Instant Pot kielbasa and cabbage
Smoky kielbasa, tender cabbage, potatoes and carrots cooked together in a buttery broth in minutes, a whole cozy dinner from one pot.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.36 a serving
- 490 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 14 oz smoked kielbasa, 1 package
- ½ head green cabbage, about 1 lb
- 1 lb baby potatoes
- 2 carrots
- 1 yellow onion
- 1 tbsp butter
- 1 cup chicken broth
- 1 tbsp Dijon mustard, to serve (optional)
From your pantry
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp apple cider vinegar
Each serving has about 490 calories, 17 g protein, 36 g carbs and 32 g fat, and costs about $2.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green cabbage? Red cabbage or coleslaw mix works.
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
the kielbasa into 1-inch coins. Cut the cabbage into 2-inch pieces, the potatoes, cut the carrots into 1-inch chunks, and slice the onion.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Turn the Instant Pot to Sauté, the butter, and the kielbasa 4 minutes. Add the onion and cook 2 minutes more.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 6 min
Pour in the broth and from the bottom of the pot.
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Add the potatoes and carrots, pile the cabbage on top, and sprinkle with the salt, pepper and smoked paprika. Don’t stir.
Dolly’s tip: The pot will look very full. Cabbage shrinks a lot under pressure.Lock the lid, turn the valve to sealing, and pressure cook on high for 4 minutes.
Timer: 4 min
Turn the valve to venting to release the pressure right away, keeping your hand and face clear of the steam.
Dolly’s tip: A quick release keeps the cabbage from going mushy.Stir in the vinegar, check that a potato slides off a fork, and serve in bowls with the broth and mustard on the side.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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