1\u00bc lb Smoked Kielbasa, cut in 1\u201d pieces
\n1 Tablespoon Olive Oil
\n1 Onion, chopped
\n4 cloves Garlic, pressed or minced
\n2 Carrots, chopped in \u00bd\u201d rounds
\n1\u00bd cups Celery, chopped in \u00bd\u201d pieces
\n6 cups Chicken Broth, low sodium
\n1 large Bay Leaf
\n\u00bc teaspoon Italian Seasoning
\n\u00bd teaspoon Thyme
\n1 teaspoon Kosher Salt (or 1\/2 tsp table salt)
\n\u00bd teaspoon Pepper
\n1 lb Red Potatoes, cut in 2 1\/2\u201d pieces
\n1 small head Green Cabbage, about 1\u00bd lbs, cut in 2-3\u201d pieces<\/p>\n
Turn on the Saut\u00e9 function. When display reads \u201cHot\u201d add the kielbasa. Cook until lightly browned, stirring frequently. Remove from pot and set aside. Discard the fat.
\nAdd the olive oil and the onion. Stir well, scraping the bottom of the pan to get the browned bits up. If they are stubborn, just add a couple small splashes of the broth to loosen them up.
\nAdd the garlic, carrots, and celery. Cook for about 30 seconds, Stirring well.<\/p>\n
Add in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
\nAdd the kielbasa back in.
\nAdd potatoes and cabbage. Stir to combine.
\nPlace the lid on the pot and set the Steam Release knob to Sealing (not on Ultra).<\/p>\n
Cancel the Saut\u00e9 function.
\nPress the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 4 minutes using the +\/- buttons, or dial. High Pressure. It will take several minutes for the pressure to build.<\/p>\n
When cook cycle ends, let pot naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra). You may want to do this in bursts at first to make sure no soup spews out with the steam!<\/p>\n
When the pin in the lid drops. Open and slowly stir the soup. Taste and adjust salt, if needed.<\/p>\n
Serve with some crusty bread.
\nRecipe Notes
\nBy chopping the kielbasa and your vegetables a bit chunkier, they
\nwill be a firmer when pressure cooked.<\/p>\n\n