Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons olive oil
  • 5 garlic cloves (minced)
  • 1 medium yellow onion (chopped)
  • 5 white mushrooms (washed, sliced)
  • 2 cups cauliflower florets
  • 2 carrots (peeled and chopped)
  • 2 celery stalks (chopped)
  • 1,5 cups chopped zucchini
  • 3 cups chopped cabbage
  • 1 15 oz. can red kidney beans (drained and rinsed)
  • 1 15 oz. can diced tomatoes
  • 4 cups low sodium vegetable or chicken stock
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric

Instruction

  • Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.
  • Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  • Add garlic and onion to Instant Pot. Saute, stirring often, until the onion softens. Add mushrooms and saute for 2 minutes, until they are fragrant.
  • Press "off/stop" button.
  • Add remaining ingredients to Instant Pot.
  • Place lid on the pressure cooker and make sure the valve is set to "sealing".
  • Press "soup" setting and timer to 12 minutes.
  • The Pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and they start the timer.
  • When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
  • Carefully remove the lid, away from your face, and set aside.
  • Stir the soup. Let cool slightly before serving.
  • Season with more salt and pepper to taste.