Instant Pot Cabbage Soup Food
INSTANT POT CABBAGE SOUP
Cooking cabbage soup in your Instant Pot helps to maintain a bit of texture in the ingredients, though not too much crunch. Veggie-packed, yet still bright and fresh-tasting, the flavors in this ultra-healthy soup don't get muddy as vegetable soups sometimes do. If you want to get creative, you can easily add lots of other vegetables to this Instant Pot soup-either based on your taste preference, or what you need to use in your produce drawer. You can easily make this low-calorie soup vegetarian or vegan: simply trade out the chicken stock for vegetable broth. Or, if you want to up the protein a bit, we think it'd be delicious with browned turkey sausage stirred in.
Provided by Karen Rankin
Time 45m
Yield Serves 8 (serving size: 1 1/2 cups)
Number Of Ingredients 13
Steps:
- Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes. Add oil, onion, carrots, celery, and garlic. Cook, stirring often until vegetables are slightly softened, about 6 minutes. Stir in cabbage, green beans, and salt. Add canned tomatoes with their juices, and chicken stock. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 15 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
- Stir in the dill and parsley, and serve hot.
Nutrition Facts : Calories 138, Carbohydrate 20 g, Fat 5 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 610 mg, Sugar 10 g, UnsaturatedFat 4 g
INSTANT POT® CABBAGE SOUP
Beefy cabbage soup prepared using the Instant Pot®. May also be prepared on stove top or slow cooker.
Provided by the bug
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 20.9 g, Cholesterol 35.5 mg, Fat 7.5 g, Fiber 6.2 g, Protein 14.7 g, SaturatedFat 2.8 g, Sodium 772.5 mg, Sugar 7.6 g
INSTANT POT® VEGETARIAN CABBAGE SOUP
Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.
Provided by sashman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
- Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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.
- Remove the lid and stir in dill and parsley. Serve hot.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 25 g, Fat 7.1 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 961.6 mg, Sugar 11.3 g
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- Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.
- Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.
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- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
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