Ready to transform humble cabbage into something spectacular? Your Instant Pot is about to become your new best friend for creating quick, comforting, and downright delicious dinners. We’ve gathered 27 inventive recipes that prove this versatile veggie is anything but boring. Get ready to be inspired—your next family favorite is waiting in the list below!
Instant Pot Southern Fried Cabbage
My Southern grandma’s fried cabbage was a Sunday staple, but I’ve given it a modern, hands-off twist with my Instant Pot. This version delivers all the smoky, savory comfort in a fraction of the time, making it perfect for busy weeknights when I’m craving something hearty and soul-warming.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 large head of crisp green cabbage, cored and roughly chopped
– 6 slices of thick-cut, smoky bacon, chopped
– 1 large sweet yellow onion, thinly sliced
– 3 cloves of aromatic garlic, minced
– 1 cup of rich, low-sodium chicken broth
– 2 tablespoons of tangy apple cider vinegar
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of crushed red pepper flakes (optional, for a subtle kick)
Instructions
1. Set your Instant Pot to the “Sauté” function on “More” for high heat.
2. Add the chopped thick-cut, smoky bacon to the pot and cook for 4–5 minutes, stirring occasionally, until it’s crispy and the fat has rendered.
3. Tip: Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered bacon fat in the pot.
4. Add the thinly sliced sweet yellow onion to the hot bacon fat and sauté for 3–4 minutes, stirring frequently, until the onions become soft and translucent.
5. Stir in the minced aromatic garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
6. Tip: Pour in the rich, low-sodium chicken broth and tangy apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
7. Add the roughly chopped crisp green cabbage to the pot in batches, stirring gently to wilt it slightly and coat it in the liquid.
8. Season the mixture with coarse kosher salt, finely ground black pepper, and the optional crushed red pepper flakes.
9. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 0 minutes—this means as soon as the pot reaches pressure, you’ll manually release it.
10. Tip: Once the cooking cycle is complete, carefully perform a quick release by turning the valve to “Venting” until the pressure indicator drops.
11. Open the lid and stir the cabbage mixture, then fold in the reserved crispy bacon.
12. Let the dish sit for 2–3 minutes to allow the flavors to meld before serving.
Out of the pot, this cabbage is tender with a slight bite, infused with smoky bacon and a hint of tang from the vinegar. I love serving it over creamy mashed potatoes or alongside juicy grilled pork chops for a complete, comforting meal that always reminds me of home.
Classic Corned Beef and Cabbage
Cooking up a pot of corned beef and cabbage always takes me back to my grandmother’s kitchen—the savory aroma filling the house, the promise of a comforting, hearty meal that brings everyone to the table. It’s a dish that feels like a warm hug, perfect for chilly evenings or festive gatherings, and I love how simple ingredients transform into something truly special. Over the years, I’ve tweaked my method to get that tender, flavorful result every time, and I’m excited to share it with you today.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 3 pounds of well-marbled corned beef brisket with its spice packet
– 1 large yellow onion, roughly chopped into hearty chunks
– 4 cloves of fresh garlic, minced to release their pungent aroma
– 1 pound of baby carrots, peeled for a sweet, vibrant crunch
– 1.5 pounds of small red potatoes, scrubbed clean with their skins on
– 1 large head of green cabbage, cored and cut into 8 thick wedges
– 2 tablespoons of unsalted butter, for a rich, glossy finish
– 1 tablespoon of coarse sea salt, to enhance the natural flavors
– 1 teaspoon of freshly ground black pepper, for a subtle kick
Instructions
1. Place the 3 pounds of corned beef brisket in a large Dutch oven or heavy-bottomed pot, fat-side up, and cover it completely with cold water. Tip: Using cold water helps draw out excess salt for a more balanced flavor.
2. Add the spice packet from the brisket, 1 large roughly chopped yellow onion, and 4 cloves of minced fresh garlic to the pot.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours and 30 minutes. Tip: A low, steady simmer prevents the meat from toughening up.
4. After 2 hours and 30 minutes, add 1 pound of peeled baby carrots and 1.5 pounds of scrubbed small red potatoes to the pot, submerging them in the broth.
5. Cover the pot again and continue simmering for 20 minutes, or until the vegetables are just tender when pierced with a fork.
