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Instant Pot Cabbage and Noodles with kielbasa – Haluski – is a simple dinner of with buttered egg noodles, cabbage, onions and smoked sausage. Easy and so good!
I am super excited to share this pressure cooker fried cabbage and noodles recipe with you today! Made with egg noodles, cabbage, Polish sausage and lots of butter, this Slovak Haluski is old world comfort food and even has its own cult-like following.
I grew up on my grandma’s Haluski, and my kids love it as much as I do. Traditional Haluski is fried on the stove, but cooking it in the Instant Pot is much easier and saves time. Honestly, nothing really compares to fried noodles and cabbage, but this Instant Pot recipe comes soooo close!
You guys, I’ve been perfecting Haluski in the pressure cooker for quite a while now, and I finally got it right. You just have to make a couple adjustments to the classic recipe, but it really does work! Trust me on this.
Growing up, we had noodles and cabbage as a side dish with fish or kielbasa. My recipe uses kielbasa, so this is basically a one pot meal — my favorite!
How to Make Fried Cabbage and Noodles with Kielbasa (Halusky) in the Pressure Cooker
The base for Haluski is chopped onions fried in butter — We’re talking lots of buttah! It’s the best smell in the whole world!
I usually have a stick of butter cut up, and I gradually use the whole stick throughout the recipe. You can add a little olive or vegetable oil, as well. You can cook the onions longer to caramelize them, but for the Instant Pot version, I usually cook them just until they’re soft, along with the kielbasa.
Deglaze the pot, if you need to, with some of the water you’ll be adding later. Then, add your sliced cabbage over the meat.
You want to slice the cabbage in large chunks to prevent it from cooking down too much. I usually quarter the cabbage and cut out the core.
Next, add your egg noodles over the cabbage, and dot with more butter. Then, pour 2 cups of water over the egg noodles, and pressure cook it.
I’ve made Haluski in both the 6 quart and 8 quart. Everything fits better in the 8 quart, but it takes longer to reach pressure and release, so the noodles and cabbage ended up slightly overdone. I was able to cram everything into the 6 quart, and I liked the results a lot better.
After pressure cooking, start stirring the Haluski. You’ll find the noodles aren’t completely cooked yet, but as you stir them into the hot liquid, they’ll finish cooking and be just right! You can also hit the Saute button and cook off some of the extra liquid if you want.
You also want to stir in the remaining butter and use enough salt and pepper as you need to. This is maybe the only recipe where I don’t give exact amounts on the seasoning because people tend to have strong feeling on how this dish should taste!
I like to dump everything into a large casserole dish to help cool the noodles and cabbage down so that they don’t overcook. The remaining liquid should be absorbed as the dish cools down.
What to Serve with Haluski
Serve the cabbage and noodles with sour cream or cottage cheese if you want. Or eat it just like this.
You might also serve some peas as a side dish or mixed into the pot at the end. Add some rye bread and pickles to round out the meal, and this will take you right back to Baba’s kitchen in Pittsburgh!
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Similar Recipes You Might Like
- Instant Pot Cabbage Roll Soup
- Homemade Cheddar Potato Pierogi
- Instant Pot Smoked Sausage Mac and Cheese
- Creamy Kielbasa Tortellini
Instant Pot Cabbage and Noodles Recipe
Instant Pot Cabbage and Noodles
Equipment
Ingredients
- 1 stick butter divided
- 1 medium onion chopped
- 1 rope kielbasa smoked sausage sliced
- 1 small cabbage cored and sliced
- 1 pound extra wide egg noodles
- 2 cups water
- salt and pepper to taste
Instructions
- Hit SAUTE on the Instant Pot, and when it reads Hot, add 1 tablespoon of butter, the onion and kielbasa, and cook until onions are slightly soft
- Hit CANCEL, and use some of the water to deglaze pot, if necessary
- Add the sliced cabbage, then egg noodles and then, the water. The water won't cover the noodles, but this is fine. Add 3 tablespoons of butter over the noodles
- Place the lid on the pressure cooker, make sure vent is on Sealing position, then hit PRESSURE COOK for 2 minutes. Pot will take a few minutes to reach pressure, then begin cooking
- When pot beeps, do a quick or gradual quick release if liquid squirts out. When pin drops, remove lid, and hit CANCEL to turn pot off.
- Noodles will not be fully cooked, but start stirring everything together, and they will soften and cook as you mix them with the liquid from the pot. Hit SAUTE and cook for 1 or 2 minutes to help reduce extra liquid if needed.
- Hit CANCEL, stir in remaining butter, and add salt and pepper to taste
- Pour Haluski into a serving bowl or platter, and serve with sour cream or cottage cheese, if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this pressure cooker Haluski recipe as much as we do!
Made this again tonight, still a family favorite.
Just made this (sans sausage) as a side for my corned beef. Turned out perfect! I was skeptical at the noodles finishing cooking as you stirred, took about 5 min vs the 1-2 stated in recipe, but they do cook through to the perfect tenderness. Only thing changed is adding 3Tbsp of minced garlic before adding the water. And I love that they’re not literally dripping in butter like they always seem to on the stovetop. Will definitely make this one again!
4/5 because I altered the recipe a bit to my tastes.
Turned out perfect and delicious! Huge hit with the family and not too hard to make.
I’ve made this about 5 times now, and it is always a hit! My BF, who hates leftovers, always asks for this the next day. Last time I used andouille (New Orleans) sausage and this time I used bratwurst. Both andouille and kielbasa are amazing, bratwurst was just good. This time my cabbage was huge, so we’ll be eating this for a few days.
So glad you liked the cabbage and noodles, Theresa. Thanks for sharing your variations!
Such a quick, easy, and delicious dish!
Second time making this… still a favorite! This time I added 1/4 cup of half and half at the end with the butter. Gave it a nice texture.
That sounds so good! Thank you for sharing, Theresa!
Thank you for a quick version of Cabbage and Noodles! This was so easy, fast and delicious, I did have to add alittle more liquid and pressure cook for one more minute to finish the noodles in my 8 quart instant pot!
We will definitely be making this again!
I’m so happy to hear this, Sharon. Thank you so much!
I made this today and it was delicious. I used two bags of cabbage. When the food was done I was worried because the noodles didn’t seem cooked. But when I stirred it they cooked right through. Thank you for an amazing recipe
So glad you liked the recipe, Vanessa! Thank you!
I left a comment this morning, so I’m not sure why it’s not here but I really need these two questions answered so I can start prepping for dinner tonight 🙂
1. Can I half this recipe? If so, what will the cook times change to, if at all?
2. Can I sub out the water for chicken stock instead? If so, do I need to change the amount of liquid in any way?
You can halve the recipe, but the cook time stays the same. And you can definitely sub chicken broth for the water — the liquid amount stays the same.
Thank you so so much Dee for getting back to me 🙂 It’s just me in the home so don’t want so much going to waste.