Instapot Cabbage Soup

Ingredients:

2 TBSP Olive Oil 
1 Large Fennel Bulb, Diced 
2 Large Carrots, Diced
2 Cloves Garlic, Chopped
2 tsp Celery Salt
1 Can Fire-Roasted Diced Tomatoes 
1 Can Cannellini Beans, No Salt Added
1/2 Head Savoy Cabbage, Quartered
1/2 Small Bunch Fresh Thyme
4 cups Vegetable Broth 
1 cup Water
1 TBSP Salt 
1 Bunch Fresh Parsley 
1 Large Lemon

Directions:

1. Turn Instapot to sauté function. Let heat for about 2 - 3 minutes. 
2. Add olive oil, fennel, carrots, garlic, and celery salt. Put the lid on and cook for 5 minutes. 
3. Add tomatoes, cannellini beans, cabbage, thyme, vegetable broth, water, and salt. 
4. Put the lid on and cook with “soup” function for 20 minutes. Once completed, turn switch to VENTING and pressure release. 
5. Garnish with fresh savoy cabbage, fresh parsley, and lemon juice.