Once you put all of the ingredients into the pot and push the button, you have more than an hour to do other things while the pot comes to pressure, the soup cooks, and the pot releases—and then this warming, comforting one-dish dinner is ready!
Serves 6
Prep: 20 minutes
Closed Pot: 1 hour 10 minutes
Total: 1 hour 30 minutes
4 slices Whole30-compliant bacon, chopped
1 medium yellow onion, chopped
½ cup chopped celery
6 cups Whole30-compliant chicken or Chicken Bone Broth (page 294)
1 package (10 ounces) shredded cabbage
3 medium carrots, peeled and chopped
1 large russet potato, peeled and cubed
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon white pepper
1 bay leaf
2 tablespoons cider vinegar
1 package (12 to 14 ounces) Whole30-compliant kielbasa, sliced
Fresh dill
On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the bacon and cook until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels. Add the onion and celery to the bacon drippings in the pot. Cook, stirring occasionally, until softened, 2 to 3 minutes. Add the broth, cabbage, carrots, potato, thyme, salt, pepper, bay leaf, and vinegar. Lock the lid in place.
Select Manual and cook on high pressure for 20 minutes. Use natural release.
Remove and discard the bay leaf. Add the kielbasa. Cover and let stand until heated through, about 5 minutes. Sprinkle servings with the crumbled bacon and fresh dill.