Cabbage Soup with Beans

Serves 9 in about 1 hour. The pressure cooker brings onions and tomato sauce together.

Ingredients

• 2 tablespoons olive oil
• 2 yellow onions, chopped
• 2 bay leaves
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced or pressed
• 4 medium carrots, cut in rounds
• 1 small head cabbage, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme leaves, or ¼ teaspoon ground
• 1 ½ teaspoons kosher salt, or 1 teaspoon table salt
• ½ teaspoon black pepper
• 5 cups vegetable broth, or chicken broth
• 2 15-ounce cans stewed tomatoes
• 1 14-ounce can tomato sauce
• 3 tablespoons chopped parsley
• 1 can green beans, drained

Method

1. Turn on the Sauté setting. When hot, add the oil, onion, and bay leaves. Cook, while stirring now and then, until the onion starts to soften.
2. Tip in the celery, bell pepper, carrots, and garlic. Cook, while stirring often, for a couple of minutes.
3. Stir in the cabbage, smoked paprika, oregano, thyme, salt, pepper, and broth. Stir.
4. Tip in the stewed tomatoes and tomato sauce over the top, but Do Not Stir!
5. Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
6. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
7. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.If any broth starts to spew out with the steam, close the valve and then release the steam slowly.
8. When the pin in the lid drops back down, open the lid.
9. Tip in the parsley and green beans. Stir,
10. Plate hot.

More instant pot ideas are in the instant pot collection.