Instant Pot

"...Oh my goodness! I ate it every day for lunch and a couple of times for dinner! My poor hubby only got one bowl... It is SO yummy and EASY to make!! Plus… I lost 3.6 lbs… so it works! Thanks for sharing this recipe. One of my faves now!"  - Amy

1

Set to saute setting. Add the olive oil. Then add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer.

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2

Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.

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3

Put the lid on the Instant Pot and set to HIGH pressure. Set the time to 4 minutes. 

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4

Once the time is up, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve.

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