This Instant Pot Cabbage and Sausage is the perfect weeknight dinner option. It’s easy to make with minimum prep time, loaded with flavors and extra vegetables.
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When life gets busy, I am all about simplifying where I can, and this is how this effortless recipe was born. Using simple real food ingredients and some shortcuts, it delivers the perfect family-friendly dinner.
What makes this extra special
It’s naturally gluten-free and refined sugar-free.
It’s made in one pot, with fewer dishes to wash.
It takes only 10 minutes of active prep time—no need to peel potatoes if buying organic. Just quickly wash and cube them, roughly chop the cabbage; all of this will make the most of the prep time.
This recipe asking for only FOUR main ingredients.
It’s loaded with vegetables.
Extra flavorful and cozy.
Variations & Substitutions:
Feel free to use regular potatoes instead of the sweet kind variety. Better to choose red potatoes then since they will hold the shape better in the instant pot.
This recipe uses a spicy kind of kimchi made with cayenne pepper, chili pepper, and ginger root. It makes this dish delicious for spicy-food lovers. For picky eaters or to keep it more kid-friendly, use a mild kind of kimchi or simple sauerkraut.
Serve with sour cream or yogurt to bring the spiciness down.
Use regular green cabbage instead of purple kind.
Add some extra spices if desired: smoked paprika, garlic, onion powder, thyme.
Gather the ingredients. Prepare the instant pot. Open the jar with kimchi and put the mixture in the instant pot to cover the bottom.
Potatoes. Wash and cube potatoes, approximately half-inch in diameter, add to the instant pot.
Cabbage. Chop the cabbage roughly, add to the pot.
Sausage. Slice the sausage links, add them to the pot.
Cook. Add salt and a cup of water to the pot. Close and seal the lid on the pot. Set the settings to cook for 10 minutes on “HIGH.” Allow pressure to build. Once cooked, release the pressure naturally.
Serve. Once the air is released, open and stir. Serve with yogurt.