Ingredients
2 tbsp olive oil
1 medium onion, diced
3 large carrots, diced
3 celery stalks, diced
2 tbsp minced garlic
1 green bell pepper, diced
1 cabbage, chopped
1 – 14oz can fire roasted tomatos
8 C of vegetable broth
3 bay leafs
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
Instructions
Cut all your vegetables and set aside
Set the IP on saute mode and pour in the olive oil
Add in the diced onion, carrots, and celery and mix until combined
Saute for a few minutes or until the vegetables become soft, about 5 minutes
Stir in the minced garlic
Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine
Lock you IP lid in place and close the stem vent
Set on manual high pressure for 4 minutes
Allow the IP to natural release for 5 minutes once timer goes off
Remove lid and stir to combine
Enjoy!
