Pressure cooker cabbage soup

    45 min

    This electric pressure cooker cabbage soup is easy and so, so good, you'll forget that you're eating lots of veg! Serve with a dollop of soured cream and cheesy crusty bread.

    2 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 1 head cabbage, finely sliced
    • 1 potato, diced
    • 1L chicken stock
    • 80g ground mustard
    • 4 tablespoons tomato ketchup
    • salt and ground black pepper to taste
    • 1 bay leaf
    • 1 clove
    • 1 clove garlic

    Prep:15min  ›  Cook:25min  ›  Extra time:5min resting  ›  Ready in:45min 

    1. Heat oil in a multi-functional pressure cooker, such as an Instant Pot® on Saute mode. Saute onion, carrot and celery until onion has softened, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
    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 centre of the pot.
    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.
    4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

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