Ingredients
30 ml butter
1 medium onion, chopped
450 g sage pork sausage
240 ml water
5 ml chicken soup base (such as Better than Bouillon®)
1 russet potato, diced
475 ml chopped cabbage
1 pinch garlic salt, or to taste
1 pinch ground allspice
ground black pepper to taste
120 ml milk, divided
120 ml half-and-half, divided
30 g all-purpose flour
10 ml chopped fresh dill, or to taste
Directions
Step 1
Turn on the Instant Pot and select the Sauté function. Add the butter and stir until melted. Cook and stir the onion in the hot butter until browned. Transfer to a plate. Add the sausage and cook until crumbly and browned, about 5 minutes.
Step 2
Add water and chicken soup base to the sausage in the pot. Return the onion to the pot. Stir in the potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Sauté function again.
Step 4
Combine the milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir the flour into the remaining 3 tablespoons of the milk mixture until incorporated, then pour the mixture into the soup. Stir until heated through and adjust the seasonings to taste. Garnish with fresh dill.