Instant Pot® Cabbage Soup
Cook time – 21 min
- Total time
- 41 minutes
- Preparation time
- 20 minutes
- Calories
- 143
- Portions
- 10
Directions
- Preheat 5-quart Instant Pot on Sauté-Normal. Add sausage and oil; cook 3 minutes or until lightly browned, stirring occasionally. Add carrots, onion and cabbage; cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and thyme; cook 1 minute, stirring occasionally. Stir in potatoes, stock, salt and pepper.
- Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 12 minutes. Quick release pressure; remove lid. Makes about 14 cups.
- Serve soup garnished with thyme, if desired.
Ingredients
- 1 package (11 oz.) sweet apple chicken sausage, halved lengthwise and sliced ¼-inch-thick crosswise
- 1 tablespoon olive oil
- 2 medium DOLE® Carrots, chopped
- 1 small DOLE® Red Onion, chopped
- 1 small head DOLE® Green Cabbage, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme plus additional for garnish (optional)
- 2 medium DOLE® Potatoes, chopped
- 6 cups unsalted chicken stock
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Nutritional Facts
| 10 Serving Per Container | |
| Serving Size | 1 1/3 cup |
| Calories | 143 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 5% |
| Saturated Fat (1 g) | 5% |
| Monounsaturated (1 g) | |
| Cholesterol (22 mg) | 7% |
| Sodium (785 mg) | 34% |
| Total Carbohydrate (18 g) | 7% |
| Dietary Fiber (3 g) | 10% |
| Total Sugars (8 g) | |
| Protein (10 g) | |
| Calcium | 4% |
| Iron | 6% |
| Magnesium | 6% |
| Manganese | 6% |
| Phosphorus | 4% |
| Potassium (404 mg) | 9% |
| Thiamin | 8% |
| Vitamin A | 19% |
| Vitamin B6 | 15% |
| Vitamin C | 40% |
| Vitamin E | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.