No fancy ingredients here, just home cooked food that’s easy, wholesome and so tasty!
Sausage, Cabbage and Potatoes
Growing up, my grandmother would often make sausage, cabbage and potatoes in her big cast iron skillet. Whenever I saw that vacuum wrapped package of sausage in the fridge, I would get so excited, because it was one of my favorite meals.
It was tricky though, sometimes the sausage would be over cooked, sometimes the potatoes would fall apart and sometimes the cabbage seemed to dissolve all the way.
Didn’t matter, I loved it no matter how it was cooked.
A few weeks ago, I got to thinking about trying it in the Instant Pot. OMG. It came out perfect! Look at that photo – the potatoes are holding their shape, while still being fluffy and tender, the cabbage is buttery but not turned to mush and the sausage is perfect!
Ingredients to make Pressure Cooker Sausage, Cabbage and Potatoes
- Cabbage – cabbage is one of the ingredients that you don’t need to buy organic! Yay! It’s so inexpensive and perfect for budget cooking! Save some of the small inner leaves and make these Thai Beef Cabbage Wraps!
- Onions – onions are another ingredient that don’t need to be bought organic!
- Garlic – fresh garlic is best (and you don’t need to buy organic) though you can use jarred minced garlic in a pinch.
- Potatoes – these are must buy organic, luckily even organic they are not that expensive. For this recipe I like red potatoes, I think they hold their shape better and visually I think the red skins look prettier in the dish.
- Smoked Sausage – I try to buy organic, with humanely raised pork with no antibiotics if possible, but sometimes I can’t find it, so I just use regular. I usually buy kielbasa.
- Not pictured: salt, pepper, water, and olive oil.
How to Make Instant Pot Sausage, Cabbage and Potatoes.
Begin by chopping the onions into a small dice. Cut the sausage into bite sized pieces (I like to cut them in half lengthwise and then slice into 1/4 to 1/2 inch slices.) Mince the garlic. Dice the potatoes into about an inch to an inch and half dice. I like to leave the peels on, you can peel if you desire.
Turn the Instant Pot on to the sauté feature and swirl in about a tablespoon of olive oil. When it’s hot, add the diced onion.
Cook for a couple of minutes until the onions start to soften. Add the diced sausage and stir for about 2 more minutes.
Add potatoes and garlic to the instant pot and stir to combine and cook for a minute or two.
Add chopped cabbage, salt and pepper, and 1/2 cup of water. Stir to combine.
Lock lid in place and set valve to sealing.
Turn off sauté and set to high pressure for 2 minutes. When the 2 minutes are up, let the pressure release naturally for 5 minutes and then set the valve to venting to release pressure completely.
That’s it!! Remove the lid and taste and adjust for seasoning.
Making this in the Instant Pot was so easy! I didn’t make a note of how long it took to came up to pressure, but it was really fast because there wasn’t much liquid. So, you could easily have this on the table in about 30 minutes, maybe a smidgen longer.
Everything is cooked perfectly, the potatoes are holding their shape, the sausage is moist and the cabbage is buttery. I like to serve it with a fresh grating of black pepper and sometimes with a little whole grain mustard. So good!
More Delicious Instant Pot Recipes for you to Enjoy!
Another favorite made even easier in the Instant Pot are these Black Eyed Peas.
Did you know you could do pasta in the pressure cooker? These this Instant Pot Pasta alla Vodka!
Mushroom Barley Risotto is also pure comfort food and ready in under an hour!
How about a Classic Red Wine Beef Stew?
Instant Pot Sausage, Cabbage and Potatoes
- 2 small onions diced
- 3 cloves garlic minced
- 4 cups potatoes diced (about 1 to 1 1/2 inch)
- 6 cups cabbage roughly chopped
- 12 oz kielbasa cut into bite sized pieces
- 1/2 cup water
- 1 tbsp olive oil
- salt and pepper to taste
- Turn the pot to sauté and swirl in the olive oil. When it's hot add the onions and cook for about 1 minute or two.
- Add the sausage and stir to heat through about another minute or two.
- Add the potatoes and the garlic, stirring to coat.
- Add the cabbage and salt and pepper. Stir to combine and pour in 1/2 cup of water.
- Turn off the sauté, lock on the lid and set the valve to venting.
- Set the timer for 2 minutes at high pressure. When the cooking is complete, let the pressure release naturally for 5 minutes.
- Turn the valve to venting and let the pressure release completely. Open the lid, stir, taste and adjust seasonings.