(Total Time: 25 MIN| Serves: 4)
2 cups purple cabbage, shredded
5 bacon slices, chopped
2 medium-sized celery stalks, chopped
1 medium-sized red bell pepper, chopped
2 cups vegetable stock
1 cup heavy cream
½ cup feta cheese, cubed
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp sea salt
½ tsp cayenne pepper, ground
½ tsp dried thyme, ground
½ tsp garlic powder
Plug in your instant pot and press the ‘’Saute’’ button. Add bacon and cook for 3 minutes, or until crisp.
Add cabbage, celery, and red bell pepper. Sprinkle with salt, cayenne pepper, thyme, and garlic powder. Pour in the vegetable stock and heavy cream.
Securely lock the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 15 minutes. Cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick pressure release by moving the valve to the ‘’Venting’’ position.
Open the pot and stir in the feta cheese, olive oil, and vinegar. Press the ‘’Saute’’ button and cook for 5 minutes more.
Turn off the pot and transfer all to a serving pot.
Per Serving (Calories 338 | Total Fats 28.8g | Net Carbs: 5.7g | Protein 13.3g |Fiber: 2g)