Vegetable-Packed Pot-au-Feu in the Pressure Cooker – a delicious recipe with Cabbage, Carrot, Potatoes, Onion, sausage, Water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut up the vegetables.
2
Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes.
3
Cut the carrot into large chunks.
4
Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock.
5
Cover the pressure cooker with the lid and set it over medium heat.
6
When the pressure indicator rises, reduce the heat to low and cook for one minute.
7
Turn off the heat and wait for the pressure indicator to fall back down.
8
Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper.
9
Then, return the cooker to heat to warm it back up.
10
Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs.
49
kcal
Calories
11
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 Cabbage, 1 Carrot, 1 large Potatoes, 1 Onion, and more.
Yes, Vegetable-Packed Pot-au-Feu in the Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
