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Instant Pot Cabbage Soup Recipe


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     Instant Pot Cabbage Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   15 minutes

1/2 tsp black pepper
1 tsp red pepper flakes
1 tsp basil
1 tsp oregano
2 tbsp minced garlic
3 tbsp olive oil
8 cups vegetable broth equal to 2 two-ounce cartons
14 oz can, fire roasted diced tomatoes with juice
1 medium yellow onion, chopped. (3/4 cup)
1 head cabbage, chopped
3 large carrots, peeled and diced. (1 cup)
3 celery stalks, diced. (1 cup)
1 green pepper, diced. (1 cup)

Cut and dice vegetables and set aside. Set instant pot on sauté/brown and add olive oil. When heated, add the celery, onion and carrots. Sauté for about 5 minutes stirring until starting to soften. Stir in the minced garlic.
Add in the green pepper, tomatoes spices and broth. Start adding the cabbage a little at a time, adding more as it reduces. Keep stirring to combine well.
Lock instant pot lid and close steam vent. Set on manual high pressure for 4 minutes. Allow instant pot to naturally release the pressure for about 5 minutes once the timer goes off. Remove the lid and stir to combine well. Serve and enjoy.
Source - Discovered by Wendy on Facebook. Modified to her taste and methods.

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