Rating: 4.5 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.

  • Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.

  • Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Nutrition Facts

476 calories; protein 20g; carbohydrates 21.6g; fat 34.5g; cholesterol 94.2mg; sodium 1370.4mg. Full Nutrition