Instant Pot Weight Loss Soup
1 tablespoon extra-virgin olive oil
2 medium onions chopped
4 medium carrots chopped
4 stalks celery chopped
4 cloves garlic minced
4 cups chopped cabbage half head
1 green bell pepper chopped
1 zucchini chopped
1 14- ounce can diced tomatoes
8 cups bone broth or low-sodium vegetable broth
1 bay leaf
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
1 teaspoon salt optional
1/2 teaspoon black pepper
Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. 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, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start.
Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve.