Chop 1 onion and 4-5 cloves garlic. Heat instant pot on saute function.
When warm, add 1 TB oil. Then saute the onion and garlic in ¼ tsp salt
When carmelized, turn off saute function. Add cracked black pepper , 2 bay leaf, ½ tsp dried thyme.
Meanwhile, chop veggies:
3 carrots
2 stalks celery
1 large russet potato (skin on)
Optional: 1-2 C chopped green cabbage
Drop these into instant pot.
Add 1 package veggie stock/broth (32 oz), approx 3 C water and 2-3 C frozen cooked chickpeas
Pour in enough extra water to come to the top of veggies.
Seal and pressure cook for 5-8 minutes.
Season with salt (1TB for normal folks, or 1/2 TB for lower salt diet) and 1 tsp lemon juice or vinegar
Serve with crusty bread
