Buttery Instant Pot Cabbage

You can’t go wrong cooking cabbage in the Instant Pot! This tasty, buttery recipe is so quick and easy, and uses pantry staple ingredients you probably have on hand right now. Try it once and you’ll wonder why you weren’t cooking cabbage this way all along!

What Makes This Recipe So Good

• I’m by no means opposed to boiling cabbage on the stovetop, but sometimes you want a method that’s a little more hands-off. Enter: Instant Pot Cabbage! This method for buttery cabbage could NOT be easier. Just add everything to the Instant Pot, push a couple of buttons, and in basically 15 minutes you’ll have a perfectly cooked side dish!
• Cabbage is super nutritious! Vitamin A, iron, magnesium, potassium, folate – not to mention it’s high in fiber and antioxidants, which can protect your body from damaging free radicals. Count me in.
• So what do you serve with Instant Pot cabbage? Well, you can’t go wrong with the classic corned beef and cabbage combo. You could even add some cabbage to a savory corned beef sandwich. Aside from that, cabbage goes really well with a variety of dishes. Smoked sausage is a favorite add-in, and I love it with a whole range of pork, turkey, and chicken recipes.

Key Ingredients

Cabbage – Can’t make Instant Pot cabbage without it! Red or green cabbage will work here, so feel free to add some color to your plate. If you don’t need a whole head’s worth of buttery cabbage when you make this recipe, you can halve or quarter the head, cook what you need, and freeze the rest for later.

Chef’s Tips

• If your Instant Pot is large enough, you can definitely double this cabbage recipe. Just don’t overfill the Instant Pot! You don’t need to change the cook time if you double the ingredients, either.
• I kept the seasonings really simple, just using kosher salt and freshly ground black pepper. You can absolutely add other spices if you want! Thyme, oregano, and garlic powder would all work really well.
• Never cut up a head of cabbage before? No worries! Head over to our post about How to Shred Cabbage. Follow steps 1 and 2 in the instructions, and then instead of slicing the cabbage into shreds, just cut it into roughly chopped pieces. After that you can proceed with this Instant Pot cabbage recipe as written!

Try These Instant Pot Recipe Next

• Instant Pot Butter Chicken
• Instant Pot Cornbread
• The Best EVER Instant Pot Black Eyed Peas
• Instant Pot French Onion Soup
• Dreamy Instant Pot Chicken and Rice
• Instant Pot Chicken Legs

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Buttery Instant Pot Cabbage

Prep:15 minutes

Cook:10 minutes

Total:25 minutes

You can't go wrong cooking cabbage in the Instant Pot! This tasty, buttery recipe is so quick and easy, and uses pantry staple ingredients you probably have on hand right now. Try it once and you'll wonder why you weren't cooking cabbage this way all along!

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6

Ingredients

• ▢ 1 medium head cabbage roughly chopped, approximately 6 to 8 cups raw
• ▢ 1 small onion diced
• ▢ ¼ cup cold, unsalted butter sliced, see Notes
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ ½ teaspoon freshly ground black pepper plus more to taste
• ▢ ¾ cup chicken broth or vegetable broth

Equipment

• Instant Pot
• Slotted spoon

Instructions 

• Add roughly chopped cabbage and diced onion to Instant Pot.
  
• Add cold butter, kosher salt, and freshly ground black pepper, then pour in chicken broth. Quickly stir once or twice, then secure Instant Pot lid on pot with vent in Sealing position.
  
• Set Instant Pot to Manual High Pressure for 7 minutes. Allow 5 to 10 minutes for Instant Pot to come to pressure before cook time begins. Once 7-minute cook time is up, carefully Quick Release pressure and remove lid.
• Stir cabbage mixture again. Use slotted spoon to remove cabbage from pot and season with additional kosher salt and black pepper if desired. Serve hot.
  

Notes

• Make it Dairy Free: Use a plant-based butter.
• Make it Vegetarian: Use vegetable broth instead of chicken broth.
• Make it Vegan: Use a plant-based butter and vegetable broth instead of chicken broth.
• Make it Whole30/Paleo: Use ghee instead of butter and a compliant broth.
• This recipe was tested and perfected using a 6-quart Instant Pot.

 

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 112kcal, Carbohydrates: 10g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 590mg, Potassium: 302mg, Fiber: 4g, Sugar: 5g, Vitamin A: 386IU, Vitamin C: 58mg, Calcium: 68mg, Iron: 1mg, Net Carbs: 6g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Jasmine Comer