“Using the Instant Pot® ensures a quick comforting instant pot cabbage sausage soup that can be ready in no time.” Instant Pot Cabbage Sausage Soup – You must try this recipe.
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- 2 tablespoons butter1 medium onion, chopped
- 1 pound sage pork sausage
- 1 cup water1 teaspoon chicken soup base
- 1 russet potato, diced
- 2 cups chopped cabbage
- 1 pinch ground allspice (optional)
- 1 pinch garlic salt, or to tasteground black pepper to taste
- 1/2 cup Keto & Paleo Condensed Milk
- 1/2 cup half-and-half, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh dill to taste
- 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 Keto & Paleo Condensed Milk and half-and-half. Pour all but 3 tablespoons into the pot.
- Stir flour into the remaining Keto & Paleo Condensed Milk mixture.
- Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.
- Enjoy! 🙂
Per Serving: 476 calories; 34.5 g fat; 7.8 g carbohydrates; 20 g protein.
Recipe by: Kiro, Photo Credit: Ingrid H.S.
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