s a great way to round out the meal without adding anything too heavy.
For toppings, a dollop of sour cream or plain Greek yogurt adds a lovely tangy creaminess. You could also sprinkle some shredded sharp cheddar cheese or a bit of grated Parmesan over the top just before serving.
If you’re a fan of hearty, one-pot sausage meals, you’ll also adore this Polish Sausage Sauerkraut And Potatoes recipe. And for those who love creamy soup recipes, you can’t go wrong with either a classic Loaded Crockpot Potato Soup or its Italian-inspired cousin, Zuppa Toscana Crockpot. The world of soup is vast and delicious! For another take on cabbage, my Southern Fried Cabbage With Bacon is always a huge hit.
Did you change any ingredients? Let me know in the comments how you made this recipe your own
How do I prevent the cabbage from getting mushy in the Instant Pot?
To keep the cabbage tender-crisp, the article advises layering it on top of all the other ingredients after adding the broth. Do not stir it in before cooking. This allows the cabbage to steam perfectly. A 5-minute high-pressure cook time is also key to preventing it from overcooking.
Can I use a different type of sausage in this recipe?
Yes, the recipe is very flexible. You can easily swap the smoked sausage for other pre-cooked varieties like turkey sausage, chicken sausage, or a spicy Italian sausage to change the flavor profile.
Is it really necessary to sauté the sausage and vegetables first?
Yes, the article emphasizes that sautéing is a crucial step for developing a deep, rich flavor. Browning the sausage and aromatics creates a caramelized foundation that you cannot achieve by simply dumping all the ingredients into the pot at once.
What is the purpose of adding apple cider vinegar at the end?
According to the article, the splash of apple cider vinegar at the end is a ‘secret weapon’ and a ‘magic touch.’ It brightens up all the savory flavors in the soup and cuts through the richness of the sausage, making the entire dish pop.
Hearty Instant Pot Cabbage and Sausage Soup
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Chef’s knife
- Wooden Spoon
- Slotted spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage such as kielbasa or andouille
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 small head green cabbage, cored and roughly chopped
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil and sliced sausage. Cook, stirring occasionally, until the sausage is well-browned. Remove the sausage with a slotted spoon and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for one more minute until fragrant.
- Pour in about a half cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing).
- Add the remaining chicken broth, the can of diced tomatoes, the cooked sausage, and the Italian seasoning. Stir to combine.
- Layer the chopped cabbage on top of the other ingredients in the pot. Do not stir it in; this prevents it from overcooking and helps avoid a burn notice.
- Secure the lid, set the steam release valve to ‘Sealing’. Select the ‘Pressure Cook’ (or ‘Manual’) function and set the timer for 5 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent any remaining steam.
- Carefully open the lid. Stir in the apple cider vinegar. Season with salt and pepper to your taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
– **Sausage Swap:** Turkey sausage, chicken sausage, or spicy Italian sausage can be used.
– **Broth Options:** Vegetable broth or beef broth are excellent alternatives.
– **Spice it Up:** Add a pinch of red pepper flakes with the garlic for some heat.
– **Add-ins:** For a creamier texture and more protein, add a can of drained cannellini beans with the broth. For a smokier flavor, add 1/2 teaspoon of smoked paprika with the Italian seasoning.
– **Pro Tip:** Do not skip browning the sausage and aromatics; this step builds a deep flavor base. Layering the cabbage on top is crucial for a perfect tender-crisp texture.
– **Serving Suggestions:** Serve with crusty bread for dipping. A simple green salad with vinaigrette makes a great side. Top with a dollop of sour cream, Greek yogurt, or shredded sharp cheddar cheese.
