Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins
Servings:
4
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.
Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the 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 Sauté function again.
Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.
Nutrition Facts (per serving)
476
Calories
35g
Fat
22g
Carbs
20g
Protein
