Ingredients:

  • 1 lb smoked kielbasa or Polish sausage, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 1 tbsp olive oil
  • 1/2 head green cabbage, chopped into 1-inch chunks
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 2 medium carrots, sliced into rounds
  • 6 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to 'Sauté' on medium heat. Add the olive oil.
  2. Add the sliced sausage and cook until the edges are browned and mahogany-colored (about 3-5 minutes).
  3. Stir in the diced onion and cook until translucent.
  4. Add the minced garlic and sauté for 60 seconds until fragrant.
  5. Deglaze the pot by pouring in 1/2 cup of the broth, scraping all browned bits off the bottom with a wooden spoon.
  6. Add the cubed potatoes, sliced carrots, and chopped cabbage.
  7. Pour in the remaining broth and stir in the dried thyme and bay leaf.
  8. Secure the lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on High for 5 minutes.
  9. Perform a Quick Release of the pressure once the timer beeps.
  10. Remove the bay leaf and stir in salt and black pepper to taste.
  11. Garnish with fresh chopped parsley before serving.