Have you been curious about an Instant Pot? I sure was! And, even a little scared…

I finally had a chance to use my new Instant Pot and it was exciting!

My sister bought an Instant Pot months ago and has been raving about it ever since. I have always loved my crock-pot. So, is the Instant Pot that different?

Why yes it is!

The Instant Pot is so amazing fast! Therefore, if you don’t have time to throw your meal in the crock-pot before work, or decide last minute what you want to make, the Instant Pot will be your friend!

I ordered my Instant Pot with the Air Fryer a few weeks ago. You know I love my kitchen appliances, so I just went ahead a pulled the trigger.

I read the manual from cover to cover. It seemed that a lot of what you already do in the crock-pot can be done in a shorter time.

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Yesterday, I had some time. I woke up and spent about an hour online looking for a recipe I could use with the head of cabbage and bag of little, golden potatoes I had in my kitchen. I also had a package of Trader Joe’s Italian sausages. I know, I normally can’t stand FAKE meat, but I was compelled to grab this the other day.

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I found several recipes with real sausage, so I modified to make this one vegan. And, it worked!

I had to start with getting past the fear of the Instant Pot. I mean, it is a big pressure cooker! I always thought pressure cookers were scary! In addition, it was just a little scary to use the Instant Pot for the first time.

However, it is so worth it! I mean, my potatoes cooked in eight minutes! Yes, eight minutes! Holy Guacamole!

Releasing the pressure and opening, it between cooking times was really the scary part. That steam is HOT! Travis had to help me figure out that you push and twist to release the lid after you let the steam out.

Here is the recipe I modified:

1 TBS olive oil

1 package veggie sausage (I used the Trader Joe’s Italian Sausage) – cut into slices

2 shallots chopped

4 cups vegetable broth

1 LB bag of small, yellow potatoes sliced into rounds

1 head of cabbage sliced and core removed

1 ½ TBS Creole Seasoning (I used Old Bay)

Salt and Pepper

  1. Turn the Instant Pot to Sauté and add the oil. Wait for the oil to heat up and turn glossy.
  2. Add the sausage and brown 4-5 minutes, stirring occasionally.
  3. Add the shallots and cook another 3-4 minutes.
  4. Add vegetable broth and the sliced potatoes. Turn the pressure cooker to high heat at this point and seal the lid. Close the vent and cook 8 minutes. 8 minutes!
  5. Release pressure and removed lid.
  6. Add the cabbage and seal again. Cook another 5 minutes.
  7. Release pressure again, and add spices, salt and pepper to taste.
  8. Serve and Enjoy!

I loved this. I ate two bowls throughout the day yesterday! It was like a little comforting bowl of German goodness!

I don’t think I needed to use the sausage. I ended up picking most of mine out. Yet again, I get weirded out by FAKE meat. So, if you do too, you could skip that.

I also used a good vegetable broth. Penzeys. I was not disappointed. It made a rich broth that was full of flavor.

I am excited about the Instant Pot now! What a simple and easy meal in about 30 minutes. That beats the heck out of the slow cooker. However, there is a slow cooker setting on the Instant Pot if you want to use it that way.

I hear it is also great for rice.

I am thinking I may throw a bag of dry black beans in there today!

Enjoy!

Thanks,

Sarah

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One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Like

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