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–+ servings

Instant Pot Sausage and Cabbage Soup

Abigail
This quick, easy and tasty soup is made in the Instant Pot (pressure cooker) for a dish that's on the table in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizers, Main
Cuisine American
Servings 6
Calories 353 kcal

Ingredients
 

  • 1 tablespoon Olive oil
  • 1 pound ground Italian or your favorite Sausage
  • 1 medium Onion, chopped
  • 4 cloves Garlic, peeled and crushed
  • 1 cup Celery, chopped
  • 1 1/2 teaspoon dried Caraway Seeds
  • 1 1/2 teaspoons dried Oregano
  • 32 oz Chicken Broth
  • 1 small head of Cabbage, chopped
  • 2 medium Carrots, chopped
  • Salt and Pepper, to taste

Instructions
 

  • Turn the instant pot to Saute. Heat the oil. Brown the sausages.
  • Add the garlic, onion, and celery. Cook until onions are beginning to soften about 3-4 minutes.
  • Add the caraway seeds and dried oregano (or Italian seasoning). Give a quick stir. Pour in the broth. Scrape the bottom to release any brown bits.
  • Close lid making sure vent is closed. Adjust the setting to high pressure and cook for 10 minutes.
  • When cooking time is up, release pressure, open lid then add the remaining vegetables - cabbage and carrots. Give it a quick stir.
  • Close lid, again making sure the vent is closed. Cook on high for another 5 minutes.
  • Once the timer is done, release the pressure one more time. Uncover and season to taste with salt and pepper, if desired. Serve immediately.

Nutrition

Calories: 353kcalCarbohydrates: 15gProtein: 14gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 60mgSodium: 1170mgPotassium: 632mgFiber: 5gSugar: 8gVitamin A: 3635IUVitamin C: 61mgCalcium: 113mgIron: 2mg
Keyword fall recipes, quick and easy, winter recipes
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