This is a super easy, delicious meal that is quick to make, and cooking in an Instant Pot will keep the kitchen cooler! There are many ways to switch up the flavors by using different types of sausage such as Italian, bratwurst, andouille, even chorizo!

Instant Pot Cabbage and Sausage

Serving: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients–

1 TBSP extra-virgin olive oil
1 pound smoked kielbasa sausage, sliced into ½-inch rounds
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 medium head green cabbage, cored and chopped into 1-inch pieces
1 cup low-sodium chicken, beef, or vegetable broth
1 bay leaf
1 tsp smoked paprika
½ tsp freshly ground black pepper
¼ tsp kosher salt
Fresh chopped parsley or dill for garnish

Directions:

1. Select the “Sauté” function on your Instant Pot and heat extra-virgin olive oil until shimmering, about 2 minutes.

2. Add sliced sausage in a single layer, in batches if needed so they are not crowded, and sear until lightly browned on both sides, approximately 3–4 minutes total, then transfer to a plate.

3. Add finely diced yellow onion to the pot and sauté until translucent, about 3 minutes.

4. Stir in 3 cloves minced garlic and cook until fragrant, 30 seconds.

5. Cancel the sauté mode and add the broth and stir to deglaze the bottom making sure no bits are stuck on the bottom.

6. Add the chopped green cabbage, smoked paprika, freshly ground black pepper, kosher salt, and stir to combine.

7. Return the seared sausage to the pot, nestling it into the cabbage mixture.

8. Insert the bay leaf.

9. Secure and seal the lid, and pressure cook on high for 2 minutes or 1 minute if you want more crunchy cabbage.

10. Do a quick release, remove the Bay Leaf and stir to mix well.

11. Transfer to a serving bowl and let rest to let flavors meld.

12. Garnish with fresh chopped parsley or dill.

Serve hot with crusty bread to sop up the juices, and mustard and/or red pepper flakes if one wants to punch up the flavor—it’s comfort food that feels gourmet without the effort.

Tip: can use bagged precut cabbage coleslaw for convenience and get a multicolor batch with carrot shreds. Set the cooking time to 0-1 minute.

To make it more hearty, add 5 cups of cubed sweet potatoes and increase the cooking time to 10 minutes OR add a bag of frozen cubed potatoes and keep the time the same.

Refrigerated leftovers are good for several days in an airtight container. Can freeze, just thaw out overnight for the best flavor and texture, and warm on the stove.

And the glory of the Lord will be revealed, and all people will see it together. Isaiah 40: 5