Pressure Cooker Soup: From Moscow with Cabbage
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Ingredients45 m servings 241 cals
Original recipe yields 4 servings
- 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.
Per Serving: 241 calories; 7.9 g fat; 40.2 g carbohydrates; 6.3 g protein; < 1 mg cholesterol; 1207 mg sodium. Full nutrition