Cabbage and Kale Soup with Ham (Instant Pot)
2019-02-14 11:42:18
Serves 8
Extremely delicious soup. Great way to use up leftover cabbage and kale!
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
- 2 Tbsp coconut oil
- 1 large onion, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, peeled and minced
- 4 cups low-sodium chicken stock
- 1 qt chopped tomatoes
- 1 large rutabaga peeled and cut into 1/4-inch cubes
- 1 head kale, stemmed and coarsely chopped (about 6 cups)
- 1 small head savoy cabbage, coarsely chopped
- 1 tablespoon balsamic vinegar
- 2 cups diced/cubed ham
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Parmesan cheese to taste
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Instructions
- Set the Instant Pot to Sauté Mode and melt the coconut oil.
- Sauté onions and celery in hot oil until onions are translucent.
- Add in garlic and cook until fragrant.
- Stir in chicken stock, rutabaga and tomatoes and heat to boiling.
- Press cancel button to turn pot off.
- Stir in balsamic vinegar, ham, cabbage, kale, salt and pepper.
- Seal pot and set to soup mode (high pressure, 30 minutes).
- Slow release for 10 minutes, then fast release.
- Sprinkle with grated parmesan cheese when serving.
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