Insta Pot Cabbage Soup Myfreakinkitchen

🥬 2 tablespoons olive oil

🥬 1 large sweet onion (diced)

🥬 4 cloves garlic (minced)

🥬 1 tablespoon tomato paste

🥬 1 red bell pepper (diced)

🥬 1 yellow bell pepper (diced)

🥬2 heaping tablespoons of your favorite Cajun seasoning

🥬 1 teaspoons red pepper flakes (optional)

🥬 2 medium carrots (peeled and sliced into coins)

🥬 1/2 cabbage (chopped)

🥬 2 14. 5 ounces cans San Marzano diced tomatoes

🥬 1 teaspoons dried basil

🥬 1 teaspoon dried oregano

🥬 1 teaspoon onion powder

🥬 1 teaspoon garlic powder

🥬 1/2 teaspoon red pepper flakes

🥬 1 teaspoon salt (or to taste)

🥬 1 teaspoon pepper (or to taste)

🥬 6-8 cups low-sodium vegetable broth (or chicken broth)

🥬 3 bay leaves

Garnish:

🥬 Fresh parsley leaves (finely chopped)

Instructions

1. Set Instant Pot to Saute mode.

2. Once HOT, add olive oil, let it warm up, and add onion, cook for a few minutes, until soft.

3. Add minced garlic, cook for 1 minute, stirring all the time.

4. Add bell peppers, carrot, diced tomatoes, and tomato paste stir and cook for 1 minute.

5. Add the rest of the ingredients. Stir to combine.

6. Make sure you don't go over the MAX fill line of the pot.

7. Close lid and set to Manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.

8. When the timer goes off, do a 10-minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.

9. Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.

10. Taste and adjust for salt and pepper.

11. Serve and garnish with chopped parsley.