From Nervous Newbie to Soup Pro: My First Adventure with a Multicooker
For about a year now, I’ve been hearing the buzz. Whether it was friends raving about their Instant Pots or food bloggers swearing by their multicookers, I couldn’t escape the hype. I spent twelve months thinking about it, weighing the pros and cons, and wondering if I actually needed another appliance on my counter.
Well, I finally took the plunge—and I have some thoughts to share! And I apologize that I forgot to take a picture of it in the multicooker.
The “Instruction Manual” Phase
I’ll be the first to admit: I was incredibly nervous. There is something a little intimidating about a machine that cooks under pressure. Before I even plugged it in, I sat down with the instruction manual. Then I reread it. And maybe one more time after that. I wanted to make sure I understood every feature, every button, and—most importantly—every safety instruction.
I was so worried about doing something wrong that I treated that manual like a textbook for a final exam. If you’re feeling a bit of “multicooker anxiety,” just know you aren’t alone!
The Debut: Ham, Cabbage, & Potato Soup
When it came time to actually cook, I decided on a classic, comforting Ham, Cabbage, and Potato Soup. It’s a hearty favorite of mine, usually requiring a long simmer on the stove to get the textures just right.
As I locked the lid into place and set the timer, I held my breath. But as it turns out? I was nervous for absolutely nothing. The process was shockingly straightforward. I didn’t have to hover over a pot or worry about the heat levels on the stove. I just followed the steps, let the multicooker work its magic, and waited.
The Verdict: Flavor and Speed
When I finally opened the lid after allowing the pressure to release naturally, I was blown away. Three things immediately stood out:
- The Ease of Use: Once I got past my initial fear, the interface was incredibly intuitive.
- The time saved: What usually takes an afternoon of simmering was done in a fraction of the time.
- The Flavor Pop: I don’t know if it’s the pressure-cooking process or the way the flavors are locked in, but the depth of taste was incredible. The ham was tender, the cabbage was perfect, and the potatoes were buttery.
Extra Note
I had to make this soup in two batches, as My cooker is a 6 quart. Stove top me was still in gear. So I shredded a whole head of cabbage. I had to half up the cabbage and potatoes so as to make sure I didn’t fill the cooker past the recommended fill line. But all the other ingredients I included the same in each batch. Each batch serves about 6ish servings. So it’s 12ish servings between two batches.
Take a look
PrintHam Cabbage & Potato Soup | via Multi-Cooker
A rustic, soul-warming soup featuring salty ham, nutrient-rich cabbage, and soft potatoes. This multicooker version locks in deep seasonings and creates a rich broth much faster than traditional stovetop methods. Perfect for beginners and busy weeknights alike!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6-12 Servings
- Category: Soups & Stews
- Method: Multi cooker, Instant Pot
- Cuisine: Eastern European
Ingredients
- 1 -Head of shredded cabbage
- 16oz- Ham cubed (or leftover holiday ham cubed or chopped
- 8- Large yellow potatoes (washed, peeled, and cut into about 2 inches)
- 3- Tbsp Balsamic Vinegar
- 1- Yellow onion finely chopped
- 1- Tbsp minced garlic
- 4- Cups chicken broth
Instructions
- Shred cabbage with vegetable shredder. Using shredding blade.
- Wash, peel, & cube potatoes and place them in a bowl of cold water so they don’t turn brown until you are ready for them.
- Dice onion with the dicer on your vegetable chopper.
- First add chicken broth.
- Then add in half of the shredded cabbage
- Add in half of the potatoes and give a bit of a stir.
- Add in the chopped onion, minced garlic and balsamic vinegar.
- Fasten the lid to the locked position. Plug in your instant pot or multicooker and press start. Then select the soup setting. And on mine I press start again to begin the cooking process.
- Your cooker will then preheat, then begin the pressure building, then the cook cycle will begin my preset cook cycle was 20 minutes.
- The cooker should give a series of beeps to signal cooking cycle is done. Press cancel on your cooker and allow the pressure steam to release naturally (until the pressure valve on top drops). (if it doesn’t drop within about 20 minutes you can use the end of a spoon and move your vent switch on top to from seal to the vent position for a quick release. And then wait for the pressure to release and the pressure valve drops down).
- Carefully unlock the lid and remove.
- SERVE & ENJOY!
Notes
- My cooker is a 6 quart. But you may have better luck making a larger batch in an 8 quart instead of having to make two batches.
- If you have a 6 quart cooker you can either only use half of a shredded cabbage and at least 6 cubed potatoes. Still using the other ingredient amounts as specified.
- Each batch makes about 6ish servings so two will make 12ish servings.
- This stores well in the fridge for up to 5 days in an air tight container.
- This also freezes well in individual airtight containers for up to 3 months in the freezer.
- While prep time is about 15 minutes and cook time is about 20 minutes factor in extra time for the preheat, pressure building and the the natural pressure releasing at the end of cooking.
You Will Need
- And Instant Pot or Multi Cooker
- Vegetable chopper to shred the cabbage and dice the onion.
- Sharp knife.
- Cutting board.
- Bowles to put you prepared vegetables and broth in prior to cooking.
- Measuring spoons & Cup.
- Serving bowls.
- Ladle.
- Airtight storage container.
Final Thoughts
This first successful meal was a total game-changer for me. My confidence has skyrocketed! I went from being afraid to touch the buttons to wondering what else I can cook in there tomorrow.
If you’ve been sitting on the fence for a year like I was, consider this your sign to go for it. It’s not just a kitchen tool; it’s a massive confidence booster (and a serious time-saver).
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This looks absolutely delicious, Paula. I admit, I still have not gotten on the Instant Pot train, and this is the first time I’ve heard of a multi-cooker. I’m a crock pot gal, at least for now. :) This soup sounds worth the try, though! Yum. Visiting from the Talking About it Tuesday linkup.
What an amazing meal. I do not have a multi cooker, and may never have one! Mainly due to space, but this soup is definitely calling me by name.
Thank you for linking to SSPS 392. See you again on Monday