Turn Instant Pot to Sauté mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and give a quick stir. Close Instant Pot with pressure valve to sealing. Pressure cook for 8 minutes followed by quick release or Natural Pressure Release
Open Instant Pot. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well
Add the reserved broth and baked tofu. Mix the corn starch in water and add to the soup
Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot
Notes
Stovetop Recipe:
In a large pot heat oil on medium. Add garlic, green chilies, half of the ginger, and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, and broth and give a quick stir. Allow the broth to boil for 15 minutes on medium-low heat partially covered.
Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
Rinse and dry the Pot used to make the broth. Add the remaining oil, cabbage, carrots, and remaining ginger and sauté on medium heat for 3 to 4 minutes
Add the reserved broth and baked tofu. Mix the cornstarch in water and add to the soup.
Bring the soup to a gentle boil. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot