Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker
I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.
If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma
Creamy Cabbage and Daikon Radish Stew in a Pressure Cooker
I added leftover vegetables I had in the refrigerator and the soup came out so flavorful and delicious. Even kids who don't like vegetables will eat it because of the creamy taste.
If you mix too much, the cabbage will dissolve. It will still taste good that way, but at my house we cut the cabbage into large pieces and try not to mix too much. Recipe by tama-ma
Cooking Instructions
- 1
Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage.
- 2
Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally.
- 3
Heat the butter in the microwave for about 20 seconds. Mix in the flour.
- 4
After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate.
- 5
Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth.
- 6
Add the butter paste to the pot and mix to dissolve it completely. Add the milk and 1 tablespoon of chicken stock. Turn on the heat and simmer until the soup thickens.
- 7
Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper.
- 8
This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes.
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