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Turn IP on Saute, and once hot add the oil.
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Once oil is hot add sausage slices and cook until browned, 3-4 minutes. Remove from pot and set aside.
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Add onion and saute for 3-4 minutes until soft.
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Add garlic, oregano and Italian herbs, stir and saute for 30 seconds.
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Pour chicken broth into the Instant Pot, using a wooden spoon scrape the bottom of any bits that stuck to it.
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Add in the smoked sausage, Worcestershire sauce, cabbage, and finally the butter. Toss and sprinkle with a little salt and pepper.
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Cover the pot and lock the lid into place. Make sure the valve is set to sealing.
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Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit (Natural Release) for 5 minutes and then move the valve to venting. Remove the lid.
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Serve with parsley and oregano.