In the realm of hearty and soul-warming soups, this Kielbasa and Cabbage creation stands out as a flavorful masterpiece. The journey begins by coaxing out the smoky essence of kielbasa through a careful sauté, creating a rich base for the soup. As the tantalizing aroma fills the kitchen, the medley of onions, garlic, carrots, and celery takes center stage, each ingredient contributing its unique character to the ensemble. The marriage of these vegetables creates a symphony of flavors, while the broth, infused with a medley of bay leaf, Italian seasoning, thyme, salt, and pepper, elevates the soup to a level of culinary artistry.
The introduction of red potatoes and green cabbage introduces a textural dance that adds layers to the soup’s profile. The decision to maintain a chunkier cut in the ingredients pays dividends, ensuring that each bite carries a delightful interplay of textures. Once the lid is secured on the pressure cooker, the magic of pressure cooking unfolds, allowing the vegetables to absorb the savory essence of the broth while retaining their firmness. The manual pressure release, carefully orchestrated, results in a gradual melding of flavors, transforming this soup into a harmonious blend of comforting and hearty goodness.
Upon lifting the lid, the visual spectacle of vibrant vegetables nestled in a flavorful broth is a prelude to the sensory feast that awaits. The smokiness of kielbasa intermingles with the sweetness of carrots, the earthiness of thyme, and the robustness of cabbage, creating a symphony of flavors that dance on the palate. This Kielbasa and Cabbage Soup, crowned with the aromatic touch of crusty bread, transcends mere sustenance; it becomes an experience that warms the body, soothes the soul, and invites moments of shared joy around the dining table. Whether savored as a family dinner centerpiece or a comforting solo indulgence on a chilly evening, this soup is a testament to the artistry of home cooking and the simple pleasure found in a well-crafted bowl.
Instant Pot Kielbasa Cabbage Potato Soup
1¼ 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\
Turn on the Sauté function. When display reads “Hot” add the kielbasa. Cook until lightly browned, stirring frequently. Remove from pot and set aside. Discard the fat.
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.
Add the garlic, carrots, and celery. Cook for about 30 seconds, Stirring well.
Add in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
Add the kielbasa back in.
Add potatoes and cabbage. Stir to combine.
Place the lid on the pot and set the Steam Release knob to Sealing (not on Ultra).
Cancel the Sauté function.
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.
When cook cycle ends, let pot naturally release pressure for 10 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!
When the pin in the lid drops. Open and slowly stir the soup. Taste and adjust salt, if needed.
Serve with some crusty bread.
By chopping the kielbasa and your vegetables a bit chunkier, they
will be a firmer when pressure cooked.