Instant Pot Cabbage Sausage Soup

4.1 stars, average of 39 ratings

Instant Pot Cabbage Sausage SoupPin recipeFollow us 94.5k

This keto Instant Pot Cheesy Cabbage Soup is packed full of Italian flavors!

The Instant Pot creates the soup base with just the juices from the vegetables, no broth required. A quick sauté of the sausage with the peppers, onion, and garlic pull out the flavor from the browned meat and vegetables. After that all you have to do is add the remaining ingredients to the pot and let it do its magic. Easy as that. This is a truly great low carb soup.

If you want to use a slow cooker instead of a pressure cooker, brown the onion, garlic and sausages in a greased pan and then transfer to a preheated crockpot. Cook for 4-6 hours on low or 2-3 hours on high.

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Hands-on Overall

Nutritional values (per serving, about 1 1/4 cups)

7.8 grams 3.8 grams 15.7 grams 25 grams 9.3 grams 327 calories
Total Carbs11.6grams
Net Carbs7.8grams
of which Saturated9.3grams
Magnesium38mg (10% RDA)
Potassium552mg (28% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (20%), fat (70%)

Ingredients (makes 8 servings)

  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 tbsp Italian seasoning
  • 4 cloves garlic, minced
  • 1 small red onion, chopped (60 g/ 2.1 oz)
  • 1 bell pepper, chopped (120 g/ 4.2 oz)
  • 4 smoked Italian sausage links, sliced (400 g/ 14 oz)
  • 1 medium head cabbage, sliced (600 g/ 1.3 lb)
  • 1 can diced tomatoes (410 g/ 14.5 oz)
  • 1 cup crushed tomatoes (120 g/ 4.2 oz)
  • 2 cups shredded mozzarella (226 g/ 8 oz)
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  1. Place the oil in the Instant Pot and turn it to Sauté. Once hot, add in the Italian seasoning, garlic, onion, and pepper. Sauté until fragrant and slightly softened, about 3 minutes. Instant Pot Cabbage Sausage Soup
  2. Add in the sausage and sauté 3 minutes until starting to brown. Instant Pot Cabbage Sausage Soup
  3. Add in the shredded cabbage, diced tomatoes and crushed tomatoes. Instant Pot Cabbage Sausage Soup
  4. Add the mozzarella. Cover and turn to Sealing. Set the Instant Pot to Manual, high pressure for 17 minutes. Instant Pot Cabbage Sausage Soup
  5. After 17 minutes, manually release the pressure. Stir and serve. Instant Pot Cabbage Sausage Soup
  6. If it's too thick, add 1-2 cups of water or chicken stock. Store in an airtight container in the refrigerator for up to 3 days. Instant Pot Cabbage Sausage Soup
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Lauren Lester
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Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (2)

I'm new to instant pot. I tried the recipe today and got the message burn the hole time. I think I made one misstake. After I added the cheese I mixed everything around in the pot. So the cheese burn the hole time in the bottom of the pot.


I'm sorry to hear that, thank you for letting me know! That is very likely the reason because the soup should not be mixed before pressure cooking. You could add 1-2 cups of water or stock which should help in case you do mix it.