Step 1

On medium heat, add the olive oil.

Step 2

Proceed to saute the onion, garlic and ginger until soft and translucent.

Step 3

Add the bell peppers and celery and cook for 2-3 minutes.

Step 4

Sprinkle in the seasoning - parsley, black pepper and parsley.

Step 5

Stir in the chopped tomatoes and add a small amount of the cajun seasoning (do this in stages so you get the right level of heat/spiciness).

Step 6

Add the cabbage, bay leaves and pour in the vegetable broth.

Step 7

Bring the pot to a rolling boil and reduce to medium/low heat and simmer for 30-40 minutes (add more vegetable stock if needed).

Step 8

During that time, add some cajun seasoning (to your preference and pink salt if needed)

Step 9

Remove the bay leaves if possible.

Step 10

Turn on the instant pot and select “saute”

Step 11

When the inner pot is hot add the olive oil and butter then proceed to saute the onion, ginger and garlic until translucent.

Step 12

Add the carrot, bell peppers and celery and continue to cook for 1-2 minutes

Step 13

Add the seasoning black pepper some of the cajun seasoning, parsley and thyme.

Step 14

Finally add the cabbage, bay leaves and vegetable broth.

Step 15

"Cancel" the “saute” setting

Step 16

Place the lid on the pressure cooker and set the steam release knob to the “sealing” position

Step 17

Press the “pressure cook” button and adjust the +/- to 10 minutes (it will take several minutes to reach maximum pressure)

Step 18

Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure

Step 19

Add more cajun seasoning to taste and pink salt if needed

Step 20

Remove the bay leaves prior to serving