Description
Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1 small head cabbage, shredded
- 2 cups 1-inch pieces fresh green beans
- 1 ½ teaspoons kosher salt
- 6 cups unsalted vegetable stock
- 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil
- then add onion
- carrots
- celery
- and garlic. Cook
- stirring often
- until vegetables are slightly softened
- about 6 minutes.
- Stir in cabbage
- green beans
- and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes.
- Remove the lid and stir in dill and parsley. Serve hot.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6