"...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
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.
Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
Put the lid on the Instant Pot and set to HIGH pressure. Set the time to 4 minutes.
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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