Instant Pot Cabbage and Pasta | Haluski Recipe
Servings: 4
Calories: 108kcal
Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Fiber: 4g | Sugar: 4g
Ingredients
- 2 tablespoons Butter melted
- 1 cup Onion diced
- 1 cup Mushrooms sliced
- 4 cups cabbage chopped
- 1 teaspoon ground marjoram
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1.5 cups Water
- 2 cups dried bowtie pasta
- 1 cup Frozen Peas and Carrots
Instructions
- Place butter, onion, mushrooms, cabbage, marjoram, salt, and pepper into the Instant Pot.
- Add water and pasta and mix well.
- Scatter peas and carrots on top. Do not stir.
- Close the lid. Press PRESSURE COOK, and cook on HIGH PRESSURE for 5 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Serve and enjoy!
STOVETOP INSTRUCTIONS
- Cook pasta in lots of salted boiling water, drain, and set aside.
- Meanwhile, in a nonstick pan, melt butter. Add mushrooms and saute until softened, about 3-4 minutes.
- Add cabbage, peas and carrots, marjoram, salt, and pepper to the pan and cook, stirring from time to time until the cabbage has softened.
- Remove the pan from the heat. Add in cooked, drained pasta, and toss together.
- Serve and enjoy!
Tips & Tricks
- You can use whatever sort of pasta you like, you may just need to adjust cooking times accordingly.
- You can also use [eafl id="25420" name="Al Dente Carba-Nada Egg Fettuccine, 10-Ounce Bags (Pack of 6)" text="carbanada noodles"] for a lower carb option.
- If you would like to add other vegetables like bell peppers, etc. add them with the peas and carrots and do not stir those in, as they are quick cooking.
- While not traditional, I do sometimes add a little grated parmesan cheese on top because cheese!