Dark Red Kidney Beans Cabbage Soup In Instant Pot Food

INSTANT POT® CABBAGE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground sirloin, onion, and bell pepper. Cook and stir until meat is browned, about 5 minutes. Add cabbage, kidney beans, diced tomatoes, Worcestershire sauce, ketchup, sugar, black pepper, thyme, beef base, rosemary, and cayenne pepper. Pour in water and mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT RED KIDNEY BEANS SOUP [V]

Steps:

• Clean beans from impurities like small rocks. Soak them overnight if possible.
• Chop onion and bell peppers. Clean and chop the parsley too.
• Start sauteing onions and minced garlic in olive oil. Once onions become translucent add bell peppers. Lower heat to medium.
• While bell peppers are sauteing, peel carrots and slice them. You can also buy carrots already sliced.
• Add carrots to pot, stir and saute some more. Add the beans.
• Mix everything well, add tomato paste and chopped parsley. Add salt & water. Also at this point add chili powder and paprika. Stir one more time.
• Close the lid to Instant pot, cook for an hour. De-pressurize following safety instructions and check for taste and consistency. Add more to cooking time if needed. It took me 1 hr 40 minutes to cook the soup this last time but time varies on beans.
• Serve with rice, sliced chilis or jalapenos and if you like the combination of flavors, add a salad made with pickled vegetables for more authentic taste.

QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE

Steps:

• In a 4-quart pot, combine the water with the cabbage, beans, and olive oil. Cover and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and with an occasional stir, simmer the soup for 40 minutes until the beans are easily mashed with a fork.
• Using the back of a long-handled fork or spoon, mash some of the beans against the inside of the pot. (You can also remove about ½ cup to a dish and mash them then scoop them back into the pot.).
• Return the soup to a boil and add the pasta, rice and salt. Reduce the heat and continue to simmer, covered for 15 minutes then toss in the carrots, green beans and pepper.
• Simmer 10 more minutes until the vegetables are tender to your taste.
• Serve with some crusty bread.