A small amount of diced smoked sausage combines with cabbage and ground turkey to create this deliciously satisfying cabbage soup that’s both low carb and gluten-free.

Pressure Cooker Cabbage Soup

This cabbage soup recipe has a simple list of ingredients that combine to create a delicious, satisfying meal that’s both low in carbs and gluten-free.

The secret to this recipe’s fabulous depth of flavor is the addition of a small amount of smoked sausage and a mirepoix (a blend of sautéed onion, carrots, and celery).

Instant Pot Cabbage Soup

Our instructions are for an electric pressure cooker (Instant Pot), but they can easily be adapted for stovetop cooking with no compromise to the finished product (see notes).

Instant Pot Sausage and Cabbage Soup

LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. We’re always happy to hear from our readers! You can also follow us on Pinterest, Facebook, or Instagram, or sign up for our email list to get our recipes sent directly to your inbox.

Pressure Cooker Cabbage Soup

Pressure Cooker Cabbage Soup

No ratings yet
Leave a Review »
A small amount of diced smoked sausage combines with cabbage and ground turkey to create this deliciously satisfying cabbage soup that's both low carb and gluten-free.

Ingredients

  • 1 lb ground turkey
  • 1 link smoked sausage, e.g. kielbasa, diced
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups onion, chopped
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 small head cabbage, cored and thinly sliced
  • 2 cups tomato sauce
  • 3 cups low-sodium chicken broth

Instructions

  • Press the sauté button on the pressure cooker and add 1 tablespoon of the olive oil. Add the diced sausage and sauté for 2 minutes.
  • Add the turkey, 1 teaspoon salt and a few grinds of black pepper and sauté until lightly browned, breaking the meat up into small pieces as it cooks. Transfer the turkey mixture to a plate and set aside.
  • Add the remaining tablespoon of oil to the pot along with the onion and sauté until softened, 2 minutes. Add the carrots, continue cooking for another 2 minutes, then add the celery.
  • Continue cooking the vegetables until they are tender and just beginning to caramelize, 2 to 3 minutes more. Add the garlic and sauté until fragrant, 1 minute.
  • Add the cabbage, a handful at a time, letting each addition wilt slightly before adding more.
  • Return the turkey mixture to the pot and add the tomato sauce and chicken broth. Combine well and cook for 1 minute longer, then season to taste with salt and pepper.
  • Cancel the sauté function on the pressure cooker, secure the lid on the pot and set the pressure valve to the sealed position.
  • Program the cooker for 25 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally (about 15 minutes).

Tips for Making This Recipe

Conventional Cooking Instructions:

If you don’t have an electric pressure cooker, simply follow our instructions using a large soup pot and instead of cooking under pressure, simmer the soup on the stovetop for about 1-1/2 hours.
Calories: 345kcal, Carbohydrates: 17g, Protein: 25g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 14g, Cholesterol: 84mg, Sodium: 625mg, Fiber: 4g, Sugar: 8g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!