Instant Pot® Vegetarian Cabbage Soup
Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons olive oil
- 1large onion, chopped
- 2large carrots, chopped
- 3stalks celery, chopped
- 4cloves garlic, chopped
- 1small head cabbage, shredded
- 2cups 1-inch pieces fresh green beans
- 1½ teaspoons kosher salt
- 6cups 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
- 2tablespoons chopped fresh dill
- 2tablespoons chopped fresh parsley
Instructions
Step 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.Step 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.Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.Step 4
Remove the lid and stir in dill and parsley. Serve hot.