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Last updated on June 18th, 2021 at 11:26 pm

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Instant Pot Potato and Cabbage Soup

Instant Pot Potato and Cabbage Soup has silky potato puree, ribbons of cabbage, and bacon for an incredibly satisfying soup. One of the richest and creamiest soups ever, full of smoky flavor from the bacon!

The Instant Pot is not just awesome for hearty soups, but virtually any kind of food or dish! It’s our secret weapon for the Perfect White Rice, Chicken Tacos that taste like they’ve been simmered all day, and the juiciest Lobster Tails!

Pressure Cooker Potato and Cabbage Soup

Instant Pot Potato and Cabbage Soup is such a simple and satisfying dish. To cut down the fat, we’re using the fork-tender potatoes themselves to thicken up the dish instead of loading it up with cream. What you get is a buttery, flavorful potato puree studded with bacon and tender cabbage that’ll have you trying to get every last drop!

It’s amazing as is, but we also love dressing it up. Customize your bowl with your favorite toppings! Ours are chopped chives and green onions, mozzarella, crispy onions, croutons, and toasted pine nuts. Easy to make with endless variations, this one of the best soups of all time. 

What do you need to make Instant Pot Potato and Cabbage Soup?

  • Potatoes: Choose floury ones like Russet and Idaho, because the starch makes for a rich and creamy dish.
  • Cabbage: We recommend mild and delicate Savoy or green cabbage. Shred after removing the stem.
  • Streaky bacon, chopped: Fry, grill, or crisp them up in the oven to keep down the mess. 
  • Aromatics: Fresh onion and garlic make the broth so flavorful!
  • Vegetables: Carrots and a stick of celery add nutrients and a slight sweetness to the dish.
  • Stock: It’s hard to top homemade chicken stock, but a veggie stock or pre-made broth are great options, too!

How do you make homemade instant pot potato and cabbage soup?

  1. Sauté. Chop all the aromatics and veggies (we use a food processor to chop them all at once). Use the IP’s Sauté function to cook them until soft, about 5 mins. Except for the potatoes.
  2. Cook. Pour the broth in and the half and half, add the potatoes and the bacon, set the IP to High Pressure for 10 mins. Once done, allow the IP to naturally release pressure for about 10 mins, then do a manual release after.
  3. Blend. Use an immersion blender or transfer by batches to a traditional blender. Pulse the mixture until it’s as smooth or chunky as you like. Return to the IP, and press Sauté again. 
  4. Serve. Ladle into bowls, scatter crispy bacon on top, and serve hot. 

Recipe variations and substitutions:

  • Use other types of cabbage: If you can’t find Savoy, you can also use Napa. Green cabbage will work too but chop it really into very thin ribbons.
  • Add meat: Chop some seared chicken breast and stir in at the end. This will also work with sliced smoked sausage and diced ham or turkey.
  • Creamy: At the end, stir in some cream and sour cream for a creamier finish. Top with cheddar to make it extra rich!
  • Herbs: Add some dried Italian seasoning if you love the taste of herbs.
  • Include other veggies: Stir in some peas, corn kernels, mushrooms, broccoli, spinach, kale, and other vegetables into the mix.

How to make Potato and cabbage soup in the slow cooker?

The crockpot makes this even easier! Toss the chopped veggies and spuds into the pot, followed by the broth. Slow cook on low (6 to 8 hrs.) or on high (3 to 4 hrs.) before blending. Stir in the shredded Savoy at the end, and top with chopped crispy bacon.

Stovetop option:

Sauté the chopped spuds and veggies together in your pot. Continue cooking with the broth until everything is tender and falling apart. Blend, then return to the pot. Stir in the Savoy. Once it’s tender, serve with bacon on top. 

How do you thicken potato and cabbage soup?

We’re letting the spuds do the thickening for this dish! Once they’re really tender, we blend them along with the cooked veggies and broth to create a rich, thick, and super creamy soup. 

Are the blended potatoes not thick enough for you? Feel free to stir in some milk, cream, a little sour cream, or half and half if you want an even richer consistency. You can try simmering it down some more as well or using a little cornstarch slurry.

How to store and freeze?

For leftovers, transfer to an air-tight container once it’s completely cool. Store up to a week. To reheat, microwave until hot. 