6. Add 1 large head of cabbage cut into 8 wedges to the pot, nestling them among the other ingredients.
7. Cover and simmer for an additional 10 minutes, until the cabbage is wilted but still has a slight bite. Tip: Don’t overcook the cabbage to keep its bright color and texture.
8. Carefully remove the brisket and all vegetables from the pot using a slotted spoon, transferring them to a large serving platter.
9. Discard the cooking liquid, then return the empty pot to the stove over medium heat and melt 2 tablespoons of unsalted butter in it.
10. Stir in 1 tablespoon of coarse sea salt and 1 teaspoon of freshly ground black pepper until well combined, then drizzle this seasoned butter over the plated corned beef and vegetables.
11. Let the brisket rest for 10 minutes before slicing it against the grain into thin pieces. You’ll know it’s ready when it flakes easily with a fork.
12. Arrange the sliced brisket back on the platter with the vegetables. Your classic corned beef and cabbage is now ready to serve.
You’ll love how the brisket melts in your mouth with its savory, spiced notes, while the cabbage adds a tender-crisp contrast and the potatoes soak up all that delicious flavor. For a creative twist, I sometimes serve leftovers in a toasted sandwich with a smear of grainy mustard—it’s a whole new way to enjoy this timeless dish.
Spicy Instant Pot Cabbage Soup
Venturing into my kitchen on a chilly evening, I found myself craving something hearty yet healthy—a comforting soup that could warm me from the inside out without hours of simmering. As a busy food blogger who often relies on my trusty Instant Pot for quick weeknight meals, I decided to whip up this Spicy Instant Pot Cabbage Soup, a dish that’s become a staple in my home for its bold flavors and effortless preparation.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of garlic, freshly minced
– 1 pound of lean ground beef, 90% lean
– 1 medium head of green cabbage, roughly chopped into bite-sized pieces
– 2 large carrots, peeled and sliced into thin rounds
– 4 cups of low-sodium beef broth, simmering hot
– 1 can (14.5 ounces) of fire-roasted diced tomatoes, with their tangy juices
– 1 teaspoon of smoked paprika, for a deep, earthy warmth
– 1/2 teaspoon of crushed red pepper flakes, for a spicy kick
– 1 teaspoon of kosher salt, for balanced seasoning
– 1/2 teaspoon of freshly ground black pepper, finely milled
– 2 tablespoons of fresh parsley, finely chopped for garnish
Instructions
1. Turn on the Instant Pot and select the “Sauté” function, then add 1 tablespoon of rich extra virgin olive oil and heat it for 2 minutes until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves of garlic, freshly minced, and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
4. Add 1 pound of lean ground beef, breaking it up with a wooden spoon, and cook for 6 minutes until browned and no pink remains, draining any excess fat for a lighter soup.
5. Mix in 1 teaspoon of smoked paprika, 1/2 teaspoon of crushed red pepper flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper, stirring to coat the beef evenly for enhanced flavor.
6. Pour in 4 cups of low-sodium beef broth and 1 can of fire-roasted diced tomatoes with their tangy juices, scraping the bottom of the pot to deglaze and prevent burning.
7. Add 1 medium head of green cabbage, roughly chopped, and 2 large carrots, peeled and sliced, stirring to combine all ingredients.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes, allowing a natural release for 10 minutes before quick-releasing any remaining pressure for tender vegetables.
9. Carefully open the lid, stir the soup, and let it sit for 5 minutes to allow the flavors to meld together.
10. Ladle the soup into bowls and garnish with 2 tablespoons of fresh parsley, finely chopped.
Out of the pot, this soup boasts a robust, savory broth with tender cabbage that melts in your mouth and a subtle heat from the red pepper flakes. I love serving it with a crusty loaf of bread for dipping, or for a creative twist, top it with a dollop of sour cream to balance the spice—it’s a comforting bowl that’s perfect for cozy nights in.
Instant Pot Stuffed Cabbage Rolls
Every time I see a head of cabbage at the market, I’m reminded of my grandmother’s kitchen—the comforting aroma of her slow-simmered rolls filling the house for hours. Now, with my trusty Instant Pot, I can recreate that same cozy, savory magic in a fraction of the time, making it a perfect weeknight win when I’m craving something hearty yet hands-off.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large head of green cabbage, with firm, crisp leaves
– 1 pound of lean ground beef (85/15 blend for optimal flavor)
– 1 cup of cooked long-grain white rice, cooled to room temperature
– 1 small yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (28-ounce) can of crushed tomatoes, with rich, tangy notes
– 1 (8-ounce) can of tomato sauce, for a smooth, velvety base
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of granulated sugar, to balance acidity
– 1 teaspoon of fine sea salt
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of sweet paprika
Instructions
1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Carefully core the head of green cabbage and submerge it in the boiling water for 5 minutes, until the outer leaves are pliable and easy to peel.
