Instant Pot Cabbage Soup

Food & Home, Rachel Maria's Recipes

Allergy season is in full swing! I have been struggling with cold symptoms of all sorts for the past few weeks. Yesterday, I had a craving for hot soup. I made cabbage a few times, in my instant pot. And, I loved how easy and quick it was. So, I decided to throw together a cabbage soup, with ingredients I had on hand. It came out so good! I had to share it with you!

Instant Pot Cabbage Soup

This cabbage soup reminds me of Tuscany. It’s hearty and flavorful. The only thing missing, last night, was a crispy loaf of Italian bread with butter. (It is so yummy to dip!) 

Instant Pot Cabbage Soup

It took less than 30 minutes to prep and cook this meal. Thanks to the Instant Pot! (You can get it on sale, right now, here!!)

Instant Pot Duo

Both Scott and Baby Blue loved it! Of course, Baby Blue loves anything with beans. LOL I also made it with bacon, knowing that Blue loves bacon. BUT, if you have leftover ham on hand, you can use that as well! I’d say that Italian sausage would even work. And, if you want to cut back on the calories, consider turkey sausage. (Italian style!) 

Instant Pot Cabbage Soup

I’m pretty sure this soup is gluten free and very low in carbs. It’s also very good for you. Even if you smother it with freshly grated cheese, like I do. So good!

Instant Pot Cabbage Soup

Instant Pot Cabbage Soup

Instant Pot Cabbage Soup

Instant Pot Cabbage Soup

Yield: 4-6

Instant Pot Cabbage Soup

Ingredients

  • 2 garlic cloves, chopped fine
  • 6 oz bacon, chopped
  • 1 can of bean with bacon soup
  • 2 cups of chicken broth
  • 2 cups of water
  • 2 T tomato paste
  • 1 cabbage, chopped into 1" pieces
  • 3 carrots, chopped
  • 1 15.8oz can of great northern beans (or cannellini beans)
  • 2 tsp garlic powder
  • salt and pepper to taste
  • Pecorino Romano for serving

Instructions

  1. Using the saute function, place chopped bacon in the instant pot. Stir for 3-5 minutes or until bacon looks cooked (but not crispy).
  2. Halfway through, add the garlic.
  3. Shut off the saute function.
  4. Add the bean with bacon soup, chicken broth, water, and tomato paste. Stir until combined.
  5. Add the cabbage, carrots and beans. (Should be mostly submerged in liquid. If not, add more water.)
  6. Sprinkle top with garlic powder
  7. Seal the lid. (Make sure the vent is turned to "sealing") And, set to pressure cook for 8 minutes.
  8. You can do a manual release of the steam. (By turning the valve to venting. Wear an oven mitt!)
  9. At this point, you can add salt and pepper to taste.
  10. Serve with grated pecorino romano and some good crusty, Italian bread with butter!!
  11. Enjoy!
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Rachel Scheyer

 

 

 

 

 

 

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