Pork and Cabbage Soup in the Instant Pot

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 9.7 g
  • Protein: 33.2 g

View full nutritional breakdown of Pork and Cabbage Soup in the Instant Pot calories by ingredient
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Introduction

If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again! If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    1 small Onions, raw
    500 gram(s) Pork Mince (Raw) - Tesco Healthy Living per 100g (by LYNDSEYSKIDMORE)
    2 tsp Garlic
    3 serving Beef oxo cube (by OLLYBEE_FINKEL)
    750 grams Cabbage, savoy, fresh
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 large (3" to 4-1/4" dia.) Potato, raw
    3 medium (4-1/8" long) Scallions, raw

Directions

Heat the oil in an Instant Pot (or other electric pressure cooker) on Saute mode. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes).

Add the ground pork and break it up with a spatula.

Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 minutes).

Stir in the minced garlic and cook until fragrant, about 30 seconds.

Pour in the broth.
Then, stir in the cabbage, carrots and potato. Close and lock the lid of the Instant Pot, making sure the valve is set to seal. Cook manually for 3 - 5 minutes on high pressure. Give a couple of minutes of natural release then manual release the rest (Putting a cloth over the top of the valve while you do this protects your cupboard from the steam.)

Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.

Serving Size: Makes 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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