Cabbage Hamburger Instant Pot at Mia Stanfield blog

Cabbage Hamburger Instant Pot. Cook, stirring frequently, until softened, about 5 minutes. Cook for about 5 minutes until vegetables are softened, stirring frequently. Cover and bring to a boil, stirring frequently. Add garlic and onion and sauté for an additional 5 minutes. Add ground beef to the pan. Seal the instant pot and cook on high pressure for 15 minutes. Turn off the instant pot and add cabbage, broth, and diced tomatoes. Season with sea salt and black pepper. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme. Cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. When browned, add the onion, celery and carrots. Close the lid and set the pressure valve to sealing. Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Pour the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes into the instant pot with the beef.

Instant Pot Corned Beef and Cabbage Sweet Pea's Kitchen
from sweetpeaskitchen.com

Add all remaining ingredients except cabbage and stir together. Add carrot, potato, onion, and garlic. Close the lid and set the pressure valve to sealing. Close and lock the lid. When browned, add the onion, celery and carrots. Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Cover and bring to a boil, stirring frequently. Taste to add more salt, and serve hot. Cook on high pressure for 15 minutes. Cook for about 5 minutes until vegetables are softened, stirring frequently.

Instant Pot Corned Beef and Cabbage Sweet Pea's Kitchen

Cabbage Hamburger Instant Pot Taste to add more salt, and serve hot. Add beef, oregano, and thyme; Add garlic and onion and sauté for an additional 5 minutes. Cook, stirring frequently, until softened, about 5 minutes. Seal the instant pot and cook on high pressure for 15 minutes. Cook on high pressure for 15 minutes. Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Close and lock the lid. Close the lid and set the pressure valve to sealing. Add all remaining ingredients except cabbage and stir together. Cover and bring to a boil, stirring frequently. Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Add ground beef to the pan. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme. Pour the beef broth, tomato sauce, cabbage, carrots, celery, and diced tomatoes into the instant pot with the beef. Taste to add more salt, and serve hot.

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