Cabbage and Kielbasa with Vegetable Broth

Serves 5 in about 30 minutes. The pot starts with caraway seeds, then garlic.

Ingredients

• 2 tablespoons butter
• 13 ounces polska kielbasa smoked sausage
• 1 sweet onion, chopped
• 1 teaspoon caraway seeds
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 3 cloves garlic
• ¾ cup vegetable broth
• 1 medium head green cabbage

Method

1. Turn on the Sauté setting. When the pot is hot, add the butter and the sausage pieces in a layer, if possible.
2. Brown the sausage on both sides, just enough to get some color, as kielbasa is a cooked smoked sausage.
3. Stir in the chopped onion and stir well. Cook, while stirring now and then, until the onion starts to soften.
4. Stir in the garlic using a garlic press (or use minced garlic) and stir well. Cook, stirring, about 30 seconds, being careful not to burn the garlic.
5. Stir in the caraway seeds, salt, and pepper. Mix well.
6. Tip in a splash of the broth and use a wooden spoon to scrape up the browned bits off of the bottom of the pressure cooker (deglazing the bottom of the pot).
7. Tip in the remaining broth and stir.
8. Turn off the Sauté setting and then add the cabbage and stir.
9. Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
10. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes (5 minutes for softer cabbage). High Pressure. The pot will take a couple of minutes or so to come to pressure.
11. When the cook time has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. When the pin in the lid drops back down, open the lid.
12. Mix the contents of the pot and dish up the cabbage and sausage using a slotted spoon. There will be liquid left in the pot (it's very tasty!).
13. Plate hot.

More instant pot ideas are in the instant pot collection.