Savory Instant Pot Veggie Cabbage Soup Recipe

Ingredients

• 3 tablespoons of olive oil
• Chopped large onion
• Chopped large carrots
• Chopped celery stalks, three in number
• Garlic cloves, four in number and chopped
• Shredded small head of cabbage
• Fresh green beans in 1-inch pieces, totaling 2 cups
• Kosher salt, 1 ½ teaspoons
• Unsalted vegetable stock, 6 cups
• Canned diced tomatoes with basil, garlic, and oregano, 15 ounces
• No-salt-added diced tomatoes, 15 ounces
• Fresh dill and parsley, each chopped in 2 tablespoons

Step 1

Start by heating a multi-functional pressure cooker like an Instant Pot using the Saute function. Let it heat up for about 3 minutes. Next, drizzle in some oil and toss in the onion, carrots, celery, and garlic. Cook and stir the mix until the veggies start to soften a bit, which should take roughly 6 minutes.

Step 2

Now, fold in the cabbage, green beans, and a pinch of salt. Pour in the vegetable stock and both cans of tomatoes along with their juices. Seal the lid shut securely and set the pressure to high as per the manufacturer's directions; then, set the timer for 15 minutes. It will take around 10 to 15 minutes for the pressure to build up.

Step 3

Once the cooking time is up, let the pressure release naturally following the manufacturer's guidelines, which may take anywhere from 10 to 40 minutes.

Step 4

After releasing the pressure, carefully unlock and open the lid. Gently mix in the dill and parsley to add a fresh flavor. Serve the dish piping hot and enjoy the delicious flavors intermingling in every bite.