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Instant Pot cabbage on a plate.
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4.76 from 29 votes

Instant Pot Cabbage Recipe

Experience the joy of cooking with Instant Pot Cabbage, an easy-to-prepare, mouth-watering, and healthy side dish that pairs perfectly with numerous dishes, making it a household favorite!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 83kcal
Author: Andrea

Equipment

Ingredients

  • 1/2 cup chicken broth
  • 1/4 cup cold water
  • 1/4 cup (1/2 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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 367mg | Potassium: 210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 1mg