Instant Pot Sausage Cabbage Bowl With Quinoa

This Instant Pot Sausage Cabbage Bowl with Quinoa may be a fantastic meal of healthy food. And you only can’t be at the convenience of a autoclave meal.

I never thought I’d say this, but i'm on a cabbage kick lately. To be more precise my pre-30-something self would be floored that I said that. But I’d wish to think that the old adage, “With age comes wisdom” holds some truth. My new found love for the crunchy vegetable all started with my Thai salad recipe, one among my all-time favorite meals.

Instant Pot Sausage Cabbage Bowl With Quinoa
Instant Pot Sausage Cabbage Bowl With Quinoa

If you don’t have a moment Pot, stovetop directions are included below. If you've got fallen in culinary love together with your Instant Pot (hand raised here!), this is often one to undertake. I regularly use my Instant Pot to cook vegetarian chili, curry and soup , but this was the primary time cooking quinoa during this handy autoclave. It took 3 minutes for the quinoa to succeed in an ideal level chewiness. Um, sold!

While I used raw chicken sausage during this recipe, pork or turkey sausage are often substituted, with an adjustment to the nutritional information. When cooked under high within the Instant Pot, the sausage breaks down and incorporates almost seamlessly with the quinoa and cabbage. within the stovetop version, the sausage remains slightly chunkier, but tastes even as good!

If you’re feeding just a few of individuals , note that this Instant Pot sausage cabbage bowl keeps well within the fridge for 1 to 2 days, making it perfect for leftover dinners and lunches. it'll become even thicker because the quinoa absorbs all of the liquid. I prefer it this manner , but be happy to feature in extra chicken stock if you'd sort of a soupier texture.

Instant Pot Sausage Cabbage Bowl With Quinoa

INGREDIENTS :

  • 2 teaspoons olive oil
  • 1 pound hot or sweet Italian chicken sausage raw
  • 1 yellow onion chopped
  • 3 garlic cloves
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 cup low sodium chicken broth
  • 1 cup canned petite diced tomatoes
  • 1/2 cup dry quinoa
  • 1 3/4 pounds cabbage thinly sliced (about 12 cups)
  • 1/4 cup minced Italian parsley
  • salt and pepper to taste

INSTRUCTIONS :
In the Instant Pot:

  1. Set Instant Pot to Saute setting. Add the olive oil and allow to heat for 30 seconds. Add the chicken sausage (squeezed out of casings) and onion, and cook, breaking up the sausage with a wooden spoon, until the sausage is browned, about 5 minutes. Stir in the garlic, paprika, oregano, salt and pepper.
  2. Add the chicken broth and diced tomatoes, and stir to combine.
  3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 12 minutes. (It will take about 15 minutes for the Instant Pot to reach pressure.)
  4. Once the time is expired, carefully use the quick release valve (it may sputter a bit) to release the steam.
  5. Stir in the quinoa and pile the cabbage on top (don’t stir it in). Put the lid on the Instant Pot again, close the steam vent and set to HIGH pressure. Decrease the time to 3 minutes. Release the steam using the quick release valve.
  6. Stir in the parsley and season to taste. Serve.

On The Stovetop:

  1. Heat the olive oil in a large saucepan set over medium-high heat (if not nonstick, first lightly coat with cooking spray).
  2. Add the chicken sausage (squeezed out of casings) and onion, and cook, breaking up the sausage with a wooden spoon, until the sausage is browned, about 5 minutes. Stir in the garlic, paprika, oregano, salt and pepper, and cook for 30 seconds.
  3. Add the chicken broth, diced tomatoes and quinoa, and stir to combine. Bring to a boil, then cover and reduce heat to low. Cook until the quinoa is tender, 15 to 20 minutes.
  4. Stir in the cabbage and cook, stirring occasionally, until the cabbage is tender, 4 to 5 minutes.
  5. Stir in the parsley and season to taste. Serve.

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