- Add the garlic, carrots, and celery.Cook for around 30 seconds, Mixing well.
- Add within the broth, inlet leaf, Italian flavoring, thyme, salt, and pepper. Stir.
- Add the kielbasa back in.
- Add potatoes and cabbage.Mix to combine.
- Place the cover on the pot and set the Steam Discharge handle to Fixing (not on Ultra).
- Cancel the Sauté function.
- Press the Manual (or Weight Cook) Button, or dial on Ultra. Set time to 4 minutes utilizing the +/- buttons, or dial.Tall Weight. It’ll take a few minutes for the weight to build.
- When cook cycle closes, let pot actually discharge weight for 15 minutes. At that point physically discharge the remaining weight by turning the handle to Venting (or thrust the button on the Ultra). You will need to do this in bursts at to begin with to form beyond any doubt no soup regurgitates out with the steam!
- When the stick within the cover drops. Open and gradually mix the soup. Taste and alter salt, in case needed.
- Serve with a few dried up bread.
- Recipe Notes
By chopping the kielbasa and your vegetables a bit chunkier, they
will be a firmer when weight cooked.
