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® TURKEY SOUP
Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.
Nutrition Facts : Calories 262 calories, Carbohydrate 27.8 g, Cholesterol 44.3 mg, Fat 5.9 g, Fiber 4.2 g, Protein 23.4 g, SaturatedFat 1.4 g, Sodium 856.4 mg, Sugar 4.4 g
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