Instant Pot Cabbage Sausage and Potato Soup Recipe – Cozy, Simple, and Full of Flavor

There’s a certain steam-y, garlicky smell that takes me right back to chilly evenings with my family, and the first spoonful always feels like a warm hug. This Instant Pot Cabbage Sausage and Potato Soup is exactly that — comforting, simple, and full of home-cooked goodness. I love how the cabbage softens, the potatoes hold their shape, and the smoked sausage adds that smoky bite. For more easy weeknight comfort, try this Instant Pot Healthy White Bean and Chicken Soup for another cozy option.

Why You’ll Love It

• Quick and easy to make, so you can have dinner on the table fast.
• Comforting homemade flavor that fills the house with warm aromas.
• Made with simple ingredients you probably already have.
• Great for any occasion, from a busy weeknight to a lazy Sunday.
• Always a crowd-pleaser — neighbors will ask for seconds, and so will kids.

Also, if you want a vegetarian twist someday, this recipe adapts well; for inspiration, see my notes below and peek at this 30-minute Falafel Sandwich with Sweet Potato for plant-forward ideas.

Ingredients You’ll Need

• 1 medium head cabbage, roughly cut
• 1 cup water or chicken broth — use broth for extra depth of flavor
• 1 package smoked sausage, cut into 1-inch pieces
• 4–5 medium potatoes, cut into 1 1/2-inch cubes — Yukon Golds hold their shape nicely (Chef note: leave skins on for texture)
• 1 medium onion, halved and sliced into 1/2-inch pieces
• 1 tbsp minced garlic — Fresh garlic gives it that extra flavor boost.
• 1 stick (113 g) butter or margarine — Use unsalted butter so you can control the salt.
• 1/8 tsp cayenne pepper, or to taste
• 2 tsp garlic salt with parsley, or to taste
• 2 tsp black pepper, or to taste

For a little extra sweetness, try serving this with a side of Candied Sweet Potatoes once in a while.

How to Make It

1. Place the Instant Pot liner into the base, and plug it in. This helps the pot heat evenly.
2. In a small bowl, mix the minced garlic, cayenne pepper, garlic salt with parsley, and black pepper. Stir until the spices look evenly mixed — the scent of garlic will puff up and feel wonderful.
3. Layer the roughly cut cabbage into the pot, and then pour in the cup of water or broth. The steam will soften the cabbage and carry the flavors.
4. Dot the cabbage with 4 tablespoons of butter, and then sprinkle about 1 teaspoon of the spice mixture over the butter. This little bit of fat and heat wakes up the seasonings.
5. Add the smoked sausage pieces on top of the cabbage so they slowly release smoky juices. Next, add the minced garlic, onion slices, and the cubed potatoes. The potatoes sit on top and tenderize without turning to mush.
6. Sprinkle the remaining spice mixture over everything, and then add the final 4 tablespoons of butter. The butter melts in and gives a silky mouthfeel.
7. Seal the Instant Pot lid securely, set to high pressure, and cook for 8 minutes. You’ll hear the pot hiss and then settle, which is normal.
8. When the time is up, carefully release the pressure according to your Instant Pot’s instructions, and open the lid. Stir gently so the cabbage, sausage, and potatoes mingle. Serve hot.

While you cook, the kitchen will fill with the scent of butter and garlic, and everything will look golden and inviting. For a richer meat-forward version, try a method inspired by this Garlic Butter Steak and Potatoes Skillet for a steaky side.

Kitchen Tips

• Time-saver: Chop the cabbage and potatoes the night before, and store them in the fridge so dinner comes together even faster.
• Common fix: If your potatoes are a bit too soft, next time cut them slightly larger or use a firmer variety like Yukon Gold.
• Variation: Swap smoked sausage for kielbasa or turkey sausage, or add a splash of apple cider vinegar at the end for brightness.

