Craig's Recipes

Instant Pot Cabbage Soup

This recipe is similar to many recipes that can be found online. I have an Instant Pot Ultra, which is one of the larger Instant Pots. If you have a smaller pressure cooker, you may have to make adjustments to this recipe.

You can use purchased broth, but I usually make my own. To make the broth, I usually start with a smoked ham hock, or a ham bone, or left over turkey or chicken bones. If they have some meat on the bones, that is good and will provide a little protein in the soup. I put them in my Instant Pot (pressure cooker) with about 2 quarts of water, and cook on high pressure for 90 minutes, then natural release until the pin falls. I strain the bones, meat, and fat, discarding the bones, and chopping up the fat and meat and returning it, along with the broth to the pot.

Servings: 10

Preparation Time: 1 hour

Ingredients

• About two quarts broth, your choice: vegetable broth, chicken broth, beef broth, whatever
• ½ head of cabbage (chopped)
• 2 leeks (sliced, both the white and green portions, ¼ inch thick, then rinsed well in a collander to remove any sand).
     If you cannot find leeks, then substitute 3 large onions or spring onions (chopped)
• ½ bunch of celery (chopped)
• 1 package, 12 or 16 ounces, sliced shitake mushrooms (another kind of mushroom is okay if you can't find shitake)
• 2 green bell peppers (chopped)
• 2 to 4 jalapeno peppers, minced (optional)
• 1 package onion soup mix
• 2 Tablespoons dry chicken soup base, or chicken boullion
• 2 cans diced tomatoes or petite diced tomatoes)
• 1 small package frozen peas and carrots (optional)

Preparing the Soup

1. Put the broth, cabbage, leeks, and celery into your instant pot. Cook on high pressure for 1 minute. When done, do a quick release.
2. Add the mushrooms and peppers to the pot. Add enough water to bring the level up to the "PC MAX" line. Cook on high pressure for 1 minute. Natural release for 10 minutes, then quick release.
3. Stir the soup mix and dry boullion into the hot soup. Add the diced tomatoes, and then the frozen vegetables. Allow the soup to sit and come to a uniform temperature, about ten minutes, so the frozen vegetables are warm, and then the soup is ready to eat.