This hearty cabbage soup is on page 165 of Jill Nussinow’s great cookbook, Vegan Under Pressure. I have such fun pulling out my Instant Pot, flipping through for something that matches my main ingredients, and I’m never disappointed. With the lightness of lemongrass (see ingredients for substitution) this is a refreshing soup—you can eat a lot of it without feeling stuffed. The potatoes add a little body. If you prefer sweet potatoes, use them instead of Yukon Golds. The soup freezes well. Serves 4 to 6.
Heat a stovetop pressure cooker or electric cooker on sauté. Add oil if using. Cook onion 1–2 minutes. Add chile, lemongrass, garlic, and ginger; cook another 1–2 minutes.
Add cabbage, potato, stock, and coconut milk. Lock lid. Bring to high pressure; cook 4 minutes. When finished, quick release after 10 minutes.
Remove and discard chile, ginger, and lemongrass pieces.
Add lime zest and juice. Season with salt and pepper. Garnish with cilantro and serve.
