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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.
Ingredients
- 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
- 1/3 cup stone-ground mustard
- ¼ cup ketchup
- salt and ground black pepper to taste
- 1 bay leaf
- 1 clove
- 1 clove garlic
Directions
Step 1
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 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 center of the pot.
Step 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.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 7% |
| Cholesterol1mg | 0% |
| Sodium1207mg | 52% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber10g | 35% |
| Total Sugars16g | |
| Protein6g | |
| Vitamin C125mg | 623% |
| Calcium153mg | 12% |
| Iron2mg | 12% |
| Potassium919mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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