Instant Pot Cabbage Soup
Ingredients
The soup base
-
2
Tablespoons
Olive Oil
-
2
Yellow Onions
chopped
-
2
Bay Leaves
-
3
ribs
Celery, chopped
-
1
Green Bell Pepper
chopped
-
4
cloves
Garlic, minced or pressed
-
4
medium
Carrots, cut in rounds
-
1
small
Head Cabbage, chopped
-
2
teaspoons
Smoked Paprika
-
1
teaspoon
Dried Oregano
-
½
teaspoon
Dried Thyme Leaves
-
1 ½
teaspoons
Kosher Salt
-
½
teaspoon
Black Pepper
-
5
cups
Vegetable Broth
-
2
15-ounce cans
Stewed Tomatoes
-
1
14-ounce can
Tomato Sauce
Finishing touches
-
3
Tablespoons
Chopped Parsley
-
1
can
Green Beans, drained
Instructions
- Gather all of the ingredients and chop the vegetables.
- Turn on the Sauté setting in the Instant Pot and heat the oil, then add the onion and bay leaves, cooking until the onion softens.
- Add the celery, green bell pepper, carrots, and garlic, and cook for a few minutes.
- Add the chopped cabbage, smoked paprika, oregano, thyme, salt, pepper, and broth, stirring to combine.
- Pour the stewed tomatoes and tomato sauce on top without stirring.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 5 minutes on high pressure.
- After cooking, let it sit undisturbed for 10 minutes, then release any remaining pressure.
- Open the lid and remove the bay leaves.
- Stir in the parsley and green beans.
- Serve hot.
Nutrition Facts (estimated)
Servings
9
Calories
144
Total fat
5g
Total carbohydrates
24g
Total protein
4g
Sodium
120mg
Cholesterol
0mg
You might also like