5 from 92 votes
Instant Pot Cabbage
Instant Pot Cabbage features cabbage wedges cooked under pressure with butter, garlic, and dried thyme in chicken stock. The quick pressure cooking tenderizes the cabbage while retaining some texture, and the butter and garlic add richness and aroma. The recipe allows adjustments to tenderness by varying cooking time, making it convenient for batch cooking or quick vegetable sides.
Total Time
25 mins
Servings:
4
- 6
Calories:
178 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 (~4lbs) cabbage , cut into 8 wedges
- 2 cups (500ml) chicken stock vegan substitute: vegetable stock, unsalted
- 8 (25g) garlic crushed, cloves
- 2 - 3 tablespoons (46g) butter vegan substitute: olive oil, unsalted
- 1 teaspoon (6.5g) salt fine
- ½ teaspoon (0.7g) thyme dried
Instructions
- Cut Cabbage: Remove outer leaves and cut cabbage into 8 wedges. Rinse cabbage under cold water to remove any dirt.
- Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot. Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges, and ensure they're all partially submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender), then Quick Release. Open the lid carefully.
- Serve: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary. Amy + Jacky's Tip: If you want more tender cabbages, use "Saute" function to cook it some more.
Cup of Yum
Notes
- Cooking time can be adjusted between 3 to 6 minutes in the Instant Pot depending on desired cabbage tenderness.
- Rinse cabbage thoroughly before cooking to remove dirt or debris from the leaves.
- Use the sauté function to soften cabbage further after pressure cooking if preferred.
- Season the cabbage after cooking to adjust salt and flavors to taste.
- Chicken stock can be substituted with vegetable stock for a vegan version.
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
468mg
(20%)
Potassium
598mg
(13%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
588IU
(12%)
Vitamin C
112mg
(124%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 - 6
Amount Per Serving
Calories 178
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 468mg | 20% |
| Potassium | 598mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 112mg | 124% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.