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Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.
Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.
Add canned white beans if using and set to saute function to heat those beans through. Taste and adjust salt to your liking.
Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)