Instant Pot Cabbage and Sausage Soup: 5 Mins Magic

It’s one of those nights, right? You walk in the door, you’re starving, and ordering takeout feels like a betrayal to your wallet. That’s when I pull out my trusty pressure cooker because I need a huge, comforting bowl of something delicious, but I only have about thirty minutes before hunger turns me into a monster.

Seriously, this Instant Pot Cabbage and Sausage Soup has saved my weeknights more times than I can count. It’s hearty, packed with flavor from the smoked sausage, and you barely have to chop anything! Using the Instant Pot means the cabbage gets perfectly tender without simmering for hours on the stove. I used to think soup was a long weekend project, but this recipe proved that theory wrong immediately. Trust me, this is going to be the easiest, most satisfying dinner on your rotation this week. You can find more of my favorite quick meals over at the Savor & Pin blog archive!

Why This Instant Pot Cabbage and Sausage Soup is Your New Weeknight Favorite

If you’re tired of dishes that take an hour to wilt a bit of cabbage, this soup is your answer! We’re hitting that sweet spot between wholesome and unbelievably fast. People often think pressure cooking is complicated, but for this Instant Pot Cabbage and Sausage Soup, it’s all about minimal effort for maximum flavor payout.

• Quick Prep Time for Instant Pot Cabbage and Sausage Soup

  You seriously can’t beat the timeline here. We’re talking 15 minutes of actual hands-on prep time, and the whole thing is done in about 35 minutes total. That makes it perfect for any kind of Quick Sausage and Cabbage Dinner situation you find yourself in!

• One Pot Sausage Soup Simplicity

  Sautéing, pressure cooking, done—all in the same appliance! That means cleanup is blissfully simple, which is the whole point of the Instant Pot, right? This makes it a genuine recipe for One Pot Sausage Soup perfection.

Essential Ingredients for Hearty Instant Pot Cabbage and Sausage Soup

Okay, let’s talk about what goes into this glorious soup. Since we are relying on the Instant Pot to do the heavy lifting, we need quality base ingredients that pack a punch quickly. Gather these up, and you’re basically ready to roll with this Instant Pot Cabbage and Sausage Soup. It’s shockingly simple, but every ingredient plays a role!

• 1 tablespoon olive oil
• 1 pound smoked sausage (like Kielbasa), sliced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 head green cabbage (about 2 pounds), chopped into bite-sized pieces
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Sausage Selection for Instant Pot Cabbage and Sausage Soup

This is non-negotiable for texture and flavor: use smoked sausage! Kielbasa works beautifully here, but if you find a good quality smoked sausage link, grab it. We slice it first so it browns nicely on the Sauté setting. That little bit of rendered fat and smokiness is what gives our Pressure Cooker Cabbage Soup that amazing depth without having to simmer for hours. If you want to explore other sausage options, check out my tips on a related smoked sausage soup recipe!

Cabbage Preparation and Broth Base

For the cabbage, you need about a full head, maybe two pounds once you chop it down. Make sure you chop it into bite-sized pieces—not too tiny, or it disappears! For the liquid, six cups of chicken broth is our foundation. I always recommend using the best quality broth you can afford; it really shines through in a simple soup recipe like this!

How to Make Cabbage Soup in Instant Pot: Step-by-Step Instructions

Alright, buckle up, because this is where the magic happens without taking all day! Making How to Make Cabbage Soup in Instant Pot is honestly straightforward, but the order of operations is key when you’re using a pressure cooker. You want maximum flavor developed before you seal that lid!

Sautéing for Flavor in Your Pressure Cooker Cabbage Soup

First things first, hit that Sauté button on your Instant Pot. We use the olive oil to lightly brown the sliced sausage for about four minutes. Once it’s looking nice and golden, scoop it out and set it aside—don’t wipe the pot yet! Next, toss in your chopped onion and let it soften up the fond stuck to the bottom. After a few minutes, throw in the garlic and cook until you can really smell it. This is super important: once the garlic is fragrant, make sure you quickly scrape the bottom of the pot really well. That bitsy brown coating is pure flavor, and if you don’t lift it, the sensor will throw a burn warning!

Pressure Cooking the Instant Pot Cabbage and Sausage Soup

Once you’ve scraped the bottom clean, press Cancel. Now we layer everything else in there: return the sausage, dump in the chicken broth, cabbage, tomatoes, seasonings, and that bay leaf. Give it a good stir, pop that lid on tight, making darn sure the vent is set to Sealing. Then, select Manual or Pressure Cook on High Pressure for exactly 5 minutes. That’s all the time it needs to tenderize everything beautifully!

Pressure Release and Final Touches

When the 5 minutes are up, you absolutely must wait for a Natural Pressure Release (NPR) for 10 minutes. This slow release keeps the structure of the vegetables nice. After those ten minutes are up, you can carefully switch the valve to Quick Release (QR) to get the rest of the steam out. The first thing I do once everything calms down is fish out that bay leaf—nobody wants to bite into that! Taste it, adjust salt if you need to, and you’ve got yourself the easiest pressure cooker cabbage soup ever.

Tips for Success with Your Instant Pot Cabbage and Sausage Soup

Even with a great recipe like this, sometimes you just want to tweak things, right? Whether you’re aiming for a super thick meal or keeping it strict on the carbs, I’ve got a few tricks up my sleeve for perfecting your Instant Pot Cabbage and Sausage Soup. These little nudges in technique make all the difference!

Thickening Your Cabbage Sausage Soup Easy

If you find that 5 minutes on High Pressure left you with a brothier soup than you hoped for—don’t panic! This is where the cornstarch slurry comes in handy for quick thickening. Just mix one tablespoon of cornstarch with two tablespoons of cold water until it’s smooth, then stir that right into your hot soup after it’s finished cooking. Hit the Sauté button again, and let it simmer until it thickens up nicely. It’s an easy fix for a pressure cooker cabbage soup that needs more body!

