Instant Pot Oktoberfest Soup–brats, potatoes and cabbage in a flavorful broth.
Note: the slow cooker and Instant Pot instructions are listed in the recipe card below.
Instant Pot Oktoberfest Soup
The pictures of this soup definitely don’t do it justice. This soup was really, really good! It was warm and flavorful and nourishing. The broth was the star of the dish. With the little bit of Worcestershire and the apple cider vinegar it just had a slight tang to it and it was really tasty. My family loved the bites of bratwurst and the potatoes. Try this warm and comforting soup out soon!
Ingredients/Substitution Ideas
- Olive oil–or vegetable or canola oil
- Bratwurst–or smoked beef sausage
- Yellow onion–or white onion
- Chicken broth–or water and Better Than Bouiloon
- Cabbage
- Black pepper
- Kosher salt
- Garlic
- Russet potatoes–or red or Yukon potatoes
- Apple cider vinegar
- Worcestershire sauce
Steps
- Brown the sausage: Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Place the bratwursts into the pot and let it brown for about 3 minutes on one side. Flip the sausages over and brown on the other side for 3 more minutes. Add the onions into the pot and saute for 3 minutes.
- Deglaze the pot: Use the juices from the onions to scrape the bottom of the pot to release the browned bites. Pour in the broth and continue to scrape and release anything sticking to the bottom of the pot.
- Add ingredients: Add in the cabbage, pepper, salt, garlic, potatoes, vinegar and Worcestershire sauce.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Serve: Use tongs to remove the brats. Slice them into quarter inch rounds and stir them back into the pot. Ladle into bowls and serve.
Notes/Tips
- Serve with crusty buttered bread. I love making homemade French Bread.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. You may have to halve the recipe in a 3 quart pot.
- If you don’t have a soup button use the pressure cook/manual button. I do find that the soup button gently cooks and keeps the broth clear.
- This recipe can be gluten free. Make sure to use gluten free broth and Worcestershire.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days.
- Other recipes you can make with cabbage are Instant Pot Lazy Stuffed Cabbage, Instant Pot Cabbage Roll Soup and Cabbage, Potatoes And Sausage.
5 More Instant Pot Soups to Try…
Instant Pot Chicken Orzo Soup
A brothy chicken soup with orzo pasta and a splash of lemon juice.
Instant Pot Apple Cider Beef Stew
A cozy stew with beef, carrots, celery and onions. The broth has a subtle sweetness that is a fun change from your usual savory stew.
Thai Style Soup (Instant Pot or Crockpot)
A comforting Thai-style noodle soup that comes together quickly and has tons of flavor! You’ll want to slurp up every last bit of the broth. Make it in your Instant Pot or Crockpot.
Instant Pot Weight Loss Magic Soup
A soup full of flavor and vegetables but not calories!
Instant Pot Skinny Soup
Instant Pot Skinny Soup only has 150 calories per serving but has tons of flavor and a lot of bite. It’s not just broth! There’s tons of vegetables and some meat too. Perfect for lunch or dinner on a chilly day.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.Print
Oktoberfest Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
Brats, potatoes and cabbage in a flavorful broth.
Ingredients
- 1 Tbsp olive oil
- 1 (19 oz) package of bratwurst sausages
- 1 medium yellow onion, sliced into thin semi-circles
- 3 1/2 cups chicken broth
- 1/2 of a small head of cabbage, cored and chopped
- 1/2 tsp black pepper
- Pinch of kosher salt
- 1 Tbsp minced garlic
- 2 medium Russet potatoes, peeled and cut into cubes
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Place the bratwursts into the pot and let it brown for about 3 minutes on one side. Flip the sausages over and brown on the other side for 3 more minutes. Add the onions into the pot and saute for 3 minutes.
- Use the juices from the onions to scrape the bottom of the pot to release the browned bites. Pour in the broth and continue to scrape and release anything sticking to the bottom of the pot.
- Add in the cabbage, pepper, salt, garlic, potatoes, vinegar and Worcestershire sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Use tongs to remove the brats. Slice them into quarter inch rounds and stir them back into the pot. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Place the bratwursts into the pan and let it brown for about 3 minutes on one side. Flip the sausages over and brown on the other side for 3 more minutes. Add the onions into the pot and saute for 3 minutes. Move onions and brats to the slow cooker.
- Add in the broth, cabbage, pepper, salt, garlic, potatoes, vinegar and Worcestershire sauce.
- Cover and cook on low for 6 hours.
- Use tongs to remove the brats. Slice them into quarter inch rounds and stir them back into the slow cooker. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
No. you can’t cut them up first. She will come to your house and throw a flag while blowing a whistle. It is much better to cut up after they’re cooked.
Can the brats be cut into rounds in step 1 and then browned instead of cutting them into rounds after the soup is done?
Yes you can do that. Although I do find they have a better texture when cutting afterwards.
Can the brats be cut into rounds in step 1 and then browned instead of cutting them after the soup is done?