Instant Pot Cabbage and Sausage Soup: 1 amazing bowl

If you’re staring down a busy weeknight and the thought of traditional simmering just sounds exhausting, I totally get it. We all need meals that taste like they took hours but actually took thirty minutes, right? That’s where my trusty Instant Pot swoops in to save the day! Seriously, I don’t know how I cooked dinner before this machine. It holds all the flavor but skips all the standing over the stove watching things boil.

Today, we’re making the most comforting, savory soup that hits every note: Instant Pot Cabbage and Sausage Soup. It’s hearty, packed with veggies, and uses simple ingredients you probably already have. You just dump everything in, set the timer, and walk away until that glorious beep tells you dinner is ready. Trust me, this one-pot wonder is about to become your go-to dinner rotation staple. If you’re looking for more simple evening meals, check out my favorite dinner recipes!

Why You Will Love This Instant Pot Cabbage and Sausage Soup

Honestly, this soup checks every single box for a perfect weeknight meal. I keep coming back to it because of how fast it comes together. There’s just no downside!

• It’s incredibly fast! We’re talking less than 35 minutes total, thanks to that pressure cooker magic.
• It’s a true one-pot meal. Less cleanup means more time relaxing, which is crucial around here.
• The flavor is amazing—it’s savory, smoky from the sausage, and super hearty.
• It fits almost any diet! This soup is naturally low in carbs, making it a fantastic keto sausage recipe option.

Essential Ingredients for Instant Pot Cabbage and Sausage Soup

When you’re making a soup this quick, the quality of the core ingredients really stands out. Don’t skimp on the sausage, that’s my biggest piece of advice! For the best possible flavor in your Instant Pot Cabbage and Sausage Soup, I highly recommend using a good quality smoked sausage or kielbasa. The smokiness melts right into the broth.

Here’s what you need to gather up:

• 1 tablespoon olive oil—just enough to get things started on the Sauté setting.
• 1 pound smoked sausage, make sure it’s sliced into nice little coins.
• 1 medium onion, chopped finely.
• 2 cloves garlic, always minced—don’t use the dried stuff here!
• 1 head green cabbage (about 2 pounds), chopped into bite-sized pieces.
• 4 cups chicken broth—low sodium is usually best so you control the salt.
• 1 (14.5 ounce) can diced tomatoes, and don’t drain that juice! It adds flavor.
• 1 teaspoon dried Italian seasoning.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• 1 bay leaf—this is essential for that deep, slow-cooked taste, even though we’re cooking fast.

Step-by-Step Instructions for Easy Cabbage Sausage Soup

Okay, let’s get this soup going! The beauty of this recipe is we use the Sauté function right in the pot, so we minimize dishes, and that’s always a win in my book. You want to move quickly through these initial steps to build our flavor base before we seal the lid on this amazing Instant Pot Cabbage and Sausage Soup. Don’t be afraid to use the Sauté button; it’s your friend here!

Sautéing Sausage and Aromatics

First things first, set your Instant Pot to Sauté mode. Drop in that olive oil and let it get nice and hot—you’ll see the little display change from ‘Off’ to ‘On.’ Toss in your sliced sausage and let it brown up a bit, maybe three or four minutes, until you get those beautiful little crispy edges. Remove the sausage and set it aside for later. Next, you’ll toss in your chopped onion and cook those down until they soften up, which takes about three minutes. Throw in your minced garlic right at the end—seriously, one minute is plenty, or it burns fast! Once that garlic smells fragrant, hit Cancel. This stops the cooking so we don’t scorch the garlic while we load up the rest of the ingredients.

Assembling and Pressure Cooking the Instant Pot Cabbage and Sausage Soup

Now for the layering! Add your chopped cabbage, chicken broth, those beautiful diced tomatoes with all their juice, the Italian seasoning, salt, and pepper right into the liner. Give everything a gentle stir just to make sure the bottom is clear so we avoid that dreaded burn notice. Nestle the cooked sausage back on top. Don’t mix it in too vigorously now! Secure the lid on the Instant Pot and make absolutely sure that vent is set to Sealing. Then, select Manual or Pressure Cook (High) for exactly 8 minutes. This short time is perfect for cooking the carrots until they are tender but not totally mushy in your Instant Pot Cabbage and Sausage Soup.

Releasing Pressure and Finishing

When those 8 minutes are up, the machine will beep, but we aren’t done yet! This is crucial for texture: let the pressure release naturally for a full 10 minutes. This Natural Pressure Release, or NPR, helps keep the texture of the vegetables just right. After those 10 minutes, you can carefully switch the valve to Venting to release any hiss of steam left over. Once the pin drops, open it up! Don’t forget to find and discard that bay leaf—it’s done its job. Give everything a final hearty stir before you dish it all out. If you’re looking for little snack ideas while you wait for dinner, browse my quick snack page!

Tips for the Best Instant Pot Cabbage and Sausage Soup

Even though this recipe is pretty foolproof, I have a couple of tricks up my sleeve that really take your Instant Pot Cabbage and Sausage Soup from good to absolutely fantastic. First, let’s talk thickness. If you like your broth a little heartier, you can easily make a slurry! Just scoop out about a cup of that warm broth, whisk in a tablespoon of cornstarch until there are zero lumps, and then stir that slurry back into the soup once the pressure is released. Pop the IP back on Sauté for a few minutes, and watch it thicken right up!

