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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