This Instant Pot Cabbage is an easy-to-prepare, mouth-watering, and healthy side dish that pairs perfectly with almost anything, making it a true household favorite!
Cooking cabbage using an Instant Pot has never been easier! I love how quick this recipe is, and what a great and healthy side dish it is for my family!
Cabbage is high in important vitamins, such as vitamin C, and can help with heart health, cholesterol levels, and may even lower your blood pressure. It is also helpful for digestion and inflammation issues. What a super food!
This cabbage can be added to soups, stews, or used alone as a tasty and low-carb side dish. I love serving it alongside my Instant Pot Short Ribs, Leftover Corned Beef Hash, or even Crispy Lemon Pepper Chicken.
Table of Contents
Recipe Ingredients
- Butter: Adds richness and enhances the overall flavor.
- Garlic Powder: Provides a distinct and aromatic garlic flavor.
- Coarse Kosher Sea Salt: Essential for seasoning and bringing out the natural flavors of the cabbage.
See the recipe card for full information on ingredients and quantities.
Variations
- Cabbage: You can use either red or green cabbage for this recipe. Just remember to remove the core before cooking.
- Broth: I use chicken broth for my recipe but you can also use vegetable broth and then you have a vegetarian instant pot cabbage option!
How to Make Instant Pot Cabbage
Step 1: Add broth, water, and butter to the Instant Pot. Then, add the cut cabbage. Season with salt, pepper, and garlic powder and stir together.
Step 2: Close the lid and lock it. Make sure the valve is switched to sealing.
Step 3: Select MANUAL mode (high pressure) for 7 minutes. Once cooked, switch the valve to venting and manually or quickly release the pressure.
Step 4: Once the float valve has dropped, carefully remove the lid. Use a slotted spoon to remove the cabbage from the pot.
Step 5: Season with additional salt and pepper to taste, serve, and enjoy!
FAQs
Slice the head of cabbage in half and then slice the core out. Take those portions and cut that in half and you should have 4 pieces. Now take these larger pieces into smaller strips. Now you’re all set to place them into your pressure cooker.
You can do either! Of course manual venting is a quick release, but the natural venting allows the cabbage to soak in the flavor a few minutes more.
Cabbage can be served with almost anything! I love having this cabbage with my Instant Pot Pot Roast and Instant Pot Black Eyed Pea Soup!
If you are wanting to add in more flavors to this recipe I like to add in some onion, bacon, potatoes or even smoked sausage. If you are wanting to simply add more flavor with spices I would recommend adding in a little oregano or thyme.
Storage Info
STORE the cooked Instant Pot cabbage in an airtight container in the fridge, where it will stay good for up to 3-4 days. To FREEZE, freeze in a sealed container or freezer bag for up to 2-3 months.
To REHEAT, simply thaw it in the refrigerator if frozen, and then warm it in the microwave or on the stovetop over medium heat until heated through.
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Instant Pot Cabbage Recipe
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Ingredients
- 1/2 cup chicken broth
- 1/4 cup cold water
- 1/4 cup (½ stick) butter
- 1 head cabbage, cut into 1 1/2-inch squares
- 1 tsp coarse kosher sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
Instructions
- Add broth, water, and butter to the Instant Pot. Then, add the cut cabbage. Season with salt, pepper, and garlic powder.
- Close the lid and lock it. Make sure the valve is switched to sealing.
- Select MANUAL mode (high pressure) for 7 minutes. Once cooked, switch the valve to venting and manually or quickly release the pressure.
- Once the float valve has dropped, carefully remove the lid. Use a slotted spoon to remove the cabbage from the pot.
- Season with additional salt and pepper to taste.
This recipe is wonderful. My SO says he likes his cabbage a little firmer, but he is plowing his way through a huge second helping. I think he will be just fine! Lol
This worked great for my leftover cabbage, very tasty and my first time using the Instapot that I’ve had for 5 years
Found this made the cabbage to soggy. Defo needed less time but love the juice, made a lovely gravy