This Instant Pot Boiled Kielbasa Dinner features cabbage, potatoes and corn and is ready in less than 15 minutes. It is a perfect summer meal when sweet corn is in season that the entire family will enjoy. You can also use frozen sweet corn on the cob in this dish.
Instant Pot Boiled Kielbasa Dinner
Barbara marked this recipe in her cookbook called The Working Cook many months ago. The one thing that kept her from making it is that the original recipe took two hours. Barbara, as a busy mom doesn’t ever have two hours to spare.
Now that she uses her electric pressure cooker often, she decided to modify the recipe to dramatically cut the cook time. The end result was a delicious crowd pleaser that was done in less than 15 minutes. Her hubby (who has never been a cabbage fan) even gave her a kiss after they ate and said, “thanks, that was really good.”
Barbara likes her potatoes and cabbage cooked really well and that’s reflected in the cook times below. If you prefer your cabbage with a little more bite to it, she recommends taking the cooking time down a minute or two.
You always have the option to finish cooking the veggies on the simmer mode in your Instant Pot.
The original recipe called for carrots instead of corn. Feel free to modify to your family’s taste.
- 2 Tablespoons butter
- 1 pound kielbasa cut into 2-inch chunks
- 1 onion sliced or chunked
- 2-3 large red potatoes washed and cut into large chunks (or small red potatoes, halved)
- 1/2 head of cabbage cored and cut into large wedges
- 3-4 ears of sweet corn broke into large pieces
- 1 1/2 cups water
- 1 Tablespoon vinegar
- 1/2 Tablespoon sea salt
- 1 teaspoon red pepper flakes
- Black pepper to taste
Turn on electric pressure cooker or Instant Pot to Saute Mode. Add butter and allow to melt; add kielbasa and onions. Saute for 3-4 minutes or until lightly browned.
Add potatoes, cabbage, and sweet corn in order.
Mix together water, vinegar, sea salt, red pepper flakes and black pepper. Pour over veggies/kielbasa.
Cover, and seal. Turn on cooker to high pressure for 4-5 minutes. (I recommend checking the instruction manual for your instant pot to see how many minutes they recommend for potatoes.)
Release pressure using the quick pressure release.
Uncover and check for doneness of vegetables. If additional time is needed to cook, use the simmer mode.
Tastes great with crusty bread.
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