Step 1

Combine the oil, onion, carrot and garlic in the Instant Pot.

Step 2

Saute  the veggies until the onion is soft and lightly browned, 5 to 8 minutes, stirring occasionally. I like to saute on "normal" heat so that the onion doesn't burn. To adjust the heat level, press the Saute button on the Instant Pot, then adjust the heat by pressing the “adjust” button until the red light is under “normal.”

Step 3

Add tomatoes, water, cabbage, the entire cans of white beans (don't drain them), salt and parsley.

Step 4

Stir well, then lock the lid, making sure the release valve is set on “sealing."

Step 5

Program the Instant Pot to cook for 5 minutes on high pressure.

Step 6

Let the pressure release naturally for at least 10 minutes.

Step 7

Stir the soup. You'll probably need to add more salt to taste. Don't be shy about adding salt! Garnish with fresh parsley.