Ham Cabbage & Potato Soup | via Multi-Cooker

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

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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