Easy Instant Pot Kielbasa Cabbage Soup

There’s something about a hot bowl of soup that just makes everything better. On busy weeknights, I often find myself reaching for my Instant Pot to make this kielbasa cabbage soup – it’s become a regular in our dinner rotation. I grew up eating lots of cabbage dishes, but this soup has a special place in my heart because it combines two ingredients my family never gets tired of: smoky kielbasa and tender cabbage.

What I really love about this recipe is how the Instant Pot does all the heavy lifting. Just toss everything in, set it, and walk away. No standing over the stove, no watching pots boil. By the time I’ve helped the kids with homework or folded a load of laundry, dinner is ready to go. And on chilly evenings (which we get plenty of here), there’s nothing more comforting than a steaming bowl of this hearty soup.

What Kind of Kielbasa Should I Use?

For soup recipes like this, smoked kielbasa is your best bet since it adds a rich, savory flavor that really makes the broth something special. You’ll find kielbasa made from different meats – pork is traditional and works great here, but turkey or beef versions are fine too if that’s what you prefer. Most grocery stores carry kielbasa in the refrigerated section near the hot dogs, and you might see it labeled as “Polish sausage.” Just make sure to get the pre-cooked, smoked variety rather than fresh kielbasa, as the smoking process gives it that deeper flavor that works so well in soups. When slicing it up, try to keep the pieces fairly uniform so they cook evenly.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here’s what you can swap if needed:

• Kielbasa: While kielbasa gives this soup its signature flavor, you can use other smoked sausages like andouille, Polish sausage, or even turkey kielbasa for a lighter option. The cooking time stays the same.
• Chicken stock: You can swap chicken stock with vegetable stock or even beef stock. If using regular (not low-sodium) stock, reduce the added salt in the recipe by half.
• Red potatoes: Any waxy potato works well here – try Yukon golds or white potatoes. Just avoid russet potatoes as they can get too mushy in the soup.
• Green cabbage: Feel free to use savoy cabbage or even Napa cabbage instead. If using Napa cabbage, add it during the last 2 minutes of cooking since it’s more tender.
• Italian herbs: Don’t have mixed Italian herbs? Use a pinch each of dried basil, oregano, and rosemary instead. Or simply add extra thyme.
• Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder instead of fresh garlic cloves.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot kielbasa cabbage soup is overcrowding your pot – make sure to stay within the max fill line, as cabbage takes up a lot of space before it cooks down. Another common error is adding the cabbage too early in the cooking process, which can make it mushy and overcooked – instead, add it after the pressure cooking cycle and let it soften using the residual heat for about 3-5 minutes. To get the most flavor from your kielbasa, don’t skip the initial sautéing step – browning the sausage creates a flavorful base that enriches the entire soup. For the best texture, cut your vegetables in uniform sizes so they cook evenly, and remember to release the pressure naturally for 5-10 minutes before doing a quick release to prevent the soup from becoming too cloudy.

What to Serve With Kielbasa Cabbage Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A thick slice of rye bread or pumpernickel is perfect for soaking up the flavorful broth – bonus points if you toast it with a bit of butter. For a complete Eastern European experience, try serving it with a dollop of sour cream on top and some fresh dill. If you want to add something fresh on the side, a simple cucumber salad with a light vinegar dressing helps balance out the richness of the soup. Keep in mind that this soup tends to get even better the next day, so don’t shy away from making extra!

Storage Instructions

Keep Fresh: This hearty kielbasa cabbage soup tastes even better the next day! Keep it in an airtight container in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each bowl more delicious than the last.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers, leaving some space for expansion. It’ll keep well in the freezer for up to 3 months. The potatoes might be a bit softer after freezing, but the flavor will still be great.

Warm Up: When you’re ready to enjoy your leftover soup, just heat it up on the stovetop over medium heat until it’s hot throughout. If it’s frozen, thaw overnight in the fridge first. You might need to add a splash of broth if it seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 tsp dried thyme
• 1 diced onion
• 1 tbsp olive oil
• 1 large bay leaf
• 1/2 tsp black pepper
• 6 cups low-sodium chicken stock (I like Swanson’s low-sodium)
• 4 minced garlic cloves (freshly minced for best flavor)
• 1 lb red potatoes (cut into 2 1/2-inch chunks)
• 2 carrots (sliced into 1/2-inch rounds)
• 1 1/2 cups chopped celery (1/2-inch pieces)
• 1 small head green cabbage (cut into 2-3 inch pieces)
• 1 tsp kosher salt
• 1 lb 4 oz smoked kielbasa (sliced into 1-inch pieces)
• 1/4 tsp Italian herbs

Step 1: Sauté the Kielbasa

Turn on the Sauté function on your pressure cooker.

When the display reads “Hot,” add the kielbasa slices to the pot.

Cook them until they are lightly browned, stirring frequently to ensure even cooking.

Once done, remove the kielbasa from the pot and set it aside.

Discard any excess fat left in the pot.

Step 2: Sauté the Vegetables

Add olive oil to the pot followed by the onion.

Stir well, using a spatula to scrape up any browned bits stuck on the bottom of the pan for extra flavor.

If needed, add a couple of small splashes of broth to help loosen them.

Next, add in the garlic, carrots, and celery and cook for about 30 seconds, stirring well to combine the ingredients.

Step 3: Add Broth and Seasonings

Pour in the broth and stir in the bay leaf, Italian seasoning, thyme, salt, and pepper.

Ensure all ingredients are well incorporated into the mixture.

Step 4: Combine Ingredients

Add the cooked kielbasa back into the pot.

Then, add the potatoes and cabbage, stirring everything together to make sure the flavors meld nicely.

Step 5: Pressure Cook the Soup

Place the lid on the pot securely and set the Steam Release knob to Sealing (make sure this is not set to Ultra).

Cancel the Sauté function.

Press the Manual (or Pressure Cook) button and set the time to 4 minutes at High Pressure using the +/- buttons.

The pressure cooker will take several minutes to build up to the necessary pressure before cooking starts.

Step 6: Release Pressure and Serve

Once the cooking cycle ends, allow the pot to naturally release pressure for 15 minutes.

Afterward, carefully manually release the remaining pressure by turning the knob to Venting; do this in bursts at first to avoid any soup from spewing out with the steam.

Once the pin in the lid drops, open the pressure cooker and gently stir the soup.

Taste and adjust the salt if needed.

Serve the soup hot, paired with some crusty bread for a comforting meal.