Instant Pot Kielbasa Cabbage Potato Soup is a Fall ‘comfort food’ soup if ever there was one! This simple and rustic soup has a rich broth and chunky carrots, green cabbage, and tasty smoked kielbasa. This pressure cooker Kielbasa Cabbage Potato Soup recipe is one of my family’s favorites!
Instant Pot Kielbasa Cabbage Potato Soup
When I put together my little Instant Pot Soup e-cookbook “For the Love of Soup” it was Fall. This was the BEST time to be making a lot of soups! My family had fun taste testing them, and this Instant Pot Kielbasa Cabbage Potato Soup was in the top 5.
I think because this is a rustic, simple soup, it speaks to anyone. It says “You can make this soup, it looks easy, you know you want to!” Well, I know I want to for sure! The ingredients are uncomplicated and easily found in the grocery store, and it is not difficult to make this soup in your Instant Pot®.
The one Pro Tip I will give you that makes a big difference in the outcome of this Instant Pot Kielbasa Cabbage Potato Soup is to cut the veggies on the thick side. Not so large that you can’t get them on a soup spoon and into your mouth, but thicker, or chunkier than you might normally cut them.
The photos in this post show them pretty well. This way they will hold up to the pressure cooking, and not be complete mush. They will be soft, as they are supposed to be for this recipe, and will retain their shapes.
I have many other Instant Pot soups you can try. Just use the search function and type in soup. Some of the results are for the slow cooker or stove top, but the pressure cooker soups all start with the words “Instant Pot” so you will know.
This simple and rustic Instant Pot Kielbasa Cabbage Potato Soup has rich broth and chunky vegetables, which pair well with the smoky kielbasa.
- 1 1/4 lb Smoked Kielbasa, cut in 1” pieces
- 1 Tbsp Olive Oil
- 1 Onion, chopped
- 4 cloves Garlic, pressed or minced
- 2 Carrots, chopped in 1/2” rounds
- 1 1/2 cups Celery, chopped in 1/2” pieces
- 6 cups Chicken Broth, low sodium
- 1 large Bay Leaf
- 1/4 tsp Italian Seasoning
- 1/2 tsp Thyme
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- 1/2 tsp Pepper
- 1 lb Red Potatoes, cut in 2 1/2” pieces
- 1 small head Green Cabbage, about 1 1/2 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 7 minutes using the +/- buttons, or dial. 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.
RESOURCES TO MAKE this recipe and more
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