Description
This simple and rustic Instant Pot Smoked Turkey Kielbasa Cabbage Potato Soup has rich broth and chunky vegetables, which pair perfectly with the smoky savory flavors.
Ingredients
Scale
- 1 ¼ lb Smoked Turkey 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
- 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
Instructions
- Step: Turn on the Sauté function. When display reads “Hot” add the smoked turkey kielbasa. Cook until lightly browned, stirring frequently. Remove from pot and set aside. Discard the fat.
- Step: Add the olive oil and the onion. Stir 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.
- Step: Add the garlic, carrots, and celery. Cook for about 30 seconds, stirring well.
- Step: Add in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
- Step: Add the turkey kielbasa back in.
- Step: Add potatoes and cabbage. Stir to combine.
- Step: Place the lid on the pot and set the Steam Release knob to Sealing. Cancel the Sauté function.
- Step: Press the Manual (or Pressure Cook) Button. Set time to 4 minutes at High Pressure. It will take several minutes for the pressure to build.
- Step: When cook cycle ends, let pot naturally release pressure for 15 minutes. Then manually release the remaining pressure by turning the knob to Venting.
- Step: When the pin in the lid drops, open and slowly stir the soup. Taste and adjust salt, if needed. Serve with some crusty bread.
Notes
By chopping the turkey kielbasa and your vegetables a bit chunkier, they will be firmer when pressure cooked.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: soup, instant pot, potato, cabbage, dinner, comfort food