Kielbasa Cabbage Potato Soup with Thyme

Serves 6 in about 57 minutes. The pressure cooker brings carrots ½” rounds and italian seasoning together.

Ingredients

• 1 ¼ lb smoked kielbasa, cut in 1” pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, pressed or minced
• 2 carrots, chopped in ½” rounds
• 1½ cups celery, chopped in ½” pieces
• 6 cups chicken broth, low sodium
• 1 large bay leaf
• ¼ teaspoon italian seasoning
• ½ teaspoon thyme
• 1 teaspoon kosher salt (or 1/2 tsp table salt)
• ½ teaspoon pepper
• 1 lb red potatoes, cut in 2 1/2” pieces
• 1 small head green cabbage, about 1½ lbs, cut in 2-3” pieces

Method

1. Turn on the Sauté function. When display reads “Hot” add the kielbasa. Simmer until lightly browned, while stirring often. Lift out from pot and keep it nearby. Discard the fat.
2. Stir in the olive oil and the onion. Mix well, scraping the bottom of the pan to get the browned bits up. If they are stubborn, just add a couple small splashes of the broth to loosen them up.
3. Tip in the garlic, carrots, and celery. Simmer for about 30 seconds, Stirring well.
4. Tip in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
5. Stir in the kielbasa back in.
6. Stir in potatoes and cabbage. Mix to combine.
7. Set the lid on the pot and set the Steam Release knob to Sealing (not on Ultra).
8. Cancel the Sauté function.
9. Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 4 minutes using the +/- buttons, or dial. High Pressure. It will take several minutes for the pressure to build.
10. When cook cycle ends, let pot naturally release pressure for 15 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra). You may want to do this in bursts at first to make sure no soup spews out with the steam!
11. When the pin in the lid drops. Open and slowly stir the soup. Taste and adjust salt, if needed.
12. Plate with some crusty bread.

More instant pot ideas are in the instant pot collection.