Heat Instant Pot on Saute mode. Add 1Tb of oil.
Add onions and celery. Saute for 4-5 min. Turn off
Saute mode. Add garlic until fragrant.
Add chicken broth, bouillon, carrots, ham bone, and
then 1.5c of water. Cook on high pressure for 20
minutes, natural release. Then add cabbage and
cook on saute until tender.
Take out ham bone and shredded ham surrounding the
ham bone into big chunks. Add back to soup. Serve.
Originally Submitted
3/2/2019
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