Introduction

About this Recipe

Back by popular demand this week is another Instant Pot recipe! I feel like as soon as school starts it is time for squash, baked goods and soup, and I know I am not the only one!...

✓ 8 cups chicken broth (use veggie broth for vegan recipe) ✓ 3 cups russett potatoes (peeled/chopped into 1" chunks) ✓ 3 cups cabbage (chopped into thin slices) ✓ 3 cups tomatoes (chopped into 1-2" chunks) 2 1/2 cups onion (peeled/chopped) ✓ 2 cups carrots (peeled/chopped into 1" chunks) ✓ 2 cups peanut powder ✓ 1 tablespoon Bragg's aminos or coconut aminos (soy sauce or tamari would be fine as well) ✓ 1 tablespoon italian seasoning ✓ 1 teaspoon sea salt ✓ 1 teaspoon garlic powder (or granulated garlic) ✓ 1 teaspoon ginger powder

✓ Add broth to IP liner, stir in peanut powder and spices until dissolved ✓ Add all other ingredients and stir well ✓ Close lid, set for 5 minutes on "soup" setting ✓ Allow to naturally release pressure