Ingredients50 m servings 476
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
Per Serving: 476 calories; 34.5 21.6 20 94 1370 Full nutrition
ReviewsRead all reviews 11
Followed the directions exactly and the flavor is wonderful. Easy and delicious.
Great soup. Used chicken stock and all whole milk. Ended up natural releasing for about 10 min while I finished up something else, then did pressure release. Thickened up quickly after adding...
Made this exactly according to the recipe, and I wouldn't change a thing! It was absolutely delicious, both my wife and I loved it. Creamy, a little thick, just the right kick from a combinatio...
This delicious. We didn’t use the instant pot but still was great. We will make again for sure
Easy and delicious. My wife asked for it again and leftovers don't last long.
I did not use an instant pot, just on the stove. I used More broth, probably 4 cups, more potatoes and more cabbage but the left the milk & 1/2 the same. I also didn't have sausage as I wante...
Great meal for a cool evening. Made it on the stovetop and eliminated the Allspice. Took about 15 minutes longer, so still pretty quick.
SO delicious! I added chopped ginger root (about a teaspoon) just for good measure and it turned out fabulous. My hubby is still raving and wants another batch! Will double next time...