Using the Instant Pot® ensures that this comforting, creamy cabbage sausage soup is ready in no time.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
476 Calories
Recipe Instructions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
Step 2
Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.
Step 3
Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup water
ground black pepper to taste
2 cups chopped cabbage
1 pinch ground allspice
1 medium onion, chopped
1 pinch garlic salt, or to taste
2 teaspoons chopped fresh dill, or to taste
1 teaspoon chicken soup base (such as Better than Bouillon®)
