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 as I write this.
Pressure cooking gammon in the Instant Pot is a doddle, I have in fact posted How to pressure cook a gammon joint/ham in the Instant Pot before.
The ham stock from cooking a gammon joint is delicious and you really want to make the most of it.
If you already have gammon stock, skip straight to step 2.
Got leftover Gammon or stock?
Try these recipes:
Got a pressure cooker with an air fryer lid? Try this Glazed Gammon recipe with your favourite glaze.
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.
Leave out the potatoes for a LOW CARB version.
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 and a dinky 3 litre version which, although too small for this recipe, is really handy!
InstructionsJump to Full Recipe
Start by making the stock by pressure cooking the gammon joint.
Reserve the pressure cooked gammon joint.
Add the vegetables to pressure cook while you dice or shred the gammon.
Instant Pot Pressure Cooker Ham and Cabbage Soup
- 1 Pressure Cooker
- 2 litres 2 litres water cold
- 700 g unsmoked gammon joint if your joint is bigger, make sure you read my gammon cooking times
- 5 black peppercorns
- 1 bay leaf
- 3 garlic cloves unpeeled and whacked with the fist
- 3 carrots, medium mine were 180 g total, cut in biggish chunks (you could add more)
- 1 Savoy cabbage sliced (or whatever cabbage you have)
- 375 g King Edward potatoes diced (this was the unpeeled weight, peeled it was 300 g) – skip the potatoes if you want it to be a very tasty low carb Ham and Cabbage Soup
- Place the gammon joint in the Instant Pot’s inner pot, add 2 litres of water (from the cold water tap), 5 black peppercorns, 1 bay leaf, 3 garlic cloves.
- Make sure the sealing ring is properly in place. Lock the lid. Steam release set to Sealing.
- Pressure cook on high pressure for 18 minutes if using a 700-750 g joint (or the time your gammon needs after reading my guide).
- Do a natural pressure 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.
- Add carrots, cabbage and potatoes to the ham / gammon stock you've just pressure cooked.
- Make sure the sealing ring is properly in place as it will have expanded while pressure cooking the gammon joint. Press it back down following the circumference a few times, this is super important.
- Lock the lid in. Steam release set to Sealing.
- Pressure cook on high pressure for 5 minutes.
- While that’s cooking, shred or dice the ham, your choice. Do a quick pressure release or a natural release at the end. It's a fair bit of stock so expect a lot of steam at the end if you quick pressure release. The vegetables will be softer if you do a natural pressure release. Either way, your soup will be delicious
- Add the shredded / diced gammon back in to warm it up and serve. Enjoy!
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