Vegan Instant Pot Lentil and Cabbage Soup

🥘 Ingredients

• whole peeled tomatoes 1
• extra virgin olive oil 1 ½ tbsp
• medium yellow onion 1
• Kosher salt and freshly cracked black pepper
• medium carrots 3
• garlic cloves 4
• green lentils 1 cup
• medium green cabbage 1
• vegetable bouillon cube use for more flavor 2
• water 4 cup
• bay leaves 2
• apple cider vinegar 2 tbsp
• For

1. 1

   Gather: whole peeled tomatoes , extra virgin olive oil , medium yellow onion , Kosher salt and freshly cracked black pepper , medium carrots , garlic cloves , green lentils , medium green cabbage , vegetable bouillon cube use for more flavor , water , bay leaves , apple cider vinegar , For serving: whole grain bread or baguette.
2. 2

   Crush the canned whole tomatoes by hand into a bowl.
3. 3

   Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes. Then add the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is lightly browned and completely soft, about 6 to 8 minutes.
4. 4

   Add the carrots, garlic, 1 tsp salt, and 1/2 tsp pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
5. 5

   Add the lentils, sliced cabbage, vegetable bouillon cube, water, another 1 tsp salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
6. 6

   Pour the crushed tomatoes on top and stir to combine.
7. 7

   Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. Allow a natural pressure release.
8. 8

   Once the pressure has released naturally, open the pot and stir in the vinegar. Taste for seasonings, adding more salt and pepper as needed. Serve with bread.