Set the Instant Pot to Saute mode. Once HOT, add olive oil and let it warm. Add the onion and cook for a few minutes until soft, stirring occasionally to prevent it from burning. You want the onions to become translucent and fragrant.
Add in the minced garlic and cook for 1 minute, stirring continuously to prevent it from browning. The aroma will be intoxicating!
Next, introduce the diced bell peppers, sliced carrots, diced tomatoes, and tomato paste. Stir everything together and cook for 1 minute, allowing the flavors to meld.
Now, add the rest of the ingredients: chopped cabbage, dried basil, dried oregano, onion powder, garlic powder, red pepper flakes, salt, pepper, and vegetable broth. Stir well to combine, ensuring no ingredients are sticking to the bottom of the pot. Be mindful not to exceed the pot's maximum fill line.
Close the lid securely and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes for the pot to reach high pressure. Make sure the vent is closed to trap the steam.
When the timer goes off, allow for a 10-minute Natural Pressure Release. This means you don’t touch the vent during this time, letting the pressure release naturally.
After 10 minutes, carefully open the vent to release any remaining steam. Be cautious of the hot steam escaping.
Open the Instant Pot and remove the bay leaves. Give the soup a gentle stir, ensuring all the ingredients are well mixed.
Taste the soup and adjust for salt and pepper as needed. If you want a bit more flavor, don’t hesitate to add a touch more seasoning.
Serve hot, garnished with finely chopped parsley for a fresh finish. Enjoy your delicious and comforting Instant Pot Cabbage Soup!
