Instant Pot Haluski with Kielbasa is a dish of buttery noodles and cabbage with savory kielbasa. This easy, one-pot recipe makes delicious comfort food!
Haluski is a dish of buttery egg noodles and fried cabbage. It’s a warm and comforting meal that’s perfect during cooler months.
Haluski can be served as either a side dish or as a main dish. This Instant Pot version adds in kielbasa to make it a heartier main dish.
The sauce is optional, but it does add additional creaminess and a bit of acidity to cut through some of the richness.
Ingredient notes and substitutions
- Butter: I like to use salted butter, but you can use unsalted butter and season with salt to taste at the end. You could also use olive oil in place of the butter if you prefer.
- Onion: Either white or yellow onion will work.
- Kielbasa: The sizes keep changing on kielbasa packages, so use the size listed as an approximation of what you’ll need. You can use smoked sausage, kielbasa, or even turkey kielbasa.
- Noodles: It’s important to use wide egg noodles. The narrower egg noodles will cook in less time, and you’ll end up with overcooked pasta.
- Horseradish: This is ground horseradish root, not prepared horseradish sauce. If you’d prefer to use the prepared horseradish sauce, omit the mayonnaise or additional sour cream and slightly decrease the amount of sour cream.
How to make Instant Pot haluski with kielbasa
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press Sauté. When the Instant Pot reads hot, add butter.
Step 2: When butter melts, stir in the onion and cook 1-2 minutes, or until onion is beginning to soften.
Step 3: Add kielbasa, and cook until it is starting to brown, stirring regularly.
Step 4: Add cabbage, salt, and pepper, and cook 5-10 minutes, or until cabbage has wilted, stirring occasionally.
Step 5: Add chicken broth, and scrape up any browned bits from the bottom of the pot.
Step 6: Add the egg noodles and press them down into the broth but don’t stir in.
Step 7: Close and lock the lid. Press manual high pressure and adjust the cooking time to 6 minutes.
Step 8: When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
Step 9: Unlock the lid and give everything a good stir. If the noodles aren’t done, set the lid on while you make the sauce.
Step 10: If making the sauce, stir the sour cream, mustard, mayonnaise, horseradish, and salt together until well combined.
Step 11: Serve with the sauce and sprinkled with fresh parsley.
Tips
- Sauce: The sauce is optional. It adds some creamy tanginess to help cut through the richness of the dish, but it is optional.
- Vegetarian: If you’d like to make this recipe vegetarian, use vegetable broth in place of the chicken broth and omit the kielbasa. You could also substitute the kielbasa with a veggie smoked sausage or kielbasa.
- Dairy-free: To make this recipe dairy-free, use olive oil in place of the butter, and substitute dairy-free sour cream for the sour cream.
Serving suggestions
This recipe is fairly complete on its own, but you can serve it with additional steamed veggies, a fresh green salad, fruit salad, or dinner rolls on the side.
Storage
Store any leftover haluski with kielbasa in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
Equipment
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 13.5 ounces kielbasa or smoked sausage sliced
- 10 cups shredded green cabbage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups reduced-sodium chicken broth
- 12 ounce package dried wide egg noodles
Sauce
- 1/2 cup sour cream
- 3 tablespoons stone ground mustard
- 2 tablespoons mayonnaise or additional sour cream
- 1/4 teaspoon horseradish
- 1/4 teaspoon salt
- Chopped fresh parsley
Instructions
- Press Sauté.
- When the Instant Pot reads hot, add butter.
- When butter melts, stir in the onion and cook 1-2 minutes, or until onion is beginning to soften.
- Add kielbasa, and cook until it is starting to brown, stirring regularly.
- Add cabbage, salt, and pepper, and cook 5-10 minutes, or until cabbage has wilted, stirring occasionally.
- Add chicken broth, and scrape up any browned bits from the bottom of the pot.
- Add the egg noodles and press them down into the broth but don’t stir in.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 6 minutes. It should take about 10-15 minutes to come to pressure.
- When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
- Unlock the lid and give everything a good stir. If the noodles aren’t done, set the lid on while you make the sauce.
- If making the sauce, stir the sour cream, mustard, mayonnaise, horseradish, and salt together until well combined.
- Serve with the sauce and sprinkled with fresh parsley.
Notes
- Butter: I like to use salted butter, but you can use unsalted butter and season with salt to taste at the end.
- Onion: Either white or yellow onion will work.
- Kielbasa: The sizes keep changing on kielbasa packages, so use the size listed as an approximation of what you’ll need.
- Noodles: It’s important to use wide egg noodles. The narrower egg noodles will cook in less time, and you’ll end up with overcooked pasta.
- Horseradish: This is ground horseradish root, not prepared horseradish sauce. If you’d prefer to use the prepared horseradish sauce, omit the mayonnaise or additional sour cream and slightly decrease the amount of sour cream.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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