Instant Pot Vegetarian Cabbage Soup

Name: Instant Pot Vegetarian Cabbage Soup
Total time: 60
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, chopped; 3 stalks celery, chopped; 4 cloves garlic, chopped; 1 small head cabbage, shredded; 2 cups 1-inch pieces fresh green beans; 1 ½ teaspoons kosher salt; 6 cups unsalted vegetable stock; 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained; 1 (15 ounce) can no-salt-added diced tomatoes, undrained; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley

Recipe by sashman from allrecipes.com

Lunch 60 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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1 large onion, chopped
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2 large carrots, chopped
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3 stalks celery, chopped
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4 cloves garlic, chopped
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1 small head cabbage, shredded
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2 cups 1-inch pieces fresh green beans

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1 ½ teaspoons kosher salt
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6 cups unsalted vegetable stock
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1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
•

1 (15 ounce) can no-salt-added diced tomatoes, undrained
•

2 tablespoons chopped fresh dill
•

2 tablespoons chopped fresh parsley

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Remove the lid and stir in dill and parsley. Serve hot.