Turn on the Sauté function. When display reads “Hot” add the kielbasa. Cook until lightly browned, stirring frequently. Remove from pot and set aside. Discard the fat.
Add the olive oil and the onion. Stir well, scraping the bottom of the pan to get the browned bits up. If they are stubborn, just add a couple small splashes of the broth to loosen them up.
Add the garlic, carrots, and celery. Cook for about 30 seconds, Stirring well.
Add in the broth, bay leaf, Italian seasoning, thyme, salt, and pepper. Stir.
Add the kielbasa back in.
Add potatoes and cabbage. Stir to combine.
Place the lid on the pot and set the Steam Release knob to Sealing (not on Ultra).
Cancel the Sauté function.
Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 4 minutes using the +/- buttons, or dial. High Pressure. It will take several minutes for the pressure to build.
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