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|By :Jill McKeever|
|Browse Category||Soups, Stews & Broths|
|Duration||more than 2 hours|
|Diet||Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Slow Cook|
|Prep Time||10 minutes|
|Cook Time||120 minutes|
Very easy and Iused 2 jc potter Hot links
My teen son learned to make this in the iPot and it’s one of his favorite iPot dinners.
So good. My husband loves loves loves it
Followed directions. Too al dente for us. PC for 3 minutes then manual pressure release.
Turned out good. I had to use 4 cups of vegetable broth. Once done cooking as instructed, pressure cooked on High for 5 minutes. I added a little more salt once done cooking.
Love this soup
Wonderful! Iused adeles chicken apple sausage and red potatoes because i had extra here
This was great, i pc for 8 minutes after slow cooked.
Looks good, but maybe not low carb
After done not fully cooked as others have mentioned before. I pressure cooked it with high pressure and normal temperature for 15 minutes to finish the cooking. Very bland, will season to taste.
1 tsp salt
1/2 tsp pepper
I made it and enjoyed it. Agree that it needs 5 minutes PC to finish it.
I do not like this taking two hours to cook. Defeats the Instapot purpose.
This recipe is using the slow cook option. You could make it on pressure cook for 25-30 minutes.
For a starter to get you familiar with the cooker you’ll be more creative the next time, i made 2 batches the 2nd. one in less time.
Use bone broth, deer sausage, and habernero rotel tomatoes. It was awesome!!! Great recipe and very versatile. Can mix and match in so many ways!
2 hours did not cook the potoatoes and other veggies.
I admit I don’t read directions all the time. I got all the veggies chopped and diced. Threw it all into the pot. Then looked at the directions… 2 HOURS!! I was starving! Now what? I put it in on high pressure for 25 minutes. Perfect. The vegetables were not overcooked at all. One could add some coriander? Or other spices? But i thought it was perfect with salt and pepper. This will be a go to recipe in the future.
Saute/crumble w/butter bratwurst sausages. 1/2 a small cabbage + all other veggies required 900ml veg stock. Went with 3tsp salt. Pressure cooked on high for 15min, let sit for 10min then released steam. All cooked and tasty.
Really good. Used red cabbage. Next time will follow recipe ie green cabbage. Used 2 italian sausages. Very good
I made this the fast way like Sancho above. I used chicken broth instead of vegetable broth. I added a little cumin, paprika, and tarragon leaves. The flavor is amazing, but 25 min at high pressure was too long, everything is a little too soft. Next time I think I’ll cook it just a little less time. Most likely going to make this a weekly dish. Yum
Followed the directions to come back home to an unccoked meal.
We are sorry to hear that the recipe wasn’t fully cooked. Were the vegetables too hard?
When slow cooking make sure that the vegetables are diced into 1 inch cubes, the larger they are the longer the cooking time. Additionally, since the heating element is at the bottom, the Instant Pot slow cooks better with intermittent stirring .
Made this in the IP 25 minutes pressure cooked. Substituted parsnips for the potatoes to lower the carb count as im doing a keto diet. Used 1 pound of Italian sausage. Added a few diced chillies……delicious
I liked it very much. But I liked it even more when I took out the sausage. It did give it good flavor.
Came back to uncooked food, too. And then, b/c the settings for this recipe left it on Keep Warm instead of having a set time, when I cut on High Pressure to finish it so I could eat, I found out that food had burned, so I couldn’t even finish the food!
Yes, I stirred it before slow cooking & before first & second attempt at pressure cooking. Stirred down to the bottom. Not very happy
Turned out very good. Only thing is that after cooking according to the directions the cabbage was still a bit crunchy so i pressured cooked mine 2-3 minutes and then the cabbage was perfect. Thats just preference though.
I cooked this meal as directed and as others have stated the meal was not fully cooked. I am pressure cooking it for 5 additional minutes. Hopefully it will be fully cooked.
Saute the sausages first to get those brown bits for that flavor factor, scrape the brown bits with some of the broth, i used hot italian sausages, and fire roasted diced tomatoes. left out cabbage first, did high pressure for 25mins then added cabbage thereafter and cooked for 2mins. remainder of sausages at hand i pan fried it: kept it warm and ate it next day and topped some of the fried sausages. New favorite! thanks!
The soup gets quite close to the max fill line in my 6-quart Instant Pot, so be mindful not to stray too far from listed ingredient quantities (but a little over a pound of ground beef should be fine – you don’t need to be exact).