3. Remove the cabbage, let it cool slightly, and gently separate 12 large leaves, trimming any thick stems flat with a knife for easier rolling.
4. In a large mixing bowl, combine the lean ground beef, cooked long-grain white rice, finely diced yellow onion, minced fresh garlic, fine sea salt, finely ground black pepper, and sweet paprika, mixing by hand until just incorporated to avoid overworking the meat.
5. Place about ¼ cup of the beef mixture onto the center of each cabbage leaf, fold in the sides, and roll tightly from the stem end to form neat bundles.
6. Set your Instant Pot to “Sauté” mode and heat the rich extra virgin olive oil for 2 minutes until shimmering.
7. Arrange the cabbage rolls in a single layer in the pot, seam-side down to prevent unrolling during cooking.
8. In a medium bowl, whisk together the crushed tomatoes, tomato sauce, and granulated sugar until smooth, then pour this sauce evenly over the cabbage rolls.
9. Secure the lid, set the valve to “Sealing,” and cook on “Manual High Pressure” for 20 minutes, allowing a natural pressure release for 10 minutes afterward for tender results.
10. Carefully open the lid and let the rolls rest for 5 minutes before serving to let the flavors meld.
Unbelievably tender, these rolls boast a juicy, savory filling wrapped in silky-soft cabbage leaves, all bathed in a tangy-sweet tomato sauce that’s perfect for sopping up with crusty bread. I love serving them over a bed of creamy mashed potatoes or with a side of buttery egg noodles to make it a complete, comforting meal that always brings back those cherished family memories.
Instant Pot Cabbage and Sausage Stew
You know those chilly evenings when you crave something hearty but don’t want to spend hours in the kitchen? Yeah, me too—that’s why this Instant Pot Cabbage and Sausage Stew has become my go-to comfort meal. It’s a one-pot wonder that’s packed with flavor and comes together in no time, perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound smoked kielbasa sausage, sliced into ½-inch rounds
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium head green cabbage, cored and chopped into bite-sized pieces
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes with their juices
– 2 large carrots, peeled and sliced into ¼-inch coins
– 2 teaspoons dried thyme
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon sea salt
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and heat 1 tablespoon of rich extra virgin olive oil until it shimmers, about 2 minutes.
2. Add 1 pound of sliced smoked kielbasa sausage and cook, stirring occasionally, until lightly browned on both sides, about 4–5 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear if needed.
3. Transfer the browned sausage to a plate, leaving the rendered fat in the pot.
4. Add 1 finely diced large yellow onion to the pot and sauté until softened and translucent, about 3–4 minutes.
5. Stir in 3 minced cloves of garlic and cook until fragrant, about 30 seconds.
6. Add 1 chopped medium head green cabbage, 2 sliced large carrots, 2 teaspoons dried thyme, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ½ teaspoon sea salt, stirring to combine.
7. Pour in 4 cups of low-sodium chicken broth and 1 can of diced tomatoes with their juices, scraping the bottom to deglaze any browned bits. Tip: This step prevents the “Burn” warning and adds depth of flavor.
8. Return the browned sausage to the pot and stir everything together.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes. Tip: The cabbage will soften significantly during cooking, so avoid overfilling—it should stay below the max fill line.
10. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
11. Open the lid and give the stew a gentle stir to incorporate the ingredients.
Keen to dig in? This stew boasts a tender, melt-in-your-mouth cabbage that soaks up the smoky sausage and savory broth, with carrots adding a subtle sweetness. Serve it piping hot in deep bowls, maybe with a crusty loaf of bread for dipping, or ladle it over mashed potatoes for an extra-cozy twist—it’s versatile enough to become a new family favorite.
Creamy Cabbage and Potato Soup
Gosh, after a long winter walk with my dog, nothing hits the spot like a big bowl of this cozy, creamy cabbage and potato soup. It’s the kind of recipe I turn to when I want something comforting yet wholesome, and it always reminds me of my grandma’s kitchen—simple, hearty, and full of love. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 medium head of green cabbage, cored and thinly sliced
– 4 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 6 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the thinly sliced green cabbage to the pot and cook, stirring frequently, until it wilts and reduces in volume by half, about 8-10 minutes. (Tip: Don’t rush this step—letting the cabbage soften slowly builds a deeper flavor base.)
