This Instant Pot Rustic Irish Potato and Cabbage Soup has humble ingredients and will deliver slow-simmered flavor with just a few minutes in the Instant Pot. Full of vegetables, it’s perfect for refueling after a long day.
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
There are few things as comforting as a hot bowl of soup on a chilly day. I really love this soup for winter because it’s full of winter-hearty vegetables. So often, it’s hard to track down quality produce during the colder months, but you’ll have no trouble finding the vegetables in here – potatoes, carrots, and cabbage. The seasonings here are minimal, but they pack a big flavor punch.
The prep on this is quick – you can chop your onion and garlic first and get them sautéing while you work on chopping the remaining vegetables and smoked sausage. No need to peel the potatoes! Leaving the peels on gives the soup a rustic feel, and helps speed up the prep time.
Once everything is chopped, you’ll set up the Instant Pot and let it do its magic. In just a few minutes, you’ll be diving into a delicious bowl of soup – perfect for a busy night when you need something comforting!
The cider vinegar in the recipe is optional – the broth will taste great both with or without it, but it does add a great depth of flavor to the dish if you choose to use it.
Serve this up with some crusty bread to soak up the last of the broth in your bowl and you’ve got an easy, hearty dinner for the winter. Leftovers also reheat well for next-day lunches.
No time to prep in the evening? You can also prep this in the morning and cook it all day long in your slow cooker with the directions found here.
Instant Pot Rustic Irish Potato and Cabbage Soup
Ingredients
- 2 tsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 6 medium potatoes, scrubbed and chopped
- 4 carrots, chopped
- ½ head cabbage, chopped
- 1 smoked sausage, sliced
- 2 32 oz. boxes chicken broth
- 2 bay leaves
- 1 tsp. thyme
- Salt and pepper, to taste
- 1 Tbsp. cider vinegar, optional
Instructions
- Hit the sauté button and cook onion and garlic in the olive oil until soft.
- Add remaining ingredients, except cider vinegar, to the pot and set cook time for 15 minutes.
- Do a quick pressure release.
- Stir in cider vinegar.
This was delicious. We loved it. I used a little liquid smoke because we don’t eat meat and it couldn’t have been better. Will be making this again and again. Love my Instant pot, dinner in a jiffy.
It came out with the potatoes and the carrots too mushy.