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We hope you got benefit from reading it, now let’s go back to use a pressure cooker! chunky pot au feu recipe. To make use a pressure cooker! chunky pot au feu you only need 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Use a Pressure Cooker! Chunky Pot au Feu:
- Get 4 to 5 Potatoes
- Prepare 1 Carrot
- Provide 1/4 Cabbage or chinese cabbage
- Provide 4 to 5 turnips or 1/4 daikon radish Turnips or daikon radish
- Get 4 to 5 small Onion
- Get 2 per serving Wiener sausages
- Get For the soup
- Get 2 ☆Soup stock cubes
- Get 1 ☆Bay leaf
- Prepare 500 ml plus ☆Water
- Take To taste
- Use 1 Black pepper
- Prepare 1 Grainy mustard
Instructions to make Use a Pressure Cooker! Chunky Pot au Feu:
- Make a crisscross cut in the bottom of each onion. Cut the carrot into large pieces.
- Use the potatoes whole. Cut the daikon radish to quarters lengthwise and slice 3 cm thick.
- Cut up the Chinese cabbage into 2-3 wedges.
- Put the daikon radish in the pressure cooker first, then add the ☆ ingredients. 500 ml won't make a lot of soup, so add more water up to 1000 ml.
- Put the Chinese cabbage on top, cover with a lid and start heating the pressure cooker to bring it up to pressure. When it reaches pressure, cook for 1 minute over low heat, and turn off the heat.
- When the cooker has depressurized, unlock the lid, add the sausages and bring a a boil.
- Serve!
- It's delicious with some grainy mustard!
For more flavor, grate some fresh horseradish on top." Hip Pressure Cooking, Slow Cooker Pressure Cooker, Pressure Cooking Recipes, Instant Pot Pressure Cooker, Cooking Tips, Cooking Games, Cooking The BEST shawarma made in the pressure cooker. We're using homemade shawarma seasoning and loading it all into the Instant Pot. Meats: You can use a wide variety. Bigger, fattier cuts of beef like brisket and Not all pot au feu recipes call for this first step, but it's a great way to take a lot of the gross scum-skimming out of the whole process from the start. Pressure cookers and Instant Pots are growing in popularity now the Best Home Cook winner, Pippa Middlehurst explains why they're so great.
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