Ingredients

The following ingredients have 4 Servings
  • 1 tbs avocado oil
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 3 carrots (chopped)
  • 3 celery stalks (sliced)
  • 2 cups napa cabbage (chopped)
  • 1 small broccoli crown (½ lb)
  • 14.5 oz diced tomatoes
  • 1 tsp tarragon
  • 1 tsp lemon pepper
  • ½ tsp turmeric
  • 4 cups vegetable stock
  • 1 tbs tamari
  • Fresh parsley for garnish

Instruction

  • Set the Instant Pot to Saute. Add the avocado oil and onion to the pot and saute until tender. Add the garlic, carrots, celery, broccoli, and napa cabbage. Stir and saute for another minute. Then add the tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari to the pot.
  • Close the lid and turn the valve to the sealing position. Cook on manual high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add salt and pepper to taste (optional).
  • Serve warm. Garnish with fresh parsley, other fresh herbs, or freshly grated parmesan cheese if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for several days.