I know you are probably noticing some recipes, that may be inspired or mimic other ones that I have posted, and honestly? You’re right! A lot of times when I make things for dinner and such one of the following happens: A.) I get inspiration on a twist of the current recipe I am creating and want to create it as well. B.) I have leftovers to use up, so I get crafty with them. or C.) All of the above? Hahaha. That’s the fun of cooking though, I see and get inspired by others’ ideas, come up with my own, and it turns into this really cool rabbit hole of ideas that keep flying at me. Anyways, this one is super duper easy, and you can make it in your Instant Pot or Electric Pressure Cooker, of choice, in just minutes! Similar to my Chicken Noodle Soup, this has similar spices to it, to give it that yummy elevated flavor, while I was able to ALSO use up the rest of the cabbage I bought for my Cabbage and Sausage Spaghetti Squash Boats. I will be sure to post these two recipes below on here, so keep a look out for those. 🙂
Instant Pot Curry Spiced Cabbage Soup
Equipment
- Electric Pressure Cooker
Ingredients
- 2 Tbsp Vegetable Oil
- 1/2 Large head of cabbage, chopped
- 4-5 Large Carrots, diced
- 5 Celery Stalks, diced
- 1 Diced Onion
- 1/4 tsp Tumeric
- 1 tsp Curry Powder
- 1 tsp Dried Tarragon Leaves
- 1 tsp Dried Ground Corriander Seed
- Salt and Pepper to Taste
- 6 C Chicken Broth
Instructions
- On Saute mode, on high, heat vegetable oil. Put in onion, carrots and celery and cook until soft and tender, and onions are translucent.
- Add in spices and stir.
- Add Cabbage, followed by broth. Set on High Pressure for 6 minutes, letting natural release for 10. Serve immediately.
- Enjoy!
