Pressure Cooker Soup: From Moscow with Cabbage
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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1onion, chopped
- 1carrot, chopped
- 1stalk celery, chopped
- 1head cabbage, shredded
- 1potato, diced
- 4cups chicken stock
- ⅓cup stone-ground mustard
- ¼cup ketchup
- salt and ground black pepper to taste
- 1bay leaf
- 1clove
- 1clove garlic
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.