Instapot Cabbage Soup
I was late to the game to get an Instapot. I snubbed my nose thinking the food couldn’t possibly taste as good. Oops! I was wrong. While I’m still learning how to work with it, this recipe is a keeper. The rice is perfect and it is bursting with flavor! Give it a try if you have an instapot. The same ingredients can be cooked on the stove for a longer period of time.
Healthy handful fresh dill (or 2 tablespoons dried)
1 teaspoon smoked paprika
1 teaspoon turmeric
1 tablespoon apple cider vinegar
½ cup/100 grams basmati rice
1 teaspoon olive oil
8 cups/2 liters water
Parsley to garnish
Cut the leek in half lengthwise and wash well. Leeks can accumulate a lot of dirt between the layers, so wash well. Use the white and just a little of the green. Slice.
Turn Instapot to medium saute and add a little oil. Saute leek for about 10 minutes or until wilted.
Slice your carrots and add to saute. Then slice your celery and add to saute.
Meanwhile, slice cabbage and prepare the rest of the ingredients. Once leeks, carrots and celery are wilted, add cabbage, dill, paprika, turmeric, rice and water.
Turn off saute and set Instapot to HIGH pressure for 5 minutes. Once done, use quick release.
Add apple cider vinegar and stir well. Garnish with parsley and fresh dill and serve with a crusty bread.
Unleash your inner veg!
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