Instant Pot Cabbage Soup

Ingredients

• 1/2 small Cabbage (shredded)
• 1 cup Sauerkraut
• 3 medium Potatoes (cubed)
• 1 Tomato (diced)
• 1 Red Bell Pepper (cubed in small pieces)
• 1 Carrot (grated)
• 1 large Onion (diced)
• 2 cloves garlic
• 2 tablespoons Oil
• 10 cups Beef Stock
• Shredded Meat from Soup Bones
• 1 Bay Leaf
• Salt and Pepper
• 1/4 cup Fresh Dill (chopped)

Instructions

1. 1

   Prepare Vegetables - thinly shred Cabbage, peel and cube Potatoes, chop Tomatoes, grate or dice Carrot, dice Onions and mince Garlic.

2. 2

   Caramelize - add Oil to Instant Pot and turn onto Sauté. Cook Onions, Garlic and Carrot for about 5 minutes until soft and caramelized.

3. 3

   Combine - add shredded Cabbage, Sauerkraut, Potatoes, Tomatoes, Bay Leaf and optional Meat from Soup Bones. Fill with Broth just below the MAX ⅔ line in the Pot.

4. 4

   Pressure Cook - close lid and set vent to SEALING. Set Instant Pot to MANUAL function for 5 minutes. Once complete, allow a natural release for 10 minutes or carefully open to VENTING for quick release. Pro Tip: lightly cover with Kitchen Towel to prevent spraying of hot steam.

5. 5

   Season - taste and adjust seasonings. Mix in fresh chopped Dill.

6. 6

   Serve - ladle into bowls. Serve with Rye Bread and Sour Cream.