Since this has no cream, it won’t split after being frozen, so it’s fantastic for long-term storage. Transfer the cooled dish into baggies, preferably divided into single-serve portions. Store if frozen for up to 3 months. Thaw and microwave until hot to reheat.

More soup recipes to try:

Recipe Tips:

  • Use starchy, buttery potatoes like Idaho, Russets, and golden Yukon.
  • If you have a food processor, use them to chop all the veggies and aromatics at once.
  • For a chunkier consistency, leave a few potato cubes intact.

Instant Pot Potato and Cabbage Soup

  • Prep Time30 MIN
  • Cook Time10 MIN
  • Servings 6 servings of about 2 cups


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 carrot chopped
  • 1 celery stick chopped
  • 8 ounces green cabbage about a quarter of a medium cabbage - chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian herbs
  • 1 pound Russet potatoes peeled and cut into small cubes
  • 4 cups chicken broth or vegetable stock
  • 2 cups half and half
  • 12 bacon slices cooked and chopped


  • On the IP, click on Saute and select High. Once it reads HOT add the olive oil.
  • Once the oil is hot, add the onion and saute for 3-4 minutes. Add the garlic, carrot, celery, and cabbage. Add the basil, oregano, and dried Italian herbs. Stir and saute for 5-6 minutes or until soft.
  • Add the broth, half and half, 2/3 of the cooked bacon, and the potatoes. Cancel Saute function.
  • Set the IP to High Pressure for 10 mins. Once done, allow the IP to naturally release pressure for about 10 mins, then do a manual release after.
  • Open and use an immersion blender or transfer by batches to a traditional blender to smooth the soup.
  • Ladle into bowls, garnish with the remaining bacon on top, and serve hot.

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This recipe for Instant Pot potato and cabbage soup looks and sounds delicious so, at this point, that is what I am basing my 5-star rating upon. (I'd rather err on the positive side rather than the negative side anyway). However, I do have a question about recipe reviews in general, which is this: why do so many reviews contain so many "tweaks" that, by the end, the original recipe becomes lost amongst all of the tweaks? And how may we determine whether or not the original recipe is good as is, when it no longer even resembles the initial recipe? I have decided not to read and/or lend any credence to reviews that contain more than one or two minor tweaks, although I normally don't read them at all these days. How do y'all manage reviews and star ratings? Thank you to those who reply to this message! .

Cynthia Hicks

Cynthia Hicks

I think the author made an editing mistake- NEVER add dairy BEFORE pressure cooking- guaranteed it will curdle- just add it- in this case 2 cups of half and half- after the cooking process. Other than that- this recipe sounds as thought it will be delicious.

Catalina Castravet

Catalina Castravet

What we mean is to never add dairy in the pressure cooker, simply add the mixture of 2 cups of half and half after the cooking process is done. Hope this clarifies it. Thank you!



Ahhh… u mention ok to freeze no cream…. Half & Half is 1/2 cream & 1/2 milk! Half & half didn’t do well in cooking. Leaned to add it after finished cooking if eating right away. If freezing don’t add 1/2 & 1/2 till defrosting. Flavors were great! Will make again w/ proper adjustments.



10/12/23 - Tried this recipe for the first time. The taste was excellent. I really didn’t want a soup where everything was blended smooth. I was thinking about more of a chunky soup. So I modified the recipe as follows; 2 whole carrots diced, 2 stalks of celery diced, 1 whole red onion diced. A package of smoked sausage cut into half coins and sautéed. Used 2 pounds of russet potatoes diced medium. I used 1/2 a small head of cabbage diced large. I sautéed the veggies first in a separate frying pan, then sautéed the cabbage with the spices. Used 3/4 cup Costco bacon crumbles and 4 cups chicken broth made with Better than bullion chicken. Added everything to the 6 quart IP (which almost filled it to capacity). Pressure cooked for 10 minutes with a 15 min NPR. After pressure cooking, I added the two cups of half & half. I strained out about 3-4 cups of the chunky ingredients and then used the immersion blender to blend the soup smooth. Added back in the strained chunks. Soup was not to my desired thickness so I used a corn starch slurry to thicken it. Very Good! Next time: I like chunky soup with pieces to chew instead of a smooth soup so I would not use the immersion blender at all. I would use more cabbage 3/4 to a whole head. I would thicken the soup with a cornstarch slurry.

Catalina Castravet

Catalina Castravet

so happy that you liked the recipe! than you for the feedback!

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