Instant Pot Cabbage and Potato Soup with Pickled Veggies

Place mushrooms in a bowl. Pour 1 cup boiling water over mushrooms (or enough to cover). Let stand 15 minutes. Using a slotted spoon, remove mushrooms from soaking liquid and chop. To remove any grit from soaking liquid, strain it through a fine-mesh sieve into a 6-quart electric multicooker. Add chopped mushrooms to cooker. Meanwhile, for quick-pickled vegetables, in a shallow bowl combine the next six ingredients (through salt). Cover and set aside until ready to use, stirring occasionally. Add cabbage, potatoes, broth, and caraway seeds to cooker. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 4 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully. Strain liquid from quick-pickled vegetables, and stir liquid and beans into soup. Top servings with pickled vegetables. Prep-time: 20 MINUTES / Ready In: 2 HOURS Makes 8 cups Serving size: ⅛ of recipe