1 lb lean ground pork meatballs or Italian sausage out of casing
1 Lipton package
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced carrot
14.5 oz can diced or crushed tomatoes
5 cups sliced green cabbage, set aside
3 bay leaves
8 cups beef or chicken stock
1/2ts dried thyme or Italian seasoning
Optional- Fresh chopped garlic, mushrooms, spare ribs, etc.
Instructions
Press the saute button and let the pressure cooker
get very hot, when hot spray with oil, add the
meatballs or sausage. Cook until browned. Drain the fat if possible.
When meat has browned, turn off saute function. Add
the onion, celery and carrots, crushed tomatoes,
dried seasoning, bay leaves, Lipton package, and then stock. Do not
stir.
Lock lid and cook on high pressure for 18 minutes.
Allow for natural release. Discard bay leaves. Add in cabbage to
the soup and let the heat cook the cabbage.
OPTIONAL- Add additional chicken or beef bouillon, or soy sauce to
flavor. Can add about 1/2ts paprika, garlic powder, chili powder.
If cooking on the stove, cook covered on low 40
minutes.
Originally Submitted
10/25/2018
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