You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Cabbage is my all-around winner for most versatile veggie. It’s cheap and available everywhere and I always have one in the fridge to make fast salads, stir fries, or to use as a base for soups and one-pot meals love this one with smoked sausage.
Use this video/recipe as a roadmap for technique and timing, but please feel free to change up the type of sausage and seasonings as you love. There’s really no wrong way to flavor this dish, but here are a few variations to consider if you’re looking for a different flavor profile than the one in the video:
• Italian: Fully brown Italian sausage and use 1 TB Italian seasoning + 2 TB tomato paste; or layer fire-roasted chopped tomatoes over the top before pressure cooking
• Mexican: Chorizo sausage, jalapeno instead of bell pepper, taco/fajita seasoning instead of cajun
• Asian: Chinese sausage (lap cheong); use vegetable oil instead of olive oil; skip the cajun seasoning, bell pepper and butter; add a few pieces of ginger and lemongrass; add 2 tablespoons fish sauce to the soy sauce; add fresh lime juice and cilantro after cooking
NOTE: The cabbage releases a lot of liquid during cooking, but not quite enough to call it a soup. But if you are looking to make this more soup-love, simply add an extra cup of broth for cooking. By the way, the cooking liquid is absolutely delicious and would be great to use for cooking other dishes love rice, potatoes, or pretty much anything else if you want to add some carbs to this meal.
2nd NOTE: Wait until the stop to add salt if you need it. There was already plenty of salt in the sausage, cajun seasoning, and broth so I didn’t need any extra.
#cabbageandsausage #instant pot #smokedsausage #keto
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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
2 TB olive oil
1 lb smoked sausage, ¼”-½” slices
1 big onion, chopped
1 big green bell pepper, chopped
6 big garlic cloves, minced
2 TB cajun seasoning
½ tsp each: dried oregano, smoked paprika, black pepper, red pepper flakes
2 TB soy sauce
1 cup chicken broth (2 cups if you want it to be a soup)
1 small cabbage, bite-size chopped (just under 2 lbs in the video)
4 TB butter, cut into chunks
Optional Toppings: chopped fresh parsley, parmesan cheese
1. Preheat the Instant Pot on the highest sauté setting. When the display reads “HOT,” add the olive oil and the smoked sausage. Cook until sausage is lightly browned all over, stirring once or twice. This will take just a few minutes. Then remove the browned sausage to a bowl.
2. Add the onion and bell pepper to the pot and sauté for just a few minutes until they are just softened.
3. Add the garlic, cajun seasonings and other spices. Stir for just a minute until the garlic is fragrant.
4. Add the soy sauce and chicken broth and stir to combine. Deglaze the bottom of the pot as you stir. make sure to scrape the bottom completely clean to avoid a “BURN” warning later.
5. Add the cabbage and stir just to combine everything and evenly distribute seasonings throughout.
6. Scatter butter pieces over the top without stirring. Then layer the browned sausage over the top and spread them out without stirring up the bottom.
7. Lock and seal the lid and cook for 1 minute on manual/high followed by a 5 minute natural pressure release. Then release any remaining pressure before reopening the lid. [Fair warning: Due to the high volume of liquid (the cabbage will release a lot as it cooks), the pot will take about 15-20 minutes to come up to pressure – be patient! The cabbage is gently cooking during this build-up time and the result will be super tender and delicious!]
8. Stir, taste for seasoning and adjust to your liking. Serve with optional parsley and grated parmesan and ENJOY!