Asian Hot Soup

Author

NuWave

Servings

8

Category

Main Dishes

Ingredients

• 1 T canola oil
• 1 c cremini mushrooms, thin sliced
• 3 jalapeño peppers, seeds removed, small dice
• 6 cloves garlic, minced
• 3-inch piece ginger, peeled, grated
• 3 limes, zest and juice
• 8 c chicken stock
• ½ c jasmine rice
• 3 c green cabbage, shaved
• ½ T soy sauce
• Chili garlic sauce or kimchi (to serve)

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When oil is hot, add mushrooms. Brown mushrooms, about 3 minutes.
2. Add jalapeño peppers, garlic, and ginger and cook until fragrant, about 2 minutes. Add lime zest, chicken stock, and rice. Close and lock lid, set pressure cooker to "soup", adjust time to 5 minutes and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add cabbage, lime juice, and soy sauce.
4. Close and lock lid and set pressure cooker to "soup". Adjust time to 2 minutes and press "start/stop". When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and serve hot with kimchi or chili garlic sauce.