Pressure Cooker Soup: From Moscow With Cabbage

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 head cabbage, shredded
• 1 potato, diced
• 4 cups chicken stock
• 1/3 cup stone-ground mustard
• 1/4 cup ketchup
• salt and ground black pepper to taste
• 1 bay leaf
• 1 clove
• 1 clove garlic

1. Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
2. Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
3. Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

olive oil, onion, carrot, celery, cabbage, potato, chicken stock, stoneground mustard, ketchup, salt, bay leaf, clove, clove garlic

Taken from www.allrecipes.com/recipe/262535/pressure-cooker-soup-from-moscow-with-cabbage/ (may not work)