Ingredients

• 2 tablespoons olive oil
• 1 onion , chopped
• 1 carrot , chopped
• 1 stalk celery , chopped
• 1 head cabbage , shredded
• 1 potato , diced
• 4 cups chicken stock
• 0.33 cups stone-ground mustard
• 0.25 cups ketchup
• salt and ground black pepper to taste
• 1 bay leaf
• 1 clove
• 1 clove garlic

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition per serving