Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1 small head cabbage, shredded
- 2 cups 1-inch pieces fresh green beans
- 1 ½ teaspoons kosher salt
- 6 cups unsalted vegetable stock
- 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
What Makes This Dish So Tasty
Tips For Perfect Results
- Don’t skip sautéing the onions and garlic first; it adds extra flavor.
- If you like a little heat, add a pinch of red pepper flakes before pressure cooking.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Let it warm up for a few minutes, then pour in some oil. Toss in the onion, carrots, celery, and garlic, and cook everything together, stirring often, until the veggies start to soften—this usually takes about six minutes. Next, add the cabbage, green beans, and a pinch of salt. Pour in the vegetable broth along with both cans of tomatoes, juices and all. Seal the lid and set the pot to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to build up. Once the cooking time is done, let the pressure release naturally—this can take anywhere from 10 to 40 minutes. When it’s safe to open the lid, stir in the fresh dill and parsley. Ladle the soup into bowls and enjoy it nice and hot!
