Instant Pot Kielbasa Cabbage Potato Soup is classic comfort food. This rustic, hearty soup features a rich broth with chunky carrots, cabbage, red potatoes, and smoky kielbasa. It’s easy to prepare in a pressure cooker and is a favorite in our household.
Instant Pot Kielbasa Cabbage Potato Soup
This chunky, flavorful soup is one of my top Instant Pot recipes. Its straightforward ingredients and simple technique make it approachable for cooks at any level.
The secret to the best texture is cutting the vegetables a bit chunkier than usual. Not so large they won’t fit on a spoon, but thick enough to keep their shape after pressure cooking. The photos in this post illustrate the ideal size: the vegetables will soften but still hold together for a satisfying bite.
This recipe uses common grocery store ingredients and a 6-quart electric pressure cooker. It yields a comforting bowl of soup perfect for chilly evenings and pairs well with crusty bread.
Instant Pot Lemon Chicken Orzo Soup
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot French Onion Soup
Instant Pot Wild Rice Soup with Chicken
Instant Pot Taco Soup
If you enjoy Instant Pot soups, explore my collection of recipes for more easy, satisfying meals.
Instant Pot Kielbasa Cabbage Potato Soup
Equipment
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6-quart Electric Pressure Cooker
Ingredients
- 1 ¼ lb Smoked Kielbasa, cut in 1” pieces
- 1 Tablespoon Olive Oil
- 1 Onion, chopped
- 4 cloves Garlic, pressed or minced
- 2 Carrots, chopped in ½” rounds
- 1½ cups Celery, chopped in ½” pieces
- 6 cups Chicken Broth, low sodium
- 1 large Bay Leaf
- ¼ teaspoon Italian Seasoning
- ½ teaspoon Thyme
- 1 teaspoon Kosher Salt (or 1/2 tsp table salt)
- ½ teaspoon Pepper
- 1 lb Red Potatoes, cut in 2 1/2” pieces
- 1 small head Green Cabbage, about 1½ lbs, cut in 2-3” pieces
Instructions
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Turn on the Sauté function. When the display reads “Hot,” add the kielbasa and brown it, stirring frequently. Remove the kielbasa and discard excess fat.
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Add olive oil and chopped onion. Stir, scraping the bottom of the pot to loosen browned bits. If needed, add a small splash of broth to deglaze.
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Add garlic, carrots, and celery. Cook about 30 seconds, stirring to combine.
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Pour in the chicken broth and add the bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
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Return the kielbasa to the pot.
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Add the potatoes and cabbage, then stir to combine.
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Place the lid on the pot and set the steam release to Sealing.
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Cancel the Sauté function.
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Select Manual or Pressure Cook on High for 4 minutes. It will take several minutes to build pressure.
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When the cook cycle ends, allow a natural release for 15 minutes. Then carefully release any remaining pressure in short bursts to prevent splattering.
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When the pressure pin drops, open the lid and stir the soup. Taste and adjust salt if needed.
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Serve hot with crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.