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Mouthwatering photo of an orange bowl with Instant Pot Ham and Cabbage Soup. Seen from above: potato chunks, carrot pieces, shredded cooked gammon / ham and cabbage in deliciously salty gammon stock

Instant Pot Pressure Cooker Ham and Cabbage Soup

Maria Bravo
Delicious soup with the saltiness of the gammon and its stock which pairs so well with the cabbage! What's not to love? Go on, try it
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Appetizer, Main Course, Soup
Cuisine British
Servings 8 people
Calories 183 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 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

Instructions
 

  • 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.
    2 litres water, 700 g unsmoked gammon joint, 5 black peppercorns, 1 bay leaf, 3 garlic cloves
    Photo from above of the water, gammon joint, garlic cloves and bay leaf inside the stainless steel inner pot of the Instant Pot Duo
  • 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).
    Photo of the Instant Pot Duo's control panel, an index finger is programming 18 minutes
  • 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.
    3 carrots, medium, 1 Savoy cabbage, 375 g King Edward potatoes
    Pressure cooked gammon joint seen from above on a yellow plate. The cabbage, carrots and potatoes for the soup have been added to the stock and can be seen in the cooker from a above too
  • 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.
    Hand seen programming 5 minutes on an Instant Pot Duo
  • 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!
    Photo: an orange bowl with the ham and cabbage soup with an Instant Pot Duo in the background

Nutrition

Calories: 183kcalCarbohydrates: 18gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 54mgSodium: 129mgPotassium: 849mgFiber: 5gSugar: 4gVitamin A: 4955IUVitamin C: 46mgCalcium: 73mgIron: 2mg
Keyword cabbage, Carrots, gammon joint, ham, leftovers
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