5. Pour in the low-sodium vegetable broth and add the cubed Yukon Gold potatoes, bringing the mixture to a gentle boil over high heat.
6. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 20-25 minutes, or until the potatoes are fork-tender. (Tip: Check the potatoes at 20 minutes to avoid overcooking, which can make them mushy.)
7. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy, about 2-3 minutes. (Tip: For a chunkier texture, blend only half the soup and leave the rest intact.)
8. Stir in the heavy cream, fine sea salt, and freshly ground black pepper until fully incorporated.
9. Return the pot to low heat and warm the soup for 5 minutes, stirring occasionally, without letting it boil.
10. Ladle the soup into bowls and garnish with the chopped fresh parsley.
Comforting and velvety, this soup has a smooth texture with subtle sweetness from the caramelized cabbage and a rich creaminess that’s utterly satisfying. I love serving it with a crusty slice of sourdough bread for dipping, or for a fun twist, top it with crispy bacon bits or a sprinkle of sharp cheddar cheese to add a savory crunch.
Instant Pot Cabbage and Black-Eyed Peas
Cooking in my Instant Pot has become my go-to for turning humble ingredients into something truly special, especially when I’m craving a hearty, comforting meal without spending hours in the kitchen. This cabbage and black-eyed peas dish is a perfect example—it’s my secret weapon for a satisfying weeknight dinner that feels like a warm hug, and I love how the flavors meld together under pressure. Trust me, once you try this, you’ll be adding it to your regular rotation too!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 pound of smoked turkey sausage, sliced into ½-inch rounds
– 1 head of green cabbage, cored and chopped into 1-inch pieces
– 1 pound of dried black-eyed peas, rinsed and picked over
– 4 cups of low-sodium chicken broth
– 1 teaspoon of smoked paprika
– ½ teaspoon of freshly ground black pepper
– 1 bay leaf
Instructions
1. Set your Instant Pot to the “Sauté” function on high, and heat the rich extra virgin olive oil until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until it turns translucent and soft, about 5 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced smoked turkey sausage and cook for 3 minutes, until lightly browned on the edges.
5. Tip: Layer the chopped green cabbage on top of the sausage mixture to help it steam and retain its texture without overcooking.
6. Pour in the rinsed dried black-eyed peas, low-sodium chicken broth, smoked paprika, freshly ground black pepper, and bay leaf, ensuring all ingredients are submerged.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 20 minutes—this allows the black-eyed peas to become tender without turning mushy.
8. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
9. Tip: Remove the bay leaf and discard it before serving to avoid any bitter notes in the final dish.
10. Gently stir everything together to combine the flavors, and let it sit for 5 minutes to thicken slightly.
11. Tip: For an extra kick, serve with a dash of hot sauce or a sprinkle of chopped fresh parsley on top.
Vibrant and hearty, this dish boasts a wonderful texture with tender cabbage that melts in your mouth and creamy black-eyed peas that hold their shape beautifully. The smoky depth from the sausage and paprika pairs perfectly with the subtle sweetness of the onions, making it a flavor-packed meal that’s both nourishing and delicious. Try spooning it over a bed of fluffy rice or alongside a slice of crusty bread to soak up every last bit of the savory broth—it’s a versatile recipe that’s sure to become a new favorite!
Sweet and Sour Instant Pot Cabbage
Oftentimes, the simplest ingredients make the most comforting meals, and this Sweet and Sour Instant Pot Cabbage is a perfect example—it’s a dish I turn to on busy weeknights when I crave something tangy, sweet, and utterly satisfying without a fuss. I love how the cabbage transforms into a tender, flavorful side that pairs beautifully with just about anything, and it’s become a staple in my kitchen for its quick prep and bold taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 medium head of fresh green cabbage, cored and thinly sliced
– 1/2 cup of rich, low-sodium chicken broth
– 1/4 cup of pure apple cider vinegar
– 2 tablespoons of raw honey
– 2 tablespoons of high-quality soy sauce
– 1 tablespoon of toasted sesame oil
– 3 cloves of aromatic garlic, minced
– 1 teaspoon of freshly grated ginger
– 1/2 teaspoon of finely ground black pepper
– 1 tablespoon of neutral vegetable oil
– 2 tablespoons of thinly sliced green onions for garnish
Instructions
1. Turn on your Instant Pot and select the “Sauté” function, then add 1 tablespoon of neutral vegetable oil and let it heat for 1 minute until shimmering.
