Cabbage And Navy Beans In A Pressure Cooker Recipes

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INSTANT POT CABBAGE



Instant Pot Cabbage image

Step-by-Step Guide on how to cook Instant Pot Cabbage! Quick and easy way to make tender-crisp Garlic Buttered Cabbage packed with flavors and nutrients. Tasty, budget-friendly, healthy vegetable side dish.

Provided by Amy + Jacky

Categories     Side Dish

Time 25m

Number Of Ingredients 6

1 (~4lbs) cabbage (, cut into 8 wedges)
2 cups (500ml) unsalted chicken stock ((vegan substitute: vegetable stock))
8 (25g) garlic cloves (, crushed)
2 - 3 tablespoons (46g) unsalted butter ((vegan substitute: olive oil))
1 teaspoon (6.5g) fine salt
½ teaspoon (0.7g) dried thyme

Steps:

  • Cut Cabbage: Remove outer leaves and cut cabbage into 8 wedges. Rinse cabbage under cold water to remove any dirt.
  • Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot. Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges, and ensure they're all partially submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender), then Quick Release. Open the lid carefully.
  • Serve: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary. Amy + Jacky's Tip: If you want more tender cabbages, use "Saute" function to cook it some more.

Nutrition Facts : Calories 178 kcal, Carbohydrate 20 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 468 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

NAVY BEANS IN THE PRESSURE COOKER



Navy Beans in the Pressure Cooker image

This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.

Provided by threeovens

Categories     Beans

Time 50m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

6 cups water
1 cup dried navy beans, picked over and rinsed
1 teaspoon olive oil
1 bay leaf

Steps:

  • Place all ingredients in a pressure cooker and secure lid.
  • Bring to high pressure over high heat, then reduce heat to but maintain pressure.
  • Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.

SOUTHERN CABBAGE FOR THE PRESSURE COOKER



Southern Cabbage for the Pressure Cooker image

A good pot of cabbage can be served stand-alone with some cornbread or as a side dish to your favorite meal. Preparing cabbage in a pressure cooker preserves most of the nutrients and produces a very sweet yet savory dish. This recipe is quick, flavorful and easy!

Provided by EyeSpy

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 5

1 head cabbage, cored
3 slices bacon, cut into 1/2 inch pieces
¼ cup butter
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Chop cabbage into 1- to 2-inch pieces.
  • Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
  • Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
  • Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
  • Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 8.6 g, Cholesterol 22.4 mg, Fat 10.6 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 154.9 mg, Sugar 4.7 g

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