3cupscabbage, cut into 2.5 long & wide inch piecesless than a small head of cabbage
6cupschicken or vegetable stock
salt and pepper to taste
First, put the Instant Pot on saute function for 6 minutes (it needs time to heat up first.) Add oil, onions and garlic. Stir.
After saute function turns off, add remaining ingredients. Ensure the contents is not higher than the "PC Max" capacity line. If so, take out some vegetables of your choice. Set to pressure cooker on high setting for 5 minutes.
When pressure cooker is done cooking for 5 minutes, allow pressure to naturally release for 10 minutes. Manually release the remaining pressure, open carefully (after valve indicator drops) and stir soup.
Store leftovers covered in the refrigerator for up to five days.
Slow Cooker Instructions:
Add all ingredients to a 6 qt slow cooker and cook on low for 5-6 hours or high for about 4 hours. Check vegetables are soft before serving.
Stove top Instructions:
In a large dutch oven or large pot on med/high heat, add oil onions and garlic. Saute for 2 minutes. Add remaining ingredients and cover. Bring to a boil and then lower heat to medium. Cook for about 40 minutes or until the vegetables are soft.