Instant Pot Vegetable Soup

This was surprisingly VERY popular with the family. I added some shredded pecorino Romano cheese and it tasted like pizza in a bowl!

1 tbsp avocado oil
½ head of cauliflower, chopped into florets
3 large carrots, chopped
3 stalks celery, chopped
1 Yellow, red or orange pepper chopped
½ head red cabbage, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 26 oz. box of chopped tomatoes
4 cups bone broth
2 tbsp Italian seasoning
Sea salt, to taste
Pepper, to taste
Option for protein: 1 lb. of ground chicken, turkey or Italian sausage

Turn Instant Pot to Sauté.
Add avocado oil.
Add garlic and meat (if including).
Sauté until fully cooked (approximately 5 minutes).
Add tomato paste and cook for additional minute.
Add remaining ingredients and stir to combine.
Place lid on Instant Pot and make sure valve is set to “sealing.”
Set manual cook for 12 minutes (high pressure).
When cooking is complete, manually release stem.
Once steam is fully released, open lid.
Option to top with pecorino Romano cheese.

 Can also make with a crockpot by sautéing meat and garlic first, adding all to the crock pot and cook on low for 4-6 hours.