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pressure cooker potato and cabbage soup in a bowl

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.
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Potato and Cabbage Soup
Prep Time 30 minutes
Cook Time 10 minutes
Coming to Pressure: 15 minutes
Total Time 55 minutes
Servings 6 servings of about 2 cups
Calories 422kcal
Author Catalina Castravet


  • 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.


Calories: 422kcal | Carbohydrates: 24g | Protein: 11g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 917mg | Potassium: 772mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 32mg | Calcium: 140mg | Iron: 2mg