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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- head cabbage: 1 piece (shredded)
- potato: 1 piece (diced)
- chicken stock: 4 cups
- stone-ground mustard: 0.33333 cup
- ketchup: 0.25 cup
- salt and ground black pepper: (to taste)
- bay leaf: 1 piece
- clove: 1 piece
- clove garlic: 1 piece
Metric Conversion
Stages of cooking
-
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.
