Easy Instant Pot Stuffed Cabbage Sausage Soup

A hearty cabbage soup loaded with vegetables and sausage in under 30 minutes! This cabbage sausage soup is a great make-ahead meal with leftovers that taste even better. Instructions for stove top and slow cooker methods are also included.

This is basically a deconstructed stuffed cabbage with all the same flavors and without all of the work!

I love this soup because it's a relatively healthy soup loaded with vegetables, yet is still filling and satisfying.

Why You'll Love This Recipe

• It's super easy to make with only a few ingredients!
• It's freezer friendly! This soup freezes and reheats well for those days when you don't feel like cooking!
• It's savory from the sausage, tangy from the crushed tomatoes and a little spicy from the red pepper flakes.

Ingredients

• Sausage: I used spicy Italian sausage for this recipe but you can use mild. Ground beef, ground turkey, smoked sausage, bacon, or shredded chicken would be tasty as well. You can also make this vegetarian by omitting meat or using a vegetarian alternative.
• Rice: I love adding rice to this dish because it makes it a more filling meal and thickens the soups a little bit. Pasta would be a delicious alternative as well.
• Vegetables: In addition to cabbage, I added garlic, carrots, and onions. You can also add other vegetables like red cabbage, potatoes, mushrooms, and celery.
• Chicken broth: I used chicken broth. Vegetable or beef broth also work and you can even use water.
• Seasonings: I kept the seasonings simple with crushed tomatoes, Italian seasoning, red pepper flakes, salt and black pepper. A bay leaf or 1 teaspoon of paprika would work well in this soup!

How to Make Instant Pot Stuffed Cabbage Sausage Soup

1. Preheat the Instant Pot on sauté mode high then brown the Italian sausage in the pressure cooker for 2 minutes on each side. The fat from the sausage will release so I don't add any additional oil, but you can add a little bit of oil in the pot before browning if desired. Then, crumble the sausage into small pieces. The reason why we brown the sausage is to create flavor!

2. Turn off sauté mode then stir in the garlic and onions for 1 minute while scraping the bottom of the pot to pick up the browned bits.

3. Add the remaining ingredients and seal the Instant Pot. Cook on high pressure for 15 minutes then quick release.

4. Mix the soup and enjoy! It's that easy!

Tasty Tips

• Make sure to rinse the rice to remove any excess starch.
• Add more broth or water at the end of cooking if you prefer a thinner soup.
• Adjust the seasonings to your taste and experiment with other vegetables. This recipe is great for throwing in any additional vegetables you may want to use up.

Stove Top Method

1. In a large Dutch oven or pot on medium heat, brown and crumble the sausage.
2. Add in the garlic and onions and sauté for 1 minute until fragrant while scraping the browned bits in the pot.
3. Mix in the remaining ingredients, cover and bring to a boil. Reduce to a simmer and cook for 20-30 minutes, stirring occasionally.

Slow Cooker Method

1. In a skillet on medium heat, brown and crumble the sausage.
2. Add in the garlic and onions and sauté for 1 minute until fragrant while scraping the browned bits in the pan.
3. Transfer the sausage, garlic, and onion mixture to a crockpot or slow cooker. Mix in the remaining ingredients and cook for 6-7 hours on low or 4 hours on high.

FAQs

We love having sausage cabbage soup as a main meal for lunch or dinner, but you can also serve it as a side with a main dish.

This easy rustic no knead bread is perfect for dipping in the soup!

More Easy Pressure Cooker Soup Recipes You'll Love

• Instant Pot Vietnamese Beef Noodle Soup
• Instant Pot Ham & Bean Soup
• Instant Pot Rotisserie Chicken Stock