Cabbage Rice - Instant Pot
User Reviews
4.2
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Calories
288 kcal
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Course
Main Course
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Cuisine
Indian
Cabbage Rice - Instant Pot
Description
This Instant Pot Cabbage Rice recipe starts by rinsing and soaking basmati rice, then draining it. The pot is set to sauté mode to heat oil for frying mustard seeds, optional asafetida, and peanuts until golden. Aromatics including turmeric, curry leaves, grated ginger, and minced green chilies are added and cooked briefly to release their flavors.
Next, shredded cabbage and kosher salt are mixed in, followed by the drained rice and water. The pot cooks under pressure using the "Rice" function with natural release. Once cooked, lemon juice is stirred in and the dish is finished with chopped cilantro and fresh grated coconut, providing a fresh herbal and slightly sweet contrast. The rice is fluffy while the cabbage remains tender, and the peanuts contribute crunch, making the dish texturally interesting and aromatic from the spices.
This preparation suits a savory side dish or light vegetarian main. The recipe balances the mild sweetness of cabbage with the fragrance of spices and acidity from lemon juice. The use of the Instant Pot simplifies the cooking process by combining sautéing and pressure cooking in one appliance, saving time and cleanup.
Ingredients
- 2 cups basmati rice
- 2 tablespoons neutral cooking oil generic cooking oil
- ¼ teaspoon asafetida optional for gluten free
- 1 teaspoon mustard seeds
- ½ cup peanuts
- ½ teaspoon Turmeric ground
- 20 curry leaves
- 2 tablespoons ginger grated
- 4 green chili minced
- 8 cups cabbage packed, shredded
- 2 teaspoons kosher salt
- 2 tablespoons lemon juice
- ½ cup cilantro chopped
- 3 tablespoons coconut grated, fresh
Instructions
- Rinse the rice 2-3 times and then soak the rice in 4 cups of warm water for 2 hours. Drain the rice and keep aside.
- Turn Instant Pot to Saute(more) mode. Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes.
- Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown.
- Add grated cabbage and salt. Mix again. Add drained rice and gently mix everything together. Add 2 cups of water.
- Close Instant Pot lid with pressure valve to sealing. Press the ‘Rice’ button. Allow Natural Pressure Release. Open Instant Pot and pour lemon juice. Garnish with cilantro and coconut. Enjoy hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 674mg | 28% |
| Potassium | 259mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 67.6mg | 75% |
| Calcium | 58mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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