This pressure cooker recipe delivers a filling meal with a savory broth and chunky vegetables. It is a practical one-pot solution for a nutritious dinner using a few simple ingredients.

List of ingredients

1 ¼ lb Smoked Beef Kielbasa – cut into 1” pieces
1 Tablespoon Olive Oil – for sautéing vegetables
1 Onion – chopped
4 cloves Garlic – pressed or minced
2 Carrots – chopped into ½” rounds
1½ cups Celery – chopped into ½” pieces
6 cups Chicken Broth – low sodium
1 large Bay Leaf – for aromatic depth
¼ teaspoon Italian Seasoning – dried blend
½ teaspoon Thyme – dried
1 teaspoon Kosher Salt – or ½ tsp table salt
½ teaspoon Pepper – ground black pepper
1 lb Red Potatoes – cut into 2 1/2” pieces
1 small head Green Cabbage – about 1½ lbs, cut into 2-3” pieces

step-by-step instructions

Brown the meat: Turn on the Sâuté function. When the display reads “Hot”, add the beef kielbasa. Cook until lightly browned, stirring frequently, then remove the meat from the pot and set it aside. Discard any excess fat.
Sauté the onions: Add the olive oil and the chopped onion to the pot. Stir well, scraping the bottom of the pan to remove any browned bits. If the bits are stubborn, add a few splashes of broth to loosen them.
Cook aromatics: Add the garlic, carrots, and celery. Cook for about 30 seconds while stirring well.
Combine liquids and spices: Pour in the chicken broth and add the bay leaf, Italian seasoning, thyme, salt, and pepper. Stir the mixture.
Return the meat: Add the browned beef kielbasa back into the pot.
Add main vegetables: Add the red potatoes and green cabbage. Stir to combine all ingredients.
Seal the pot: Place the lid on the pot and set the Steam Release knob to the Sealing position.
Deactivate Sâuté: Cancel the Sâuté function.
Pressure cook: Press the Manual (or Pressure Cook) button. Set the time to 4 minutes using the +/- buttons. Ensure it is set to High Pressure.
Release pressure: Once the cook cycle ends, let the pot naturally release pressure for 15 minutes. Manually release the remaining pressure by turning the knob to Venting. Use short bursts at first to prevent soup from spraying out.
Final touch: When the pin in the lid drops, open the pot and slowly stir the soup. Taste and adjust the salt if necessary.
Serve: Serve the soup hot with crusty bread.

Optimal Vegetable Preparation

Choosing Red Potatoes for Texture

Red potatoes are ideal because they are waxy and hold their shape during pressure cooking. Unlike russet potatoes, they will not dissolve into the broth. Cut them into 2.5-inch pieces to ensure they remain chunky.

Sizing the Cabbage Chunks

Cut the cabbage into 2-3 inch pieces after removing the core. Larger pieces prevent the cabbage from becoming overly soft or mushy under high pressure. This maintains a pleasant bite in the final dish.

Consistent Carrot and Celery Cuts

Slice carrots into half-inch rounds and celery into half-inch pieces. Uniform sizing ensures that all vegetables cook evenly at the same rate. This prevents smaller pieces from overcooking while larger ones remain raw.

Pressure Cooker Technical Guide

Preventing the Burn Notice

Deglazing the bottom of the pot is critical to avoid the ‘Burn’ error message. Use the broth to scrape up any browned meat residue after sautéing the onions. This ensures a smooth heating process during the pressure cycle.

Managing the Steam Release

A 15-minute natural release is necessary for soups containing large chunks of vegetables. Rapidly releasing all pressure can cause the liquid to boil violently and spray out of the vent. Manual release should be done slowly and carefully.

Using the Sâuté Function Correctly

Wait for the pot to display ‘Hot’ before adding the beef kielbasa to ensure a proper sear. Browning the meat first develops a deeper flavor profile in the broth. Always remember to cancel this function before starting the pressure cook cycle.

Ingredient Substitutions and Swaps

Alternative Sausage Options

Smoked turkey kielbasa can be used as a leaner alternative to beef. Ensure the substitute is smoked to maintain the characteristic flavor of the soup. Keep the cutting size at 1-inch pieces for consistency.