2. Add 3 cloves of minced aromatic garlic and 1 teaspoon of freshly grated ginger to the pot, and sauté for 30 seconds until fragrant—be careful not to burn them, as this can turn bitter.
3. Pour in 1/2 cup of rich, low-sodium chicken broth, 1/4 cup of pure apple cider vinegar, 2 tablespoons of raw honey, 2 tablespoons of high-quality soy sauce, 1 tablespoon of toasted sesame oil, and 1/2 teaspoon of finely ground black pepper, then stir well to combine.
4. Add 1 medium head of thinly sliced fresh green cabbage to the pot, and toss gently to coat it evenly with the sauce—this helps the flavors penetrate every leaf.
5. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes; once done, allow a natural pressure release for 2 minutes before carefully switching the valve to “Venting” to release any remaining steam.
6. Open the lid, give the cabbage a gentle stir, and let it sit for 1 minute to absorb the juices—this resting time enhances the tenderness.
7. Transfer the cabbage to a serving dish and garnish with 2 tablespoons of thinly sliced green onions for a fresh, colorful finish.
8. Enjoy this dish warm as a side or over rice for a complete meal.
Effortlessly tender with a vibrant sweet-and-sour kick, this cabbage melts in your mouth while the toasted sesame oil adds a nutty depth that lingers. I love serving it alongside grilled chicken or spooned over fluffy jasmine rice to soak up every last drop of that glossy sauce—it’s a humble dish that always feels like a treat.
Instant Pot Cabbage Roll Casserole
You know those cozy, comforting dinners that taste like they’ve been simmering all day but come together in a fraction of the time? That’s exactly what this Instant Pot creation delivers. I first made it on a hectic weeknight when my family was craving something hearty, and it’s been a regular in our rotation ever since—proof that delicious doesn’t have to be difficult.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound lean ground beef (90/10)
– 1 small head of green cabbage, cored and chopped into 1-inch pieces
– 1 (28-ounce) can crushed tomatoes with basil
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium beef broth
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon finely ground black pepper
– ½ teaspoon kosher salt
– ½ cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function and heat 1 tablespoon of rich extra virgin olive oil until it shimmers, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring frequently, until it turns translucent and soft, about 4–5 minutes.
3. Stir in 3 cloves of minced fresh garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
4. Add 1 pound of lean ground beef, breaking it up with a wooden spoon, and cook until it’s no longer pink, about 5–6 minutes. Tip: Draining any excess fat here will keep the dish from being greasy.
5. Turn off the “Sauté” function and stir in 1 small head of chopped green cabbage, 1 can of crushed tomatoes with basil, 1 cup of rinsed long-grain white rice, 2 cups of low-sodium beef broth, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, ½ teaspoon of finely ground black pepper, and ½ teaspoon of kosher salt until everything is well combined.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes. Tip: The rice and cabbage will cook perfectly in this time without turning mushy.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Open the lid and stir the casserole gently. Sprinkle ½ cup of shredded sharp cheddar cheese evenly over the top. Tip: Let it sit for 2–3 minutes so the residual heat melts the cheese beautifully.
9. Garnish with 2 tablespoons of chopped fresh parsley before serving.
Out of the pot, this casserole is wonderfully hearty, with tender cabbage and rice soaking up the savory tomato-beef sauce. Each bite offers a smoky hint from the paprika and a creamy finish from the melted cheese. I love scooping it into bowls with a side of crusty bread for dipping—it’s the ultimate comfort food that feels both rustic and satisfying.
