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Instant pot cabbage recipe so easy, simple, cheap, healthy and delicious. This pressure cooker cabbage cooks in less than 10 minutes, it’s versatile and a perfect side dish. Learn how to make perfect cabbage in pressure cooker.
Cabbage eaten raw, in coleslaw, salads, boiled, steamed or stir fried is a regular in my home. The hubby especially likes it steamed in his peppersoup, the children enjoy it in salads or steamed as in this recipe. Sometimes we make it instant pot buttered cabbage and other times we skip the butter for healthier equally tasty pressure cooker cabbage. Not only is this instant pot cabbage recipe simple and tasty, it is a good, inexpensive way of consuming vegetables as part of balanced diet and serve as perfect sides to most meals.
INSTANT POT CABBAGE RECIPE
Cabbage is a leafy green plant that is packed with nutrients, inexpensive, low calorie and easy to prepare. I like instant pot cabbage because
It is low in calorie and great for bulking up meals which helps in weightloss. You eat more for less calories!
This recipe gives perfect cabbage that is not soggy.
It’s cheap and convenient.
It’s healthy and flavorful.
Cabbage is high in water content and helps prevent constipation.
This instant pot cabbage is a favourite of ours. Cooking cabbage in instant pot is so easy and quick. Let me show you how to make the best cabbage that is not soggy and i hope you like it as much as we do.
INGREDIENTS FOR INSTANT POT CABBAGE
Detailed ingredient list and directions in printable recipe card at the bottom of this post.
The ingredients you’ll need for this recipe are
Cabbage – I have used the green cabbage in this post but you can use green or purple cabbage.
Salt – to taste
Butter (Optional) – Add butter for Instant pot buttered cabbage or omit to make cabbage healthier.
What else can you add ?
Other seasonings you like.
Bacon or ham – Add bacon to make southern style cabbage. I personally do not add these as i do not eat bacon nor ham.
HOW TO MAKE CABBAGE IN INSTANT POT PRESSURE COOKER
Remove the outer leaves and rinse cabbage then cut into wedges about 2″ thick.
Add broth in the pot of the instant pot then add in garlic powder and butter.
Put in the cut cabbage making sure it doesn’t go above the fill line.
Cover instant pot with it’s lid then turn the valve into sealing position.
Select manual pressure cook high for 4 minutes. After the cabbage is pressure cooked for 4 minutes, do a quick pressure release and open lid once the pot is depressurised.
Drain if need be, sprinkle with black pepper and salt then stir.
Serve and enjoy warm.
For firmer, slightly crisp instant pot cabbage pressure cooker for 3 minutes and for softer cabbage, pressure cook for 7-8 minutes.
Make sure to do a quick pressure release and not natural release to avoid soggy cabbage.
WHAT TO SERVE WITH CABBAGE
HOW TO STORE CABBAGE
Cabbage head keeps well in the fridge. To preserve uncooked whole cabbage, wrap tightly in cling film and store in the fridge for up to 2 weeks. Freezing is not recommended for uncooked cabbage.
For cooked cabbage, store in the fridge for 3 – 5 days or in the freezer for up to 6 months. Place in airtight container and label before placing in fridge or freezer. To thaw from frozen, place in the fridge to thaw overnight and you can then reheat in the microwave or stovetop. Cooked cabbage is so cheap and easy to make that it’s best to make as at when needed and consumed immediately.
MORE EASY INSTANT POT RECIPES ON THE BLOG
Instant Pot Cabbage
- Instant pot pressure cooker
- 1 head Cabbage
- 1 teaspoon Garlic powder
- Black pepper to taste
- 1 tablespoon Butter Optional
- Salt to taste
- 3/4 cup Broth or water
- Remove the outer leaves and rinse cabbage then cut into wedges about 2" thick.
- Add broth in the pot of the instant pot then add in garlic powder and butter.
- Add in the cut cabbage making sure it doesn't go above the instant pot fill line.
- Cover instant pot with it's lid then turn the valve in to sealing position.
- Select manual pressure cook high for 4 minutes. After cabbage is pressure cooked for 4 minutes, do a quick pressure release and open lid once pot is depressurised.
- Drain if need be, sprinkle with black pepper and salt then stir.
- Serve and enjoy warm.
If you try this recipe, rate it and leave comment below. I love reading from you!