InstantPot, Soup, Vegan
Saute Ingredients:
1 tbsp water or veggie broth
2 cups minced onion (1 large)
1 1/2 tsp minced garlic
1 1/2 tsp caraway seeds
1 tsp smoked or plain paprika
Pressure Cooker Ingredients:
8 cups water
4 cups chopped cabbage
4 cups cubed potatoes
2 cups sliced carrots
1 Vegetable bouillon cube
1 1/2 tsp dried dill
Before serving:
1/2 cup nutritional yeast
salt and pepper to taste
For the saute, use the saute setting over normal, or medium heat, and heat the broth.
Add the onion and saute until transparent, about 5 minutes.
Add the garlic, caraway seeds and paprika and saute for 2 more minutes.
For the Pressre Cooker:
Add the water (or veggie broth if using), cabbage, potatoes, carrots, bouillon cube (if using), and dill to the onion mixture and stir to combine.
Put the lid on and make sure the steam release handle is set to sealing, or closed.
Change to the manual setting (the pressure cooking one) and set the timer for 5 minutes.
Allow the pressure to release naturally.
Before serving, mix in the nutritional yeast and add salt and pepper to taste.
You can also add sauerkraut to the leftovers if you are a sauerkraut fan.
I used 4 cups of vegetable broth and 4 cups of water and no vegetable bouillon cube.
Per Serving: Calories 175.2; protein 8.3 g, total fat 2.8 g, carbohydrates 31.1 g, sodium 56.5 mg, fiber 7.7 g.