Hearty Instant Pot Cabbage and Sausage Soup
This hearty and satisfying soup uses the magic of the Instant Pot to meld smoky sausage, sweet cabbage, and a savory broth into a delicious one-pot meal. It's a quick and easy weeknight champion that tastes like it simmered for hours but is ready in about 30 minutes.
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
Variations & Tips:
- **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.
- **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.