Ingredients

1 tablespoon lemon juice or apple cider vinegar
1 bay leaf
1/2 teaspoon black pepper
2 cups broccoli florets
2 carrots peeled and chopped
2 cups cauliflower florets
1/4 teaspoon cayenne pepper
2 celery stalks chopped
1/2 teaspoon chili powder
1 teaspoon dried parsley
5 garlic cloves minced
3 cups chopped cabbage (or green pepper)
1/2 teaspoon ground paprika
1 teaspoon Italian seasoning
4 cups low sodium vegetable or chicken stock
1 tablespoons olive oil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon turmeric
1 medium yellow onion chopped
1.5 cups chopped zucchini

Ready In 22 Minutes

Servings: 6

Cooking Instructions

Step 1

Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.Press "saute" button on your Instant Pot.
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Step 2

Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
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Length: 2 minutes

Step 3

Add garlic and onion to Instant Pot.
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Step 4

Saute, stirring often, until the onion softens.
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Step 5

Add mushrooms and saute for 2 minutes, until they are fragrant.Press "off/stop" button.
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Length: 2 minutes

Step 6

Add remaining ingredients to Instant Pot.
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Step 7

Place lid on the pressure cooker and make sure the valve is set to "sealing".Press "soup" setting and timer to 12 minutes.The Pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and they start the timer.When done, the Instant Pot will beep.
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EQUIPMENT:
Length: 24 minutes

Step 8

Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".Carefully remove the lid, away from your face, and set aside.Stir the soup.
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Length: 5 minutes

Step 9

Let cool slightly before serving.Season with more salt and pepper to taste.
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