Instant Pot Asian-Style Cabbage
You know those nights when you want something healthy, flavorful, and on the table in a flash? Yeah, me too. That’s exactly why this Instant Pot Asian-Style Cabbage has become my go-to side dish—it’s a vibrant, savory-sweet hug in a bowl that comes together with almost no effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 medium head of fresh green cabbage, cored and roughly chopped
– 3 tablespoons of toasted sesame oil
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of rich honey
– 1 tablespoon of freshly grated ginger
– 3 cloves of aromatic garlic, minced
– 1/2 teaspoon of crushed red pepper flakes
– 2 tablespoons of toasted sesame seeds for garnish
– 2 thinly sliced green onions for garnish
Instructions
1. Turn your Instant Pot to the “Sauté” setting and let it heat for 2 minutes until the display reads “Hot.”
2. Pour the 3 tablespoons of toasted sesame oil into the pot, swirling it to coat the bottom evenly.
3. Add the 3 cloves of minced aromatic garlic and 1 tablespoon of freshly grated ginger, sautéing for 1 minute until fragrant but not browned—this prevents bitterness. (Tip: Keep the ginger skin on while grating for easier handling and less waste.)
4. Add the roughly chopped fresh green cabbage to the pot, stirring to coat it in the oil and aromatics.
5. In a small bowl, whisk together the 1/4 cup of low-sodium soy sauce, 2 tablespoons of rich honey, and 1/2 teaspoon of crushed red pepper flakes until smooth.
6. Pour the sauce mixture over the cabbage in the Instant Pot, stirring gently to combine all ingredients.
7. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
8. Press the “Manual” or “Pressure Cook” button and set the timer for 3 minutes at high pressure. (Tip: The pot will take about 5-7 minutes to come to pressure, which is included in the total cooking time.)
9. Once the cooking cycle is complete, carefully perform a quick release by turning the valve to “Venting”—stand back to avoid the hot steam.
10. Open the lid and stir the cabbage, which should be tender-crisp. (Tip: If you prefer softer cabbage, let it sit in the residual heat for 2-3 minutes with the lid off.)
11. Transfer the cabbage to a serving bowl and garnish with the 2 tablespoons of toasted sesame seeds and thinly sliced green onions.
Zesty and slightly sweet, this cabbage retains a wonderful crunch while soaking up all that garlicky, gingery sauce. I love serving it over a bed of fluffy jasmine rice or alongside grilled salmon for a complete meal that feels anything but rushed.
Cheesy Cabbage and Bacon in the Instant Pot
A cozy winter evening calls for something hearty and comforting, and this Cheesy Cabbage and Bacon in the Instant Pot has become my go-to for those chilly nights. I first made it when I was craving something warm but didn’t want to spend hours in the kitchen, and now it’s a regular in my rotation because it’s so satisfyingly simple. Honestly, I love how the Instant Pot does most of the work while I relax with a cup of tea.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 6 slices of thick-cut, smoky bacon, chopped into 1/2-inch pieces
– 1 medium head of green cabbage, cored and roughly chopped into 2-inch chunks
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 cup of low-sodium chicken broth
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of heavy cream
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly ground black pepper
– 1 tablespoon of unsalted butter
Instructions
1. Turn on the Instant Pot to the “Sauté” setting and let it heat for 2 minutes until the display reads “Hot.”
2. Add the chopped thick-cut, smoky bacon to the pot and cook for 5–7 minutes, stirring occasionally, until it becomes crispy and renders its fat.
3. Remove the crispy bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon grease in the pot.
4. Add the finely diced yellow onion to the bacon grease and sauté for 3–4 minutes, stirring frequently, until it turns translucent and soft.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the roughly chopped green cabbage to the pot and pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining steam.
8. Carefully open the lid and stir in the heavy cream, shredded sharp cheddar cheese, coarse kosher salt, and freshly ground black pepper until the cheese melts and the sauce becomes creamy.
9. Turn off the Instant Pot and fold in the reserved crispy bacon and unsalted butter, letting it melt into the mixture for a richer finish.
10. Ladle the cheesy cabbage and bacon into bowls and serve immediately while hot.
Lusciously creamy with a smoky depth from the bacon, this dish has a tender-crisp texture that’s utterly comforting. I love topping it with extra cheese or serving it over mashed potatoes for a decadent twist—it’s the kind of meal that makes you want to curl up on the couch and savor every bite.
