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Pressure Cooker Soup: From Moscow with Cabbage

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Chef Valentina

"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."
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45 m servings 241 cals
Original recipe yields 4 servings

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  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.
  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.
  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.

Nutrition Facts

Per Serving: 241 calories; 7.9 g fat; 40.2 g carbohydrates; 6.3 g protein; < 1 mg cholesterol; 1207 mg sodium. Full nutrition

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