Vegetable Packed Pot Au Feu In The Pressure Cooker Recipe by cookpad.japan
Cooking Instructions 1 Cut up the vegetables. Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes. Cut the carrot into large chunks. 2 Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock. Cover the pressure cooker with the lid and set it over medium heat. When the pressure indicator rises, reduce the heat to low and cook for one minute. 3 Turn off the heat and wait for the pressure indicator to fall back down. Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper. Then, return the cooker to heat to warm it back up. 4 Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs. 1 Cut up the vegetables. Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes. Cut the carrot into large chunks. 1 Cut up the vegetables. Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes. Cut the carrot into large chunks. 2 Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock. Cover the pressure cooker with the lid and set it over medium heat. When the pressure indicator rises, reduce the heat to low and cook for one minute. 2 Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock. Cover the pressure cooker with the lid and set it over medium heat. When the pressure indicator rises, reduce the heat to low and cook for one minute. 3 Turn off the heat and wait for the pressure indicator to fall back down. Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper. Then, return the cooker to heat to warm it back up. 3 Turn off the heat and wait for the pressure indicator to fall back down. Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper. Then, return the cooker to heat to warm it back up. 4 Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs. 4 Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Soft-baked M&M/Chocolate Chip Cookies Oreo Pudding Pie Graham Cracker Crust Double Coated Cinnamon French Toast Mike's Garlic Peppercorn Pickled Eggs Soft-baked M&M/Chocolate Chip Cookies Oreo Pudding Pie Graham Cracker Crust Double Coated Cinnamon French Toast Mike's Garlic Peppercorn Pickled Eggs Puffy Steamed Nikuman (Meat Filled Bao or Buns) Easy Egg-Free and Butter-Free 15 Minute Cookies Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) Country Potatoes Made With Boiled Potatoes Homemade Pasta Easy, Quick & Luxurious Kinako Cookies Vickys Braised Leeks Side Dish, GF DF EF SF NF Peanut Butter Sauce Veapam-poo Rasam Gnocchi with Homemade Basil Pesto Puffy Steamed Nikuman (Meat Filled Bao or Buns) Easy Egg-Free and Butter-Free 15 Minute Cookies Shreshtha's Bongo Fish Curry in Mustard Sauce (Shorshe Maach) Country Potatoes Made With Boiled Potatoes Homemade Pasta Easy, Quick & Luxurious Kinako Cookies Vickys Braised Leeks Side Dish, GF DF EF SF NF Peanut Butter Sauce Veapam-poo Rasam Gnocchi with Homemade Basil Pesto