Also, don’t feel locked into just one type of sausage. If smoked sausage isn’t your jam, trying kielbasa gives a slightly different, often milder flavor profile. Andouille sausage brings a bit of heat—so choose based on what you’re craving! For more inspired ideas, pop over to my latest blog posts!

Making This Quick Dinner Idea a Pressure Cooker Success

The Instant Pot makes this such a straightforward meal, which is why it’s one of my favorite quick dinner ideas. But even with a pressure cooker, sometimes you worry about the texture, especially with cabbage. You definitely don’t want soup that tastes like mush!

The secret to keeping that cabbage just right—tender, slightly softened, but still holding its shape—is all about that 10-minute Natural Release we talked about earlier. If you let the pressure drop immediately (Fast Release), the sudden temperature shock toughens the cabbage fibers just a bit. Trust me, waiting those ten minutes makes a big difference in bite quality.

Now, while a lot of heavy, starchy soups can trigger that dreaded ‘Burn’ notice, we’re less likely to see that here since we have plenty of liquid (broth and tomato juice) and we aren’t cooking things that stick badly to the bottom. However, make sure the onions and garlic are actually sautéed before you add the liquid, and always scrape up any brown bits stuck to the bottom of the pot after the Sauté step. Those little stuck bits are what usually set off the sensor! If you see any bits stuck to the bottom after you add the broth in the assembly phase, just give it one good, quick scrape with your wooden spoon before you seal it up. That’s all the insurance you need for a successful pressure cooking session.

Storage and Reheating Your Hearty Sausage and Cabbage Meal

One of the best things about this hearty mixture is that it keeps so well! I always make a gigantic batch because, honestly, day-two soup is the best soup. Refrigerate the leftovers in an airtight container—a glass one is my favorite because you can see how much is left! It keeps perfectly fine for up to four days in the fridge.

When you’re ready to eat, I strongly suggest reheating it slowly on the stovetop in a saucepan over medium-low heat. This brings the flavor back gently. If you’re in a huge rush, the microwave works, just make sure you heat it thoroughly so it’s piping hot all the way through. You’ll notice that the flavor of this Instant Pot Cabbage and Sausage Soup actually deepens overnight, which is just fantastic!

Dietary Variations for Low Carb Cabbage Soup

I’m so happy to report that this recipe is almost perfectly designed for anyone watching their carb count! Since we aren’t using potatoes, rice, or any pasta, this is already a fantastic base for a Low Carb Cabbage Soup. If you’re sticking to keto goals, you’re good to go right now with just the sausage, cabbage, and broth.

If you want to bulk it up a little bit without added carbs, try tossing in some extra keto-friendly veggies like celery or maybe even throw a cup of frozen cauliflower florets in during the pressure cooking time. They practically dissolve and add great texture without affecting the carb count!

Frequently Asked Questions About Instant Pot Cabbage and Sausage Soup

I know you all have questions, because when I first made this, I sure did! It’s always good to know how to tweak things or save leftovers. Here are the most common things folks ask me about preparing and keeping this delicious Instant Pot Cabbage and Sausage Soup.

Can I convert this Instant Pot Cabbage and Sausage Soup to a stovetop recipe?

Oh yes, absolutely! If your pressure cooker is in the shop or you just prefer the stovetop for whatever reason, you can totally make this work. You’ll want to use a big, heavy pot, like a Dutch oven. Follow the same initial steps for sautéing the sausage, onion, and garlic right in that pot. Instead of pressure cooking, once you add the cabbage and broth, bring it up to a boil, then immediately lower the heat way down, cover it tightly, and let it simmer slowly for about 30 to 40 minutes, or until the cabbage is nice and tender. That 8-minute pressure cook time translates to about twice that time on the stovetop, give or take!

Is this soup freezer friendly?

It freezes beautifully! I always instruct folks to let the soup cool down completely before dividing it into sturdy, freezer-safe containers. Make sure you pull out that bay leaf before storing it, otherwise, it can sometimes get bitter as it sits in the freezer. I usually leave about an inch of space at the top of the container because liquids expand when frozen. When you’re ready to eat it next month, thaw it overnight in the fridge and then reheat it gently on the stove. It holds up so much better than cream-based soups!

What kind of broth works best?

For the best, richest flavor, I always lean towards chicken broth, especially if it’s homemade! But if you only have vegetable broth on hand, that works seamlessly if you happen to be making this vegetarian-friendly (just swap the sausage for mushrooms or beans, of course). In a pinch, even a good quality bouillon cube dissolved in water will do the trick, but you’ll want to taste it carefully before adding any extra salt since bouillon is usually quite salty already.

If you need to reach out about another recipe or have a suggestion, feel free to send me a note through my contact page!

Estimated Nutritional Data for Instant Pot Cabbage and Sausage Soup

I always like to show you guys the numbers because it’s good to know what’s packing your bowl! Keep in mind that because this is a homemade meal using ingredients that can vary (like the exact brand of sausage you choose), these figures are just super helpful estimates. I pull these numbers together based on the standard ingredient breakdown we used. If you’re tracking closely, you might want to run it through your favorite app, but for general purposes, this gives you a great snapshot of this delicious, hearty meal!

Here is the breakdown per serving (remember, the recipe yields 6 servings):

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 8g
• Sodium: 850mg (This is why I say low-sodium broth is your friend!)
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 55mg

See? Not bad at all for such a satisfying, rich soup. It’s packing plenty of protein and fiber to keep you full until the next meal hits, which is exactly what I want in my **One Pot Soup Meals**. For more detailed information on how I calculate or verify information on this site, please read my full disclaimer page. Happy cooking!

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