Recipe for Cabbage, Potato and Bean Soup:
1/2 head of cabbage
2 large Russet potatoes cut into chunks
1 medium yam...
1/2 red onion
2 cups leftover pink beans (cooked)
5 cloves of garlic pressed
1 bay leaf
Black pepper to taste
Granulated garlic 1 t
Mrs. Dash Fiesta Lime seasoning to taste
1 cup no salt added veggie broth
5 cups water
(Made four large soup bowls worth. I ate two and put the leftovers in two mostly full quart size mason jars.)
Preparation: Added all ingredients to Instant Pot and I set it to soup mode. It took about 1 hour 15 minutes total cooking time for it to come up to pressure, cook for 30 minutes and then do a natural pressure release 31 minutes later.
Note: After making this soup I contacted the queen of Instant Pot cooking, Jill Nussinow, and her advice was if the beans are already cooked then manually set the IP to five minutes at pressure. I did that, but wasn't sure if I should do a quick release or natural pressure release...after about 12 minutes I decided to do a quick pressure release. I am going to try next time to do a quick release as soon as the five minutes cooking at pressure ends. I'm looking for quick, flavorful, colorful not overcooked veggies :)