Pressure Cooker Cabbage Soup Recipes

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PRESSURE COOKER CABBAGE SOUP



Pressure Cooker Cabbage Soup image

Ready for this easy pressure cooker cabbage soup recipe? If you love your Instant Pot and cabbage then this may become your favorite dinner ever!

Provided by The Typical Mom

Categories     Appetizer     Entree     Main Course     Soup

Time 27m

Number Of Ingredients 10

1 lb ground sausage (1/2 regular and 1/2 lb. spicy is best)
1 c onion (diced)
1 tbsp garlic (minced)
1 jar spaghetti sauce (24 oz)
1 can diced tomatoes (petite, 14.5 oz.)
32-40 oz beef broth (depending on how soupy you want it)
1 tbsp Worcestershire sauce
1/2-1 c rice (depending on how much you want inside your soup, we add 1 cup - uncooked white rice)
6 c cabbage (cut into 2x2" squares, cubed then separate chunks)
2 tbsp olive oil

Steps:

  • Turn your pressure cooker to saute and add your olive oil, diced onion and 1 lb. of ground sausage. Add minced garlic about half way thru. Cook until sausage is no longer pink then turn your pot OFF.
  • Dump your can of diced tomatoes, spaghetti sauce, Worc. sauce, and broth into your pot and stir. (we add 32 oz. of broth, then add another cup when it is all done if we want it thinner/soupier)
  • Pour your uncooked white rice into your liquid, DO NOT Stir. Separate the leaves in your chunks of cubed cabbage and measure out about 6 cups.
  • Put your 6 cups of cubed cabbage leaves into your Instant Pot and gently push down into your liquid.
  • Put your lid on, close your steam valve, and push your rice button.
  • It will automatically set to low, for 12 minutes.
  • Do a quick release when done and enjoy, great with some shredded parmesan on top!

Nutrition Facts : ServingSize 4 oz, Calories 409 kcal, Carbohydrate 28 g, Protein 17 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1686 mg, Fiber 4 g, Sugar 10 g

PRESSURE COOKER SOUP: FROM MOSCOW WITH CABBAGE



Pressure Cooker Soup: From Moscow with Cabbage image

This electric pressure cooker cabbage soup is easy and so, so good, you'll forget that you're eating something incredibly nutritious! Serve with a dollop of sour cream and cheesy crusty bread.

Provided by Chef Valentina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head cabbage, shredded
1 potato, diced
4 cups chicken stock
⅓ cup stone-ground mustard
¼ cup ketchup
salt and ground black pepper to taste
1 bay leaf
1 clove
1 clove garlic

Steps:

  • Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
  • Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
  • Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 40.2 g, Cholesterol 0.7 mg, Fat 7.9 g, Fiber 9.9 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 1207.2 mg, Sugar 16 g

PRESSURE-COOKER PORK AND CABBAGE DINNER



Pressure-Cooker Pork and Cabbage Dinner image

I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper. -Trina Hinkel, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 5 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head cabbage (1-1/2 pounds), cut into 2-inch pieces
1 pound medium carrots, halved lengthwise and cut into 2-inch pieces

Steps:

  • Place water, soup mix, garlic and celery seed in a 6-qt. electric pressure cooker. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°., Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 5 minutes. Quick-release pressure., Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.

Nutrition Facts : Calories 424 calories, Fat 23g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 647mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein.

INSTANT POT® VEGAN CABBAGE DETOX SOUP



Instant Pot® Vegan Cabbage Detox Soup image

This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

3 cups coarsely chopped green cabbage
2 ½ cups vegetable broth
1 (14.5 ounce) can diced tomatoes
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage

Steps:

  • Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 13.4 g, Fat 0.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 348 mg, Sugar 7.2 g

PRESSURE COOKER RUSSIAN SWEET & SOUR CABBAGE SOUP



Pressure Cooker Russian Sweet & Sour Cabbage Soup image

Make and share this Pressure Cooker Russian Sweet & Sour Cabbage Soup recipe from Food.com.

Provided by James Craig

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup oil
4 tablespoons butter or 4 tablespoons margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups grated white cabbage
2 cloves garlic, minced
1/2 cup seedless raisin
1/2 cup dark brown sugar
1 teaspoon caraway seed
2 quarts chicken stock
1 cup dry white wine
1/4 cup cider vinegar

Steps:

  • Heat oil and butter in pressure cooker, just until butter foams.
  • Add onion& cabbage, stirring until cabbage is wilted.
  • Add the remaining ingredients.
  • Cover with pressure cooker lid.
  • Set on high heat until the control jiggles.
  • Reduce the heat and cook for 10 minutes.
  • Remove from heat and let cool 5 minutes.
  • Run cold water over cooker to finish reducing pressure.
  • Serve with sour cream if desired.

Nutrition Facts : Calories 442.3, Fat 20.9, SaturatedFat 7.1, Cholesterol 29.9, Sodium 547, Carbohydrate 48.9, Fiber 3.2, Sugar 35, Protein 10.4

PRESSURE-COOKER BEEFY CABBAGE BEAN STEW



Pressure-Cooker Beefy Cabbage Bean Stew image

While we were on a small-group quilting retreat, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed the recipe around for others to enjoy-now I'm passing it on to you. -Melissa Glancy, La Grange, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound lean ground beef (90% lean)
3 cups shredded cabbage or angel hair coleslaw mix
1 can (16 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup water
3/4 cup salsa or picante sauce
1 medium green pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon pepper

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker., Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 591mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

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