Pressure Cooker Soup: From Moscow with Cabbage

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

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 241 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cups chicken stock
• 1 potato, diced
• 1 clove garlic
• ¼ cup ketchup
• 1 head cabbage, shredded
• ⅓ cup stone-ground mustard
• 1 clove

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

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.

Step 3

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.

Step 4

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.