Achieving Low Carb Cabbage Soup Pressure Cooker Results

One of the best parts about using cabbage is that it’s naturally low-carb friendly. If you are strictly watching your carbs, stick with what we have in the main recipe. A lot of people ask if they should throw in potatoes or maybe some egg noodles—and you absolutely can, but those additions will change the carb count significantly. If you want that Low Carb Cabbage Soup Pressure Cooker version, just skip anything starchy!

Variations for This Simple Cabbage Soup Recipe

This Instant Pot Cabbage and Sausage Soup is fantastic right out of the gate, but honestly, it’s begging to be customized! Since the base is so simple and cooks so fast, you have tons of room to play around without adding much time to your cooking process. Don’t be afraid to experiment once you feel comfortable with the 5-minute pressure cook time.

Adding Vegetables to Your Instant Pot Cabbage and Sausage Soup

If you want to sneak in a few extra veggies, the best time to do it is during that initial Sauté phase. Right after you pull the sausage out, toss in a chopped carrot or some diced celery along with the onion. They’ll soften up perfectly while the garlic is blooming, and you won’t even notice they are there later, soaking up all that smoky flavor!

Spice Swaps for Kielbasa Soup Instant Pot

While the Italian seasoning is great, sometimes you want a little kick! If you like a bit of heat in your soup recipes, try adding just a pinch of smoked paprika alongside the Italian seasoning. If you’re feeling really bold, a tiny dash of crushed red pepper flakes will give your Kielbasa Soup Instant Pot a nice warming effect without making it fiery.

Serving Suggestions for Your Quick Sausage and Cabbage Dinner

I know this soup is already filling all by itself, packed with sausage and veggies, but what’s a hearty soup without something perfect for dunking? Since this is such a simple, rustic meal, you don’t need anything fussy!

My favorite thing to serve alongside this Quick Sausage and Cabbage Dinner is a chunk of crusty sourdough bread—the slightly sour tang cuts through the richness of the smoked sausage perfectly. For a little extra decadence, I always keep a shaker of freshly grated Parmesan cheese nearby. A little sprinkle on top right before you eat? Absolute perfection.

Storage and Reheating Instructions for Instant Pot Cabbage and Sausage Soup

This soup is honestly even better the next day! When you’re planning for leftovers from your weeknight dinner instant pot sausage creation, just let it cool down completely before sealing it up tight. Store the Instant Pot Cabbage and Sausage Soup in airtight containers in the fridge for up to four days. That cabbage holds up so well!

Reheating is super easy; just pop a bowl on the stove over medium heat or microwave it until it’s steaming hot. If it seems a little thicker than you remember, just stir in a splash of water or extra broth to thin it back out to that perfect soup consistency. Easy peasy!

Frequently Asked Questions About Pressure Cooker Cabbage Soup

I get so many questions about using the Instant Pot for what used to be stovetop meals, and honestly, I love answering them because it shows everyone is getting comfortable with their new favorite appliance! Here are a few things people always ask when making this Pressure Cooker Cabbage Soup. If you are looking for more ideas for lighter meals, check out my latest healthy instant pot soups guide!

Can I use fresh sausage instead of smoked sausage in this Instant Pot Soup Recipe?

Oh, sure, you can use fresh bulk sausage—Italian sausage would be great! But listen, the flavor isn’t going to be quite as deep as the smoked variety. If you use fresh sausage, you’ll definitely need those extra seasonings because you miss out on that established smoky base. Also, fresh sausage sometimes releases more fat, so you might want to drain off a bit more oil before adding the onions, just so your soup doesn’t get overly greasy.

What is the best way to ensure I do not get a ‘Burn’ notice when making this soup?

This is the number one fear when pressure cooking! The trick with this Cabbage Sausage Soup Easy recipe is all about that step right after you sauté the onions and garlic. You *have* to deglaze properly. Scrape every single brown bit off the bottom of the inner pot after you remove the sausage. Then, when you add the broth, use your spoon to confirm the bottom is totally clean before you seal the lid up. That’s what keeps the Instant Pot happy!

Can I make this a vegetarian soup?

Absolutely! You can turn this into a fantastic vegetarian dish, though it won’t technically be a Smoked Sausage Soup Recipe anymore, naturally. My suggestion is to use good quality vegetable broth instead of chicken broth. Then, replace the sausage with maybe a can of drained, rinsed green lentils added right before pressure cooking, or use hearty cremini or portobello mushrooms sautéed in olive oil until they get some real color. It still comes out wonderfully filling!

Estimated Nutritional Data for Instant Pot Cabbage and Sausage Soup

Now, I always tell people right up front that these numbers are just a guideline, kind of a best-guess estimate based on the ingredients I used when I cooked this batch. Your mileage might vary, especially depending on the specific brand of smoked sausage you grab for your low carb cabbage soup pressure cooker creation!

But for a hearty one-and-a-half cup serving, here is what my nutritional tracking usually comes up with for this recipe:

• Serving Size: 1.5 cups
• Calories: approx. 320
• Fat: approx. 20g (with 8g being saturated)
• Carbohydrates: approx. 18g (with 5g of that being fiber, which is great!)
• Protein: approx. 18g
• Sodium: approx. 950mg (This is higher because of the smoked sausage and broth, so keep that in mind!)
• Cholesterol: approx. 55mg

Because we skipped the potatoes and noodles to keep this soup light, it keeps the carbohydrate count down nicely, which is why I love it for busy evenings. Just remember, if you add my suggestion of a big hunk of buttery bread for dipping, you’ll need to mentally adjust those numbers upwards. Eat well and enjoy!

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