Instant Pot Cabbage + Potato + Cheddar Soup
Time for a new season…Fall is just a couple days away…whether you’re ready or not.
This girl is not complaining though. I’ve had a fantastic summer, with lots of travelling and fun in the sea and sun.
I am very grateful.
And I happen to love Fall as a season anyways. It’s just that here, in southern Ontario anyways, Fall turns into winter in a flash…and that boys and girls is what I am dreading!
The one thing I am looking forward to though, is…soups. I just love them.
Today’s recipe is simple comfort food.
Cabbage and potato is a classic soup combo but the addition of sharp cheddar makes this soup extra delicious.
This is my Instant Pot version but of course you can easily make this on the stove top also.
Hope you give it a try.
Not today though, cause today is a gorgeous summer vibes kinda day here, so enjoy it while it lasts.
INSTANT POT CABBAGE + POTATO + CHEDDAR SOUP
Instant Pot Cabbage + Potato + Cheddar Soup
Ingredients
- 2 tbsp unsalted butter
- 1 large onion peeled + diced
- 3 large carrots halved lengthwise + sliced
- 1 lb mini gold potatoes (8-10) halved or quartered, depending on size
- 1/2 small head green cabbage shredded
- 2-3 sprigs fresh thyme (preferably lemon thyme)
- 1/4 tsp dried thyme
- 1 bay leaf
- 6 cups vegetable broth (you can also use chicken or beef broth)
- dash each of salt + pepper
- 1 tbsp each cornstarch + cold water mix together in a small bowl, set aside (this is an optional step if you wish to thicken the soup a bit)
- 2 cups shredded aged/ old cheddar (if making a vegan soup then leave this out and sprinkle with a dash of Nutritional Yeast when serving the soup)
Instructions
- Press SAUTE mode on Instant Pot and add butter.When butter has melted add diced onion and cook for 2-3 min to soften.
- Press CANCEL.Add carrots, potatoes, cabbage, fresh and dried thyme, bay leaf, broth, salt and pepper to pot and give it a good stir.
- Lock on lid and turn pressure valve on lid to SEALING.Choose PRESSURE COOK mode and adjust timer for 15 minutes.Once timer is done, allow timer to count up for another 10 minutes, for natural pressure release.
- When time is up, press CANCEL and carefully turn pressure valve on lid to VENTING, to release any remaining pressure.
- Open lid and give your soup a good stir. Remove the bay leaf and fresh thyme sprigs, discard.Press SAUTE mode then, if using, add in the cornstarch mixture and stir well.Add the shredded cheese and stir well. Cook for a few minutes until cheese has melted and is well combined, stirring often.Press CANCEL to turn off pot.
- Serve hot in soup bowls with some crusty bread on the side
Notes
- if you want to make this soup on the stove, simply saute the onion in the butter, add carrots, potatoes, cabbage, broth and seasonings, cover and cook on med-low for at least 30-40 minutes, or until potatoes are soft. Then bring to a simmer, stir in cornstarch mixture, then stir in cheddar and cook until melted.
PIN ME FOR LATER
This post was featured at:
SATURDAY SPARKS LINK PARTY from PIECED PASTIMES
OUR MINI LINK PARTY from OUR MINI FAMILY
,center>
9 Comments
Helen at the Lazy Gastronome
I’m seeing more and more reasons I need an insta-pot! Thanks for sharing at the What’s for Dinner party – Have a fabulous week!
Mary
LoL yes it’s def been a worthwhile investment! but you can make this easily enough on the stove too…thanks for hosting a great weekly link up
caren
That looks SO darn good! Love the name of your blog, btw – so clever!
Mary
haha thanks for that! I thought so anyways…do give the soup a try, in the Instant Pot or on the stove, its really yummy! Thanks for dropping in
frugal hausfrau
What a fun soup. I wouldn’t have thought of those flavors together! Thanks for sharing with us at Fiesta Friday!
Mollie
Mary
Its really flavourful,give it a try!
Mother of 3
That looks really good and healthy! Thanks for sharing with us at the Happy Fall party. Pinned.
Pingback:
Natasha Mairs
This soup looks really nice!! Perfect comfort food for Autumn