This electric pressure cooker cabbage soup is easy and so, so good, you’ll forget that you’re eating something incredibly nutritious! Serve with a dollop of sour cream and cheesy crusty bread.
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 head cabbage, shredded
- 1 potato, diced
- 4 cups chicken stock
- ⅓ cup stone-ground mustard
- ¼ cup ketchup
- salt and ground black pepper to taste
- 1 bay leaf
- 1 clove
- 1 clove garlic
Steps
- Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
- Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
- Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.