Serving Ideas

Serve this soup steaming in deep bowls for a cozy night in, and then top with a pat of butter or a sprinkle of fresh parsley. It’s perfect for family dinners or when friends stop by unexpectedly. Pair with crusty bread or buttery dinner rolls, and maybe a crisp green salad. For a heartier plate, slice extra smoked sausage and serve it on the side with mustard.

Also, if you want to make it into a one-pot meal with a different protein, check out this Garlic Butter Steak Bites and Potatoes for pairing ideas.

Storing & Leftovers

• Fridge: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat: Gently reheat on the stove over low heat so the potatoes don’t break down. Add a splash of broth if it feels thick.
• Leftover idea: Turn leftovers into a cozy hash — fry them up with an extra pat of butter and top with a fried egg.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have; smoked turkey or kielbasa both work well in Instant Pot Cabbage Sausage and Potato Soup.

Q: What’s the best way to serve it?
A: Serve it fresh and hot, with crusty bread or a simple salad to balance the richness.

Q: How do I know it’s perfectly cooked?
A: The potatoes should be tender but not falling apart, and the sausage should release its smoky juices — you’ll smell it before you see it.

Final Thoughts

This soup is one of those humble recipes that quietly becomes a favorite. It’s forgiving, nourishing, and full of memories — like the ones from my grandmother’s kitchen on cold nights. I hope you make it, tweak it, and let it become part of your own family meals. Give this Instant Pot Cabbage Sausage and Potato Soup a try this week and enjoy the cozy bowls.

Conclusion

For a similar twist with kielbasa, check out this Instant Pot Kielbasa Cabbage Potato Soup – Simply Happy Foodie: Instant Pot Kielbasa Cabbage Potato Soup – Simply Happy Foodie.
If you want another take on sausage, potatoes, and cabbage, this Instant Pot Sausage, Potatoes and Cabbage – Sidewalk Shoes is a helpful reference: Instant Pot Sausage, Potatoes and Cabbage – Sidewalk Shoes.

Instant Pot Cabbage Sausage and Potato Soup

A comforting and flavorful soup made with cabbage, smoked sausage, and potatoes, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 medium head cabbage, roughly cut
• 1 cup water or chicken broth Use broth for extra depth of flavor
• 1 package smoked sausage, cut into 1-inch pieces
• 4–5 medium potatoes, cut into 1 1/2-inch cubes Yukon Golds hold their shape nicely (leave skins on for texture)
• 1 medium onion, halved and sliced into 1/2-inch pieces
• 1 tbsp minced garlic Fresh garlic gives it that extra flavor boost
• 1 stick butter or margarine Use unsalted butter so you can control the salt (113 g)
• 1/8 tsp cayenne pepper or to taste
• 2 tsp garlic salt with parsley or to taste
• 2 tsp black pepper or to taste

Method

 

Preparation

1. Place the Instant Pot liner into the base, and plug it in.
2. In a small bowl, mix the minced garlic, cayenne pepper, garlic salt with parsley, and black pepper.
3. Layer the roughly cut cabbage into the pot, and then pour in the cup of water or broth.
4. Dot the cabbage with 4 tablespoons of butter and sprinkle about 1 teaspoon of the spice mixture over the butter.
5. Add the smoked sausage pieces on top of the cabbage.
6. Next, add the minced garlic, onion slices, and the cubed potatoes on top.
7. Sprinkle the remaining spice mixture over everything, and then add the final 4 tablespoons of butter.

Cooking

1. Seal the Instant Pot lid securely, set to high pressure, and cook for 8 minutes.
2. When the time is up, carefully release the pressure according to your Instant Pot’s instructions, and open the lid.
3. Stir gently and serve hot.

Notes

Chop the cabbage and potatoes the night before for quicker preparation. If potatoes are too soft, cut them slightly larger or use firmer varieties like Yukon Gold. For variations, swap smoked sausage for kielbasa or turkey sausage, or add apple cider vinegar at the end for brightness.