Comforting, filling, and so good for us, this soup is teeming with mild flavors, perfectly complimented by the chunks of ham and tender cabbage. All this soup needs is a good, crusty bread for soppin' up the delicious ham broth.
3cupscubed cooked ham, approx. 1/2-inch to 3/4-inch in size
1small onion, chopped
1small head cabbage, cut into large bite-size chunks
4cupsnice strong ham broth, I use water combined with Better Than Bouillon ham base to get a nice, hearty broth
Salt and pepper, to taste
Using the sauté setting on the Instant Pot, cook the bacon until it’s beginning to brown. Use a slotted spoon to remove the bacon from the Instant Pot; reserve. Keep 2-3 tablespoons of bacon fats in the Instant Pot, removing the rest if there's excess.
Still using the sauté setting, add the ham pieces to the bacon drippings, cooking just enough to brown them slightly; remove the ham, placing it with the reserved bacon.
Add the carrots, celery, onions and Italian seasoning to the drippings in the Instant Pot; sauté for 2-3 minutes, stirring occasionally. (If this mixture needs a bit of moisture as it sautes, add a bit of the ham broth.)
Add the cabbage to the vegetables in the Instant Pot, along with the ham broth and butter; bring soup to a boil, still using the saute setting.
Turn off the sauté setting, then lock the Instant Pot lid into securely into place, making sure the valve is set to the sealing position. Choose the High Pressure setting for 3 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, perform a Quick Release to immediately remove all the pressure from the Instant Pot. Unlock and carefully remove the Instant Pot lid, giving the contents a gentle stir as you add the reserved bacon and ham. Taste the soup; season with salt and pepper, as needed. Serve at once.
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.