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Ingredients
1 pound Italian pork sausages, cut into 1/2 inch slices
2 Cups onion, coarsely chopped
2 Tablespoons tomato paste
8 Cups chicken or turkey broth
2 Pounds russet potatoes, peeled & cut into 1 inch cubes
1 1/2 Pounds Savoy cabbage, cored & shredded
1/4 Cup fresh parsley, minced
1 Cup freshly grated Pecorino Romano cheese
Salt to taste
6 Slices hearty peasant bread (optional)
Freshly ground black pepper to taste
Instructions
Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2-3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.
Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Don't be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water, remove the lid, tilting it away from you to allow excess steam to escape.
Stir in the parsley, 1/3 cup of Pecorino Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.