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Instant Pot New England Boil
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Chef :
Mary Crissman HudnallInstant Pot New England Boil
This recipe was given to me by my dear friend Terry Selman. She uses Eckrick sausages, but you can use corn beef, or any other meat you prefer. I serve the bowl on a plate, so I can put Grey Poupon mustard there to dip the sausage in! Yum! I don’t eat bread, but bread and real butter would be amazing!!
Ingredient
1/2 head
cabbage
2 cups
water
1 tsp.
fresh basil (from my garden)
1-2 tsp
salt (or none...as you prefer)
Cooking instructions
* Step 1
Chop cabbage into medium pieces
* Step 2
Chop potatoes in 4 or 8 pieces (peeled or unpeeled)
* Step 3
Cut carrots into 1/2 inch rounds
* Step 4
Cut turnips into half inch slices, then cut each slice into fourths.
* Step 5
Cut onions into small pieces
* Step 6
Add salt, basil and beaumonde.
* Step 7
Cut sausage into inch or half inch rounds
* Step 8
Stir al ingredients together
* Step 9
Sprinkle with Roasted Garlic and Herb seasoning
* Step 10
Add water. Stir again.
* Step 11
Put in instant pot on Pressure Cook setting. Set to 12 minutes.
* Step 12
Let steam release with Natural Release (15 minutes). Mine didn’t sleep out, so I turned to Venting at that point and finished emptying the steam.
Note: if there is a photo you can click to enlarge it
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