Pressure Cooker Beet Cabbage Apple Stew Recipe [Paleo, AIP]
It’s no secret that I love fast and easy cooking methods, and the pressure cooker (or Instant Pot) is definitely a great appliance to have around when you want to make dinner in a hurry.
And since this recipe is meat-free, it actually takes even less time to cook than other stews. If you don’t have a pressure cooker, then don’t worry, you can also make this beet cabbage apple stew recipe in a large pot on the stove (it just takes a bit longer and a bit more effort in making sure the liquid doesn’t run out in the pot).
You can make this recipe as an entree or as a side dish for your meal. The beets and apples add a slightly sweetness to the dish that really compliments the cabbage. I suggest using chicken broth as the base for this stew, but if you don’t have any or if you can’t find any that’s Paleo or AIP-friendly, then water also works fine.
Ingredients for Pressure Cooker Beet Cabbage Apple Stew Recipe
Lots of vegetables go into this stew recipe – from beets to cabbage to carrots to apples, onions, and ginger. It’s a delicious and nutritious stew filled with simple ingredients and amazing flavors.
Place the chicken or bone broth into a pressure cooker pot. You can also use a regular pot on a stove if you don’t have a pressure cooker.
Place all the chopped ingredients into the pot.
Turn on the pressure cooker pot and cook on high pressure for 20 minutes. If you’re cooking this stew in a regular pot on the stove, then it’ll take a bit longer – keep the lid on the pot and check that the liquid doesn’t run out (add more if it starts getting too dry). This stew will take around 40-50-minutes to get done on the stove on a medium heat – check that the cabbage, carrots, and beets are soft but not mushy.
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- 4 cups (1 l) chicken broth or bone broth - if AIP, make this yourself
- 1 apple (200 g), diced
- ½ head of cabbage (454 g), chopped
- 1 small onion (140 g), chopped
- 2 beets (200 g), chopped
- 2 small carrots (115 g), chopped
- 1 Tablespoon fresh ginger (6 g), grated
- 1 teaspoon (2 g) gelatin (optional)
- 2 Tablespoons (4 g) parsley
- Salt to taste
- Place everything into the pressure cooker.
- Cook on high pressure for 20 minutes.
- When ready, follow your pressure cooker’s instructions for releasing the pressure safely.