- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound sage pork sausage
- 1 cup water
- 1 teaspoon chicken soup base (such as Better than Bouillon®)
- 1 russet potato, diced
- 2 cups chopped cabbage
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 1 pinch ground allspice (optional)
- 1/2 cup milk, divided
- 1/2 cup half-and-half, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh dill, or to taste
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
- 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.
07/06/2019
recipepes.com
nstant pot® creamy cabbage sausage soup, recipe
PT15M
PT1H
5
455 calories
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