Pressure Cooker Soup: From Moscow with Cabbage
Recipe by Chef Valentina from allrecipes.com
Dinner 45 Mins.
Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 onion, chopped
- •1 carrot, chopped
- •1 stalk celery, chopped
- •1 head cabbage, shredded
- •1 potato, diced
- •4 cups chicken stock
- •⅓ cup stone-ground mustard
- •¼ cup ketchup
- •salt and ground black pepper to taste
- •1 bay leaf
- •1 clove
- •1 clove garlic
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 241
- Carbohydrate: 40g
- Fat: 8g
- Fiber: 10g
- Protein: 6g
- Sugar: 16g
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