Vegetable Broth Alternatives

You can replace chicken broth with low-sodium vegetable broth for a different flavor profile. If using homemade broth, adjust the salt levels carefully. Ensure the broth is not too thick to avoid triggering the burn sensor.

Using Different Cabbage Types

Savoy cabbage can be used instead of green cabbage for a slightly more tender texture. While the flavor is similar, Savoy cabbage has more crinkled leaves. Adjust the cut size to 2 inches to prevent it from breaking down too quickly.

Serving Recommendations

Complementary Bread Pairings

Serve this soup with a toasted sourdough baguette or warm ciabatta. The crusty texture of these breads contrasts well with the soft vegetables. Buttering the bread adds a rich element to the meal.

Fresh Garnish Ideas

Add a sprinkle of freshly chopped parsley or chives on top of each bowl. A small amount of lemon juice stirred in at the end can brighten the savory flavors. These additions provide a fresh contrast to the smoky meat.

Bowl Temperature Tips

Warm your serving bowls in the oven or with hot water before ladling the soup. This keeps the soup at the ideal temperature for longer. It is especially useful for larger batches where serving takes more time.

Storage and Preservation Methods

Refrigeration Guidelines

Store leftovers in airtight containers in the refrigerator for up to four days. Allow the soup to cool to room temperature before sealing the lid. This prevents condensation from altering the flavor of the broth.

Freezing the Soup

This soup can be frozen for up to three months in freezer-safe containers. Be aware that the texture of the potatoes may become slightly grainier after freezing. Thaw the soup in the refrigerator overnight before reheating.

Preventing Potato Oxidation

If you prep the potatoes in advance, keep them submerged in cold water. This prevents them from turning brown or grey before they go into the pot. Drain and pat them dry before adding them to the soup.

Reheating Your Soup

Stovetop Reheating Method

Heat the soup in a pot over medium-low heat until it reaches a simmer. Stir gently to avoid breaking the potato chunks. Add a splash of water or broth if the soup has thickened too much in the fridge.

Microwave Reheating Tips

Place the soup in a microwave-safe bowl and cover it with a lid. Heat in one-minute intervals, stirring in between to ensure even heating. This method is faster but can lead to uneven temperature distribution.

Pressure Cooker Reheating

You can reheat the soup using the Sâuté function on low. Stir frequently and add a small amount of liquid to prevent scorching. This is the best method for reheating very large portions.

Common Cooking Challenges

Soup Broth is Too Thin

If the broth is too watery, use a spoon to mash a few of the cooked potato chunks against the side of the pot. Stir the mashed potatoes back into the liquid to naturally thicken the base. Avoid adding flour or cornstarch to keep the rustic texture.

Vegetables are Too Soft

Overcooked vegetables usually result from cutting them too small or using a quick release. Ensure you follow the 2-3 inch sizing for cabbage and 2.5 inch for potatoes. Always allow the 15-minute natural release period.

Lack of Smoky Flavor

If the soup lacks smokiness, ensure the beef kielbasa is properly browned before pressure cooking. You can also add a pinch of smoked paprika to the spice mix. This enhances the savory notes without changing the ingredient list significantly.

Frequently Asked Questions

Can I use a slow cooker for this recipe?

Yes, you can adapt this for a slow cooker by sautéing the meat and aromatics first. Combine everything in the slow cooker and cook on low for 7-8 hours or on high for 4-6 hours. The vegetables may be slightly softer than in the Instant Pot version.

Is this soup freezer-friendly?

The soup freezes well, although the potato texture changes slightly. For the best results, freeze the soup without the potatoes and add fresh ones when reheating. Otherwise, simply thaw and simmer gently.

Can I use frozen vegetables?

Frozen carrots and celery can be used, but they should be added during the pressure cycle. Avoid sautéing frozen vegetables as they release too much moisture. Use frozen peas or corn as optional additions at the end.

What is the best way to avoid the ‘Burn’ warning?

The most effective way to avoid the burn warning is thorough deglazing. After sautéing the onions, ensure no brown bits remain attached to the bottom of the inner pot. Adding the broth and stirring well before sealing the lid is essential.