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Recipes
Andouille Sausage and Cabbage Soup Serves: 8-12
Ingredients:
6 tablespoons olive oil
2 pounds andouille sausage, diced
2 small onions, diced
4 carrots, chopped
4 ribs celery, chopped
1 head green cabbage, chopped
1 head Napa cabbage, chopped
6 cloves garlic, minced
1 teaspoon caraway seeds
2 teaspoons fennel seeds
1 teaspoon mustard powder
2 tablespoons tomato paste
12 cups low-sodium chicken stock
Salt and black pepper to taste
1 cup chopped fresh parsley
Directions:
1. Press “sear”, set to 6 minutes, and then press “start/stop”.
2. Add olive oil and sausage to the Pressure Cooker and brown sausage.
3. Add onions, carrots, celery, cabbage, and garlic and sauté Mix well.
4. Add seasonings and toss to coat well.
5. Add stock and tomato paste and mix well.
6. Season with salt and pepper.
7. Close lid and lock.
8. Press “soup”, and adjust for 20 minutes, and then press “start/stop”.
9. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
10. Once pressure is released, carefully open lid, stir in fresh parsley, season
with salt and pepper to taste, and serve.
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