Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts (per serving)
| 241 | Calories |
| 8g | Fat |
| 40g | Carbs |
| 6g | Protein |
ble>
