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 mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 83kcal
- 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
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.
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.
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