Pressure Cooker Creamy Kielbasa & Potatoes

This is very delicious, hubby declared it's his new favorite Kielbasa dish (among the ones I've ever made him)! And I have to agree, could have eaten wayyy more than just a serving. It's great leftover, too. I made the YouTube short below during the first trial run of this recipe. And while it turned out super yummy, the cheese sort of falls apart in the sauce. Next time (and there will one soon!), I will try adding just 1/2 c. of the cheese for the pressure time, then transferring it to a dish to top with the remaining 2 c. cheese to pop under the broiler. Will post when I try that to share the results!

Link to my YouTube short "making of the recipe": https://youtube.com/shorts/VVIQAOA1_QU

Recipe inspired by this one: https://www.eatwell101.com/instant-pot-sausage-potato-recipe

Recipe below contains my modifications.

Ingredients:

14 oz. (1 pkg) Kielbasa sausage, sliced in rounds

1 small red onion, halved then sliced (makes half circle slices)

1 tsp. oil (I used olive oil, think canola might actually be better)

2-3 garlic cloves, minced (I used 2 large ones)

1 1/2 c. chicken broth

1/2 c. whole milk

1/4 c. heavy cream

1 T. Italian seasoning

1/2 tsp. Cajun seasoning

salt and pepper, to taste

1/2 T. butter

1 1/2 lbs. Yukon gold potatoes, cut in small cubes/chunks (mine were probably around 1/2"-3/4")

2 1/2 c. mild cheddar cheese, shredded (I shredded an 8 oz. block, which was about a half cup more than needed)

Directions:

1. In a 6 qt. pressure cooker, use the sauté setting to cook the Kielbasa rounds until they just start to brown. Transfer to a plate.

2. Add the onion and oil to the pot. Cook until onion has softened. Transfer to a plate. Turn off the cooker.

3. In a separate bowl. stir together the garlic, chicken broth, whole milk, heavy cream, Italian seasoning, Cajun seasoning, salt, and pepper.

4. Place the butter and potatoes in the cooker, then return the Kielbasa and onion to the cooker (atop the potatoes). Pour in the cream mixture. Top with the cheese (**see my note at beginning; you may wish to try my idea).

5. Close the cooker, making sure valve is set correctly for pressurizing. Select the "stew" setting (mine says 'meat/stew') and set for 9 min of pressure.

10. Immediately after the pressure cooking time has run out, press cancel and/or unplug. Do a quick release of pressure.

11. Once the pressure has been fully released, carefully open the lid. Dip up a bowl and enjoy!