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Active Time:25 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1 ½cupschopped yellow onion1cupdiagonally sliced carrots (1/4-inch)¾cupchopped celery2tablespoonsfinely chopped garlic1tablespoonfresh thyme leaves2teaspoonschopped fresh rosemary4cupschopped green cabbage4cupsreduced-sodium vegetable broth1(15-ounce) canno-salt-added diced fire-roasted tomatoes¾teaspoonsalt½teaspoonground pepper1tablespoonwhite-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1 ½cupschopped yellow onion
1cupdiagonally sliced carrots (1/4-inch)
¾cupchopped celery
2tablespoonsfinely chopped garlic
1tablespoonfresh thyme leaves
2teaspoonschopped fresh rosemary
4cupschopped green cabbage
4cupsreduced-sodium vegetable broth
1(15-ounce) canno-salt-added diced fire-roasted tomatoes
¾teaspoonsalt
½teaspoonground pepper
1tablespoonwhite-wine vinegar
DirectionsSelect Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.TipsEquipment:Electric pressure cooker (multicooker)Originally appeared: EatingWell.com, November 2020
Directions
Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.TipsEquipment:Electric pressure cooker (multicooker)
Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.
Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.
Tips
Equipment:Electric pressure cooker (multicooker)
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)113Calories5gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
