Description
Pierogies with Kielbasa and cabbage in a yogurt and tomato sauce
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 1/2 cups V8 or tomato juice
- 4 cups chopped cabbage
- 1 (12 oz) package kielbasa sausage, sliced
- 16 frozen perogies (I used Mrs. T’s cheddar variety)
- 3/4 cup plain Greek yogurt
- 1 Tbsp all purpose flour
- 1 tsp dried dill or 2 Tbsp chopped fresh dill
- 1/8 tsp lemon pepper
Instructions
- Measure out yogurt in a bowl and set is on the counter so it can come to room temperature.
- Turn Instant Pot to sauté setting. When display says HOT add in butter and let it melt. Add in the diced onion and sauté for about 4 minutes.
- Pour in the V8 and scrape bottom of pot so nothing is sticking. Turn off the sauté setting.
- Add in the cabbage, sausage and finally pierogies. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure.
- When time is up move the valve to venting and if foam starts to escape move it back to sealing for 20 seconds and then try again to move to venting. Remove the lid once all the pressure has released.
- Turn off Instant Pot. Stir 1 Tbsp of flour into the yogurt. Stir a couple tablespoons of the hot liquid from the Instant Pot into the yogurt to temper it.
- Gently stir in the yogurt, dill and lemon pepper.
- Scoop onto plates and enjoy!
- Category: Sausage
- Method: Instant Pot