I love soup. During the winter I could easily survive on soup alone! This Instant Pot Ham and Cabbage Soup is particularly delicious and warming (and man it's cold outside at the moment, our street was covered in ice this morning!).
Cooking gammon in the Instant Pot is a doddle, I have in fact posted How to cook a gammon joint/ham in the Instant Pot before. The ham stock from cooking gammon is delicious and you really want to make the most of it. If you already have gammon stock, skip straight to step 2.
You could totally add chickpeas, butter beans or borlotti beans to this soup to bulk it up. In that case, cook the beans from dry first, your Instant Pot cookbook has timings. If they are from a tin, just drain and rinse and add in step 2 with the rest of the ingredients.
If you don't have an Instant Pot yet, make sure you check it out! The Instant Pot DUO 7 in 1 6 litres, the one shown in these photos, not only pressure cooks, slow cooks, steams and sautés, it also makes yoghurt and can proof your bread. It also comes in an 8 litre version. New on the market is v3 of the LUX 6 in 1 which may not make yoghurt but can pressure cook up to a whopping 240 minutes, perfect for those of you who like cooking bone broth.
If you're based in the UK, make sure you join my Pressure Cooking UK with Feisty Tapas Facebook group and, if you're international, you can find me at Kitchen Gadgetry with Feisty Tapas, the group that can easily cause a hole in your pocket but is so much fun! As Instant Pot's social media girl, you can also find me running the official Instant Pot UK Community.
Instant Pot Pressure Cooker Ham and Cabbage Soup
First cook the gammon and make gammon stock
- 2 litres water
- 1 unsmoked gammon joint, 700 g, if your joint is bigger, make sure you read this
- 5 black peppercorns
- 1 bay leaf
- 3 garlic cloves, unpeeled and whacked with the fist
1. Place the gammon joint in the Instant Pot’s inner pot, add 2 litres of water, 5 black peppercorns, 1 bay leaf, 3 garlic cloves. Press Manual, set 18 minutes with the - and + buttons. Do a natural release at the end (i.e. let the float valve pop back down on its own, you can also release the rest of the steam after 15 minutes). Remove the gammon and reserve. Discard the garlic, bay leaf and peppercorns. Do not drain the stock, leave it in the inner pot, you'll need it for the soup.
|Gammon joint, water, bay leaf and peppercorns ready to pressure cook in the Instant Pot|
|Press the Manual button|
|Programme 18 minutes with the - and + buttons|
Now make the soup
- 3 medium carrots (mine were 180 g total), cut in biggish chunks (you could add more)
- 1 Savoy cabbage, sliced
- 375 g King Edward potatoes, diced (this was the unpeeled weight, peeled it was 300 g)
2. Add carrots, cabbage and potatoes to the ham stock. Make sure the sealing ring is properly in place as it will have expanded while cooking the ham. Lock the lid in. Steam release handle pointing to Sealing. Press Manual, set 5 minutes with the - and + buttons. While that's cooking, shred or dice the ham, your choice. Do a natural release at the end. Add the shredded /diced gammon back in to warm it up and serve. Enjoy!
|Natural release (wait for the float valve to pop back down), then open the lid and smell the amazing aromas|
|Serve and enjoy! Let me know what you think|