Description
This simple and rustic Instant Pot Beef Kielbasa Cabbage Potato Soup has rich broth and chunky vegetables, which pair well with the smoky beef kielbasa.
Ingredients
Scale
- 1 ¼ lb Smoked Beef 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, add the beef kielbasa, cook until lightly browned, then remove from pot and set aside.
- Step: Add olive oil and onion, stirring well to scrape the bottom of the pan.
- Step: Add garlic, carrots, and celery; cook for about 30 seconds, stirring well.
- Step: Stir in chicken broth, bay leaf, Italian seasoning, thyme, salt, and pepper.
- Step: Add the beef kielbasa back into the pot.
- Step: Add potatoes and cabbage, stirring to combine.
- Step: Seal the lid, cancel Sauté, and pressure cook on High for 4 minutes.
- Step: Allow a natural pressure release for 15 minutes, then manually release the remaining pressure.
- Step: Open the lid, stir the soup, and adjust salt if needed.
Notes
By chopping the beef kielbasa and your vegetables a bit chunkier, they will be firmer when pressure cooked.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Instant Pot, Beef Kielbasa, Cabbage Potato Soup, Comfort Food, Pressure Cooker Soup