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Instant Pot Cabbage and Kielbasa Soup

Published December 10, 2019
2 minute read
A bowl of vegetable soup with pasta, made in an Instant Pot, is placed on a wooden table alongside a striped napkin with a silver spoon on it. The soup contains vegetables, mushrooms, and elbow pasta. A glass of water and another bowl of soup are partially visible. MyFitnessPal Blog
Published December 10, 2019
2 minute read
In This Article

Active time: 10 minutes Total time: 50 minutes

Piping-hot bowls of this brothy, veggie-packed soup are sure to hit the spot on a chilly night. The recipe makes a large batch, so it’s great as a meal prep option: You can feed your family dinner and enjoy leftovers as healthy lunches. If you don’t have an Instant Pot, you can easily make the soup in a Dutch oven; just simmer for about 45 minutes or until the cabbage and other vegetables are tender.

For a low-sodium and nitrate-free alternative, substitute the kielbasa for ground turkey mixed with a pinch of salt, pepper, red pepper flakes, dried marjoram and garlic powder.

Instant Pot Cabbage and Kielbasa Soup

Ingredients

  • 2 tablespoons (30ml) canola oil
  • 2 cups (227g) onion, chopped
  • 1 cup (113g) celery, chopped
  • 1 1/2 (170g) cups carrots, sliced
  • 1 (13-ounce/369g) package turkey kielbasa, thinly sliced
  • 8 cups (about 2 pounds/907g) green cabbage, coarsely chopped
  • 4 cups (946ml) unsalted chicken stock
  • 4 cups (946ml) water
  • 1 cup (113g) uncooked ditalini pasta
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 (14 1/2-ounce/411g) can no-salt-added diced tomatoes, undrained

Directions

Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil, onion and celery; sauté 5 minutes. Add carrots and kielbasa; sauté 3 additional minutes. Add cabbage, chicken stock, water, pasta, salt, pepper, thyme, bay leaves and tomatoes.

Cover Instant Pot and fasten lid; set steam valve to sealing. Select pressure cook and set to high pressure for 4 minutes (the pot will take 20–25 minutes to come to pressure).

Quick-release the pressure by turning steam valve to venting. Discard bay leaves and thyme sprigs before serving.

Serves: 8 | Serving Size: About 1 3/4 cups

Nutrition (per serving): Calories: 270; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 28mg; Sodium: 546mg; Carbohydrate: 37g; Dietary Fiber: 6g; Sugar: 9g; Protein: 17g

Nutrition Bonus: Potassium: 531mg; Iron: 7%; Vitamin A: 86%; Vitamin C: 62%; Calcium: 9%

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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