INSTRUCTİONS
Turn on the sauté function in the Instant Pot. Cook the chopped bacon for about 3-5 minutes until crispy.
Remove the bacon from the pressure cooker using a slotted spoon. Drain all oil except 1 tbsp.
Add the ground Italian sausage. Brown and crumble the sausages as they cook. When it turns color, add finely chopped garlic, chopped onion and sauté until soft. Drain any grease.
Add the spices, chopped turnip and water.
Close the lid and cook with pressure for 5 minutes. When the cook cycle is finished, let it naturally release the pressure for 10 minutes.
Remove the lid, add the chopped cabbage and cream. Stir the soup well and the cabbage will wilt and cook as you stir.
Just before serving, add cooked bacon and parmesan, if desired.
