Instant Pot Cabbage Sausage Soup

This keto Instant Pot Cheesy Cabbage Soup is packed full of Italian flavors!

The Instant Pot creates the soup base with just the juices from the vegetables, no broth required. A quick sauté of the sausage with the peppers, onion, and garlic pull out the flavor from the browned meat and vegetables. After that all you have to do is add the remaining ingredients to the pot and let it do its magic. Easy as that. This is a truly great low carb soup.

If you want to use a slow cooker instead of a pressure cooker, brown the onion, garlic and sausages in a greased pan and then transfer to a preheated crockpot. Cook for 4-6 hours on low or 2-3 hours on high.

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, about 1 1/4 cups)

Total Carbs	11.6	grams
Fiber	3.8	grams
Net Carbs	7.8	grams
Protein	15.7	grams
Fat	25	grams
of which Saturated	9.3	grams
Energy	327	kcal
Magnesium	38	mg (10% RDA)
Potassium	552	mg (28% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (20%), fat (70%)

Ingredients (makes 8 servings)

• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp Italian seasoning
• 4 cloves garlic, minced
• 1 small red onion, chopped (60 g/ 2.1 oz)
• 1 bell pepper, chopped (120 g/ 4.2 oz)
• 4 smoked Italian sausage links, sliced (400 g/ 14 oz)
• 1 medium head cabbage, sliced (600 g/ 1.3 lb)
• 1 can diced tomatoes (410 g/ 14.5 oz)
• 1 cup crushed tomatoes (120 g/ 4.2 oz)
• 2 cups shredded mozzarella (226 g/ 8 oz)

Instructions

1. Place the oil in the Instant Pot and turn it to Sauté. Once hot, add in the Italian seasoning, garlic, onion, and pepper. Sauté until fragrant and slightly softened, about 3 minutes.
2. Add in the sausage and sauté 3 minutes until starting to brown.
3. Add in the shredded cabbage, diced tomatoes and crushed tomatoes.
4. Add the mozzarella. Cover and turn to Sealing. Set the Instant Pot to Manual, high pressure for 17 minutes.
5. After 17 minutes, manually release the pressure. Stir and serve.
6. If it's too thick, add 1-2 cups of water or chicken stock. Store in an airtight container in the refrigerator for up to 3 days.

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