The Vegan, Slavic-American Comfort Stew/Casserole in the Instant Pot (dairy, tomato/tomatillo free)

• 1/2 head of white cabbage, cored and chopped

• Approximately 3 cups fresh mushrooms, chopped

• 1 onion, chopped

• 3-5 cloves of garlic, chopped, or jarlic to taste

• 2-3 tablespoons olive oil

• 1 15 oz can sauerkraut, or equivalent raw sauerkraut

• 1 cup split green peas

• 3 cups water

• 1 tablespoon caraway seeds (optional)

• 1 teaspoon sea salt

• 1/2 teaspoons ground black pepper

Set your Instant Pot to "Saute," and heat your oil in the bottom of the pot. Saute your onions until they're translucent, then add your garlic and let brown for a minute before adding the cabbage and mushrooms. Saute the vegetables until they reduce down and create a broth in the bottom of the pot, stirring occasionally, about 5-10 minutes. Add the caraway seeds, salt, and pepper to the pot, and stir in to distribute evenly.

Rinse your split peas, and add them to the pot, along with the water. If you're using the canned sauerkraut, add it here. No need to strain or rinse the sauerkraut.

Give your pot another good stir to make sure everything is well combined, seal your pot, and set the Instant Pot to Pressure Cook on High Pressure for 12 minutes. The dish will be ready at the end of the pressure cooking time, you can vent and serve immediately, though this is one of those dishes that tastes better the longer it sits on the heat.

If you're using raw sauerkraut, add to your bowl before serving, to preserve the probiotics.

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