Instant Pot Cabbage Soup
Instant Pot Cabbage Soup
Ingredients
- 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, or ¼ teaspoon ground
- 1 ½ teaspoons Kosher Salt, or 1 teaspoon Table Salt
- ½ teaspoon Black Pepper
- 5 cups Vegetable Broth, or Chicken Broth
- 2 15-ounce cans Stewed Tomatoes
- 1 14-ounce can Tomato Sauce
Add After Cooking
- 3 Tablespoons Chopped Parsley
- 1 can Green Beans, drained
Instructions
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Gather all of the ingredients together. Chop the vegetables and get everything ready.
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Turn on the Sauté setting. When hot, add the oil, onion, and bay leaves. Cook, stirring occasionally, until the onion starts to soften.
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Add the celery, bell pepper, carrots, and garlic. Cook, stirring frequently, for a couple of minutes.
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Add the cabbage, smoked paprika, oregano, thyme, salt, pepper, and broth. Stir.
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Pour the stewed tomatoes and tomato sauce over the top, but Do Not Stir!
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Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
If any broth starts to spew out with the steam, close the valve and then release the steam slowly.
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When the pin in the lid drops back down, open the lid.
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Add the parsley and green beans. Stir,
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Serve hot.
Recipe Notes
Serving Size is 1.5 cups