PRESSURE-COOKER BEEFY CABBAGE BEAN STEW
While we were on a small-group quilting retreat, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed the recipe around for others to enjoy-now I'm passing it on to you. -Melissa Glancy, La Grange, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker., Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 591mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SOUTHERN CABBAGE FOR THE PRESSURE COOKER
A good pot of cabbage can be served stand-alone with some cornbread or as a side dish to your favorite meal. Preparing cabbage in a pressure cooker preserves most of the nutrients and produces a very sweet yet savory dish. This recipe is quick, flavorful and easy!
Provided by EyeSpy
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Chop cabbage into 1- to 2-inch pieces.
- Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
- Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
- Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
- Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 8.6 g, Cholesterol 22.4 mg, Fat 10.6 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 154.9 mg, Sugar 4.7 g
WW SIMPLY FILLING SLOW COOKER BEAN & CABBAGE SOUP RECIPE
This slow cooker bean and cabbage soup is easy, healthy & satisfying with just 198 calories, 0 WW Freestyle SmartPoints & works with Simply Filling.
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 8h20m
Number Of Ingredients 8
Steps:
- Ideal slow cooker size: 4- to 5-Quart.
- First puree 1 can of the beans with a little water in your blender or food processor.
- Combine the pureed beans and remaining ingredients in your slow cooker.
- Cover and cook until the vegetables are tender, 4 to 6 hours on HIGH or 6 to 8 hours on LOW.
Nutrition Facts : ServingSize 1 generous cup, Calories 196 kcal, Carbohydrate 37.5 g, Protein 14.7 g, Fat 1.6 g, Fiber 9.2 g
INSTANT POT CABBAGE
Step-by-Step Guide on how to cook Instant Pot Cabbage! Quick and easy way to make tender-crisp Garlic Buttered Cabbage packed with flavors and nutrients. Tasty, budget-friendly, healthy vegetable side dish.
Provided by Amy + Jacky
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Cut Cabbage: Remove outer leaves and cut cabbage into 8 wedges. Rinse cabbage under cold water to remove any dirt.
- Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot. Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges, and ensure they're all partially submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender), then Quick Release. Open the lid carefully.
- Serve: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary. Amy + Jacky's Tip: If you want more tender cabbages, use "Saute" function to cook it some more.
Nutrition Facts : Calories 178 kcal, Carbohydrate 20 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 468 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
VERY VERSATILE BAKED BEANS WITH CABBAGE
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.
Provided by Lukas Volger
Categories Dinner Bean Bake Cabbage Healthy White Wine Tomato Garlic Onion
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
- Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
- Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
- Serving Suggestions:
- Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
- Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
- Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
- Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
- Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
- Do Ahead
- Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.
ALL-IN-ONE CABBAGE WITH BEANS & CARROTS
Perfect with chicken or fish, there's no need to serve another side with this medley on the table
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.
Nutrition Facts : Calories 169 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Protein 10 grams protein, Sodium 1.17 milligram of sodium
INSTANT POT® NAVY BEAN AND HAM SOUP
A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.
Provided by StanDiego
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
- Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
- Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g
NAVY BEANS IN THE PRESSURE COOKER
This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.
Provided by threeovens
Categories Beans
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a pressure cooker and secure lid.
- Bring to high pressure over high heat, then reduce heat to but maintain pressure.
- Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.
SLOW COOKER NAVY BEAN SOUP WITH KIELBASA
Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.
Provided by DrGaellon
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt.
- Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours.
- Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.
Nutrition Facts : Calories 398.8, Fat 17.9, SaturatedFat 5.2, Cholesterol 32.7, Sodium 784.1, Carbohydrate 41.4, Fiber 15.4, Sugar 5.3, Protein 19.4
INSTANT POT WHITE NAVY BEANS (NO SOAK)
Here's how to use your Instant Pot to make white navy beans - a simple and quick method for cooking dried navy beans beans in a pressure cooker in around an hour! No soaking required.
Provided by Carmy
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Rinse your dried navy beans and combine all the ingredients into the Instant Pot.
- Press manual on your Instant Pot and set the timer for 25 minutes. It can take up to 15-20 minutes to pressure up. When done, natural pressure release or quick release after 10-15 minutes.
Nutrition Facts : ServingSize 6 servings, Calories 255 kcal, Carbohydrate 42 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 17 g, Sugar 3 g
PRESSURE COOKER CABBAGE SOUP
Ready for this easy pressure cooker cabbage soup recipe? If you love your Instant Pot and cabbage then this may become your favorite dinner ever!
Provided by The Typical Mom
Categories Appetizer Entree Main Course Soup
Time 27m
Number Of Ingredients 10
Steps:
- Turn your pressure cooker to saute and add your olive oil, diced onion and 1 lb. of ground sausage. Add minced garlic about half way thru. Cook until sausage is no longer pink then turn your pot OFF.
- Dump your can of diced tomatoes, spaghetti sauce, Worc. sauce, and broth into your pot and stir. (we add 32 oz. of broth, then add another cup when it is all done if we want it thinner/soupier)
- Pour your uncooked white rice into your liquid, DO NOT Stir. Separate the leaves in your chunks of cubed cabbage and measure out about 6 cups.
- Put your 6 cups of cubed cabbage leaves into your Instant Pot and gently push down into your liquid.
- Put your lid on, close your steam valve, and push your rice button.
- It will automatically set to low, for 12 minutes.
- Do a quick release when done and enjoy, great with some shredded parmesan on top!
Nutrition Facts : ServingSize 4 oz, Calories 409 kcal, Carbohydrate 28 g, Protein 17 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 1686 mg, Fiber 4 g, Sugar 10 g
CABBAGE AND NAVY BEANS IN A PRESSURE COOKER
Categories Soup/Stew Bean Vegetable Stew Low Carb Quick & Easy High Fiber Fall Winter
Yield 8 bowls
Number Of Ingredients 10
Steps:
- Brown bacon in pressure cooker. Add onion, sauté until soft Add beans, clove, bay leaf and chicken stock to cover. Cook at high pressure 35 minutes. Release pressure. Add cabbage, vinegar and honey, stir. Put on high pressure 12 minutes more. Release pressure and serve
INSTANT POT 15 BEAN SOUP
This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham, fifteen different types of beans, and good-for-you veggies.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Soup
Time 1h40m
Number Of Ingredients 14
Steps:
- Set aside seasoning packet. Rinse beans in a colander and remove any debris.
- Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
- Add the garlic and sauté for 1 minute more.
- Add the rinsed beans, 2 quarts water, and ham bone.
- Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
- After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 258 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 7 grams fat, Fiber 14 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 325 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- Sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and set aside.
- Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and 1/2 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.
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