Description
A quick and easy recipe for a hearty sausage and cabbage dish made in the Instant Pot.
Ingredients
Scale
- 10 ounces pre-cooked Italian or Polish sausage, sliced (about 4 pieces)
- 1 head of cabbage, roughly chopped
- 4 cups reduced-sodium vegetable or chicken broth
Instructions
- Add the broth to your 6-quart or 8-quart Instant Pot, along with your sliced sausage and chopped cabbage. You don’t need to worry about cutting the cabbage uniformly, as it will get cooked down.
- Lock on the lid and set the cooking time to 2 minutes at high pressure.
- When the cooking time is up, use the quick-release and then carefully remove the lid.
- Use a spatula to stir the ingredients and transfer to a serving bowl. Serve hot.
Notes
- This dish is perfect for a quick weeknight dinner.
- Feel free to add other vegetables as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg