Instant Pot Creamy Cabbage Sausage Soup

This Instant Pot cabbage soup with sausage features tender potatoes, onion, and cabbage for a comforting, creamy dish that cooks in just 30 minutes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 476 Calories

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®)
• 1 pound sage pork sausage
• 1 russet potato, diced
• 0.5 cup milk, divided
• 0.5 cup half-and-half, divided

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.

Step 2

Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.

Step 4

Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.