Try this Instant Pot Farmer Sausage and Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionTurn Instant Pot to Sauté on High for 30 minutes. Fry sliced sausage in olive oil, stirring often, until starting to brown. While sausage is frying, cut veggies. Once meat is ready, add butter to pot. Let butter melt then add carrots, potatoes and cabbage. Add Chicken Broth to max pressure cook line (approximately 10 cups). Bring pot to almost boiling. Turn Instant Pot off, put pressure cook lid on and turn to pressurize. Set to Soup/Broth setting, High Pressure for 10 minutes. Once it is done, turn to vent to release pressure. Enjoy!
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Serving Size: 1 (15095g) | ||
Recipe Makes: Servings | ||
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Calories: 27992 | ||
Calories from Fat: 18004 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2000.5g | 2667 % | |
Saturated Fat 618.4g | 3092 % | |
Monounsaturated Fat 811.3g | ||
Polyunsanturated Fat 403.4g | ||
Cholesterol 9566.4mg | 2943 % | |
Sodium 11267.6mg | 389 % | |
Potassium 25217.6mg | 664 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 22.3g | 89 % | |
Sugars, other 42.5g | ||
Protein 2292.7g | 3275 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27992
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