Activate the Sauté function. When the display shows « Hot, » add the kielbasa. Fry until lightly browned, stirring frequently. Remove from the pan and set aside. Discard the fat.
Add the olive oil and onion. Stir well and scrape the bottom of the pan to loosen any browned bits. If they are stubborn, add a few small pieces of stock to loosen them.
Add the garlic, carrots, and celery. Cook for about 30 seconds, stirring well.
Add the stock, bay leaf, Italian seasoning, thyme, salt, and pepper. Turn the rudder. Add
the kielbasa again.
Add the potatoes and cabbage. Stir to combine.
Place the lid on the pan and set the steam release button to Seal (not Ultra).
Cancel the Sauté function.
Press the Manual (or Pressure Cook) button or switch to Ultra. Set the time to 4 minutes using the +/- buttons or turn the dial. High pressure. It takes a few minutes for the pressure to build up.
When the cooking cycle is complete, allow the pot to release pressure naturally for 10 minutes. Then, manually release any remaining pressure by turning the dial to Venting (or pressing the Ultra button). You may want to do this in small pieces first to ensure no soup splatters with the steam!
When the pen falls into the lid, open the soup and stir slowly. Taste and add salt if needed.
Serve with crusty bread. Recipe
Notes:
Cutting the kielbasa and your vegetables a little more coarsely will make them
firmer when pressure cooked.
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