Instant Pot Vegetarian Cabbage Soup
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
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1 large onion, chopped
•
2 large carrots, chopped
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3 stalks celery, chopped
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4 cloves garlic, chopped
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1 small head cabbage, shredded
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2 cups 1-inch pieces fresh green beans
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1 1/2 teaspoons kosher salt
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6 cups unsalted vegetable stock
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1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
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1 (15 ounce) can no-salt-added diced tomatoes, undrained
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh parsley
Directions
1
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.
2
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.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4
Remove the lid and stir in dill and parsley. Serve hot.