1headgreen cabbage (core removed and sliced)about 6 cups shredded
6cupchicken brothlow-sodium preferred
1tbspWorcestershire sauce
1tspsmoked paprika
1tspdried thyme
1tspsalt
0.5tspblack pepper
1bay leafbay leaf
2tbspfresh parsley (chopped)for garnish
Instructions
Preparation Steps
Set the Instant Pot to SAUTE. Add olive oil and sliced smoked sausage; brown sausage for 3 to 5 minutes until lightly caramelized. Use a slotted spoon to remove and set sausage aside.
Add chopped onion to the pot and sauté 2 to 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Add cubed potatoes, sliced cabbage, browned sausage back to the pot, then pour in chicken broth. Stir in Worcestershire sauce, smoked paprika, dried thyme, bay leaf, salt and pepper.
Secure the lid and set the Instant Pot to MANUAL/PRESSURE COOK on high for 5 minutes. Ensure the vent is set to sealing.
When cook time is complete, perform a quick release of pressure by carefully turning the vent to venting. Once the pin drops, remove the lid.
Stir the soup, remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread if desired.
Notes
Leftovers store well refrigerated for up to 4 days. Reheat gently on the stove and add a splash of broth if soup thickens.