I’m no fan of cold weather except when it comes to soup or “stoup” (somewhere between soup and stew). The other night I pulled out my Instant Pot and made this delicious cabbage, potatoes and sausage dish which we all loved.
Disclosure: This post contains affiliate links. Thank you for supporting Life With Dee!
One of the things I love about making soups or stews in the Instant Pot rather than stovetop is that I can set it and leave it alone. Don’t get me wrong…sometimes I enjoy hanging out in the kitchen stirring and piddling about, maybe enjoying a glass of wine as I cook. But there are days when I have other things to do – or maybe just want to read and drink tea in the library – and it’s nice to know that dinner is cooking away on its own without further attention from me.
This particular cabbage dish is easy, economical, and very hearty. It also makes great leftovers so while you can definitely cut this recipe in half, don’t hesitate to make the full amount if you have the means of heating up leftovers for lunch.
I made it with smoked sausage but it would also be good with bacon or leftover ham. You can also make a vegetarian version by omitting the meat and using vegetable broth. A couple of drops of Liquid Smoke could be added to give it a smoky, meaty flavor if desired.
I served it over cooked Amish egg noodles and sprinkled a little grated cheese and freshly ground pepper on top. A piece of toasted baguette and really good butter is all you need to complete this meal.
Cabbage, Potatoes and Sausage
an Instant Pot recipe
Ingredients
- 1 tablespoon olive oil
- 1 package smoked sausage, cut in one inch pieces
- 1 diced onion
- 4-6 small potatoes, peeled and cut in one inch chunks
- 1 small head of cabbage, chopped
- 1 quart chicken broth
- black pepper, Creole seasoning
Instructions
- Set Instant Pot to saute setting and add oil.
- When oil starts to shimmer add smoked sausage.
- Cook about two minutes then add onion.
- Continue to cook a few more minutes until onion is translucent and just starting to brown in a few places.
- Pour in chicken broth and stir to loosen any browned bits.
- Add cut up potatoes.
- Close lid making sure vent is closed.
- Cook on high pressure for 8 minutes.
- Release pressure, open lid, add chopped cabbage, and stir well.
- Close lid, again making sure vent is closed.
- Cook on high 5 more minutes.
- Release pressure, open lid, season to taste with freshly ground black pepper and Creole seasoning.
Links to my other Instant Pot recipes:
Instant Pot Cookbooks
Greg Hand says
November 16, 2016 at 5:20 pmThis recipe: http://lifewithdee.com/cabbage-potatoes-and-sausage-an-instant-pot-recipe/
calls for chicken broth in step 5 but I don’t see that in the list of ingredients. How much broth do you add?
Deanna Piercy says
November 16, 2016 at 8:02 pmOops! I fixed it. One quart. I’m so glad you caught that – thanks!
Lis says
January 19, 2017 at 4:14 pmI’m going to be making this the fist time this weekend. I was curious.. 1 quart of broth seems like a lot of liquid. I was thinking about trying with half that much.. do you think it will still come out well? I just did not want a lot of broth to go to waste, as my family tends to not eat it 🙂
Deanna Piercy says
January 19, 2017 at 4:19 pmIt depends on how many servings you need. A quart is 4 cups and if you’re making this as a main course I would say this recipe makes 4 or 5 generous servings. If you want it to be less of a soup you could certainly use less liquid. I don’t know how helpful that is. I tend to cook a lot “by feel”. Ha!
Lis says
January 19, 2017 at 4:51 pmThere are only 3 of us this weekend, so I think I’ll cut it down a bit – thanks so much!
Cynthia Livingston says
June 17, 2017 at 6:32 pmNever even looked at the manual because it seems none of them are worth a hoot any more. Went straight to the Internet and found your site. I found it to be just the ticket. A half hour later I had dinner on the table and was getting rave reviews! Thanks souch for the concise instructions, videos, and tasty recipe.
Deanna Piercy says
June 17, 2017 at 8:18 pmI’m so glad to hear you liked the recipe. I barely skimmed the manual myself. I read a few things online and then just started experimenting.
Maria says
September 10, 2017 at 1:14 pmThanks for the recipe! I mostly followed it, but used much less broth (1-1.5 cups), threw the cabbage in on top of the potatoes and cooked it all together for 5 minutes (QR). At the end there was still more liquid than I preferred so I threw in leftover rice and stirred it all up. It was delish and super easy, everything was cooked perfectly in just 5 minutes!
Deanna Piercy says
September 10, 2017 at 5:26 pmI’m glad you enjoyed it and were able to adapt it to your own tastes. I rarely follow a recipe precisely myself. 😉
Laura Phillips says
December 27, 2017 at 6:57 pmI am wanting to add frozen bagged shrimp with this. When would be a good time to add them. New to the instant pot world.
Deanna Piercy says
December 27, 2017 at 8:39 pmI haven’t tried it myself but I would layer the frozen shrimp on top after you add and stir in the cabbage. Cook 5 minutes as in the original recipe and be sure to do the quick release when done. If you try this I’d love to hear how it turned out.
Laura Phillips says
December 28, 2017 at 5:57 pmThis was amazing and my whole family loved it so much. The only thing we added was frozen shrimp at the last 5 minutes.
Deanna Piercy says
December 28, 2017 at 8:58 pmI’m so glad you liked it! I’d love to try it with shrimp sometime.
Cheryl says
January 22, 2018 at 2:07 pmI oven roasted tomatoes, and added them, I also added fresh garlic and celery to the onions. It’s cooking now, so not sure how it will taste! 😊
Deanna Piercy says
January 22, 2018 at 2:18 pmSounds delicious. Do come back and let me know how it turned out.
Patti says
February 25, 2018 at 7:28 pmI’m curious-were the potatoes supposed to turn to mush making it a thick broth/sauce? I saw where someone above said the cooked potatoes and cabbage together for 5. That is how I may try it next time
Deanna Piercy says
February 25, 2018 at 9:42 pmIt worked for me as written and as you can see in the photo, the potatoes still held their shape. I’m making this again this week and will double check the timing. I did a little research, though, and apparently different types of potatoes take different amounts of time. The size of the chunks would likely matter as well.
Martha Tomsic says
May 19, 2018 at 9:29 pmI just received the Mealthy Pot whiuch is very similar to my daughter’s Instant Pot. Can I use the same recipes in it?Same concept just different pot. The recipes sound so good.
Deanna Piercy says
May 20, 2018 at 3:33 pmI’m not personally familiar with the Mealthy Pot but I would think so. Maybe start with something very forgiving, such as a soup recipe. Or beans. I’d love to hear your experiences after you try some of my recipes.
DEBBIE says
June 4, 2018 at 10:12 pmThis was excellent!! My husband is doing low carb, so I subbed Kohlrabi for the potatoes. Threw uncooked frozen shrimp in with the cabbage and cut back on the cook time for 2-3 minutes for both steps.
Deanna Piercy says
June 5, 2018 at 8:48 pmI just love it when people adapt recipes to suit their needs. I’m so glad this worked for you. My husband is supposed to be reducing his carbs so I ought to give your version a try. Thanks for sharing!