Gather all of the ingredients together.

Chop the whole head of cabbage into 2-inch bite-sized pieces. Cut the kielbasa sausage into ½-inch rounds. Chop the onion into 1-inch pieces.

Turn on the Sauté setting. When the pot is hot, add the butter and the sausage pieces in a layer, if possible.

Brown the sausage on both sides, just enough to get some color, as kielbasa is a cooked smoked sausage.

Add the chopped onion and stir well. Cook, stirring occasionally, until the onion starts to soften.

Add in the garlic using a garlic press (or use minced garlic) and stir well. Cook, stirring, about 30 seconds, being careful not to burn the garlic.

Add the caraway seeds, salt, and pepper. Stir well.

Add a splash of the broth and use a wooden spoon to scrape up the browned bits off of the bottom of the Instant Pot (deglazing the bottom of the pot).

Pour in the remaining broth and stir.

Turn off the Sauté setting and then add the cabbage and stir.

Close the lid and set the steam release knob to the Sealing position, if not self-sealing.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes (5 minutes for softer cabbage). High Pressure. The pot will take a couple of minutes or so to come to pressure.

When the cook time has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. When the pin in the lid drops back down, open the lid.

Stir the contents of the pot and dish up the cabbage and sausage using a slotted spoon. There will be liquid left in the pot (it's very tasty!).

Serve hot.