Instant Pot Red Cabbage Slaw
Zesty and vibrant, this Instant Pot Red Cabbage Slaw is my go-to side dish for busy weeknights when I crave something crunchy and tangy without the fuss of traditional slaw-making. It’s a recipe born from a happy accident when I tossed leftover cabbage into the pressure cooker on a whim, and now it’s a staple in my kitchen for its quick prep and bold flavors. I love how it pairs with everything from grilled chicken to tacos, making meal prep a breeze.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 3 minutes
Ingredients
– 1 medium head of crisp red cabbage, thinly shredded
– 1 large sweet yellow onion, finely diced
– 1 cup of tangy apple cider vinegar
– 1/4 cup of rich pure maple syrup
– 2 tablespoons of smooth Dijon mustard
– 1 tablespoon of coarse kosher salt
– 1 teaspoon of freshly ground black pepper
– 1/2 cup of cold water
Instructions
1. Place the shredded crisp red cabbage and finely diced sweet yellow onion into the Instant Pot insert.
2. Pour in the tangy apple cider vinegar, rich pure maple syrup, smooth Dijon mustard, coarse kosher salt, and freshly ground black pepper over the cabbage mixture.
3. Add the cold water to the Instant Pot insert to prevent burning, as this helps create steam for even cooking.
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes at high pressure.
6. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, which helps the cabbage absorb the flavors without becoming mushy.
7. Carefully quick-release any remaining pressure by turning the valve to the venting position.
8. Open the lid and use tongs to toss the slaw thoroughly, ensuring all ingredients are well combined.
9. Transfer the slaw to a serving bowl and let it cool to room temperature for about 15 minutes to enhance the texture.
10. For best results, refrigerate the slaw for at least 1 hour before serving to allow the flavors to meld and the cabbage to crisp up slightly.
Yielding a perfect balance of sweet and tangy, this slaw boasts a tender-crisp texture that holds up beautifully in the fridge for days. I often serve it alongside smoky pulled pork or as a bright topping for fish tacos, where its vibrant color and zesty kick really shine.
Instant Pot Unstuffed Cabbage Soup
Kicking off a chilly evening with a comforting bowl of soup is my favorite way to unwind, and this Instant Pot creation turns a classic stuffed cabbage into a fuss-free, flavor-packed meal that’s become a weekly staple in my kitchen—especially when I’m craving something hearty without the hours of prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 head green cabbage, cored and roughly chopped
– 1 (28-ounce) can crushed tomatoes with their juices
– 4 cups low-sodium beef broth
– 1 cup long-grain white rice, rinsed
– 2 teaspoons smoked paprika
– 1 teaspoon finely ground black pepper
– 1 teaspoon sea salt
– 2 bay leaves
– Fresh parsley, chopped for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function and heat the rich extra virgin olive oil until it shimmers, about 2 minutes.
2. Add the lean ground beef and cook, breaking it up with a spoon, until it’s browned and no pink remains, approximately 5–7 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion turns translucent and fragrant, about 3 minutes.
4. Add the roughly chopped green cabbage, stirring to combine and letting it wilt slightly for 2 minutes.
5. Pour in the crushed tomatoes with their juices and low-sodium beef broth, scraping the bottom to deglaze any browned bits for extra flavor.
6. Mix in the rinsed long-grain white rice, smoked paprika, finely ground black pepper, sea salt, and bay leaves, ensuring everything is well incorporated.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes. Tip: Allow a natural pressure release for 10 minutes after cooking to prevent the rice from becoming mushy.
8. Carefully quick-release any remaining pressure, then remove the bay leaves and discard them.
9. Ladle the soup into bowls and garnish with chopped fresh parsley. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.
Rustic and satisfying, this soup boasts tender cabbage and beef in a savory tomato broth, with the rice adding a comforting chew. I love topping it with a dollop of sour cream or serving it alongside crusty bread for dipping—it’s a cozy meal that tastes like it simmered all day.
Italian Braised Cabbage in the Instant Pot
Growing up in an Italian-American household, cabbage was a humble staple my Nonna transformed into something magical. I’ve adapted her slow-braised method for the Instant Pot to capture that deep, savory flavor in a fraction of the time—perfect for a cozy weeknight when you crave comfort without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large head of green cabbage, cored and sliced into 1-inch thick wedges
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, thinly sliced
– 3 cloves of garlic, minced
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with their juices
– 1 cup of low-sodium vegetable broth
– 1 teaspoon of dried oregano, crushed between your fingers
– 1/2 teaspoon of crushed red pepper flakes (optional for heat)
– Kosher salt and freshly ground black pepper to taste
– Freshly grated Parmesan cheese for serving
– Chopped fresh parsley for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function on “Normal” and heat 2 tablespoons of rich extra virgin olive oil until it shimmers, about 2 minutes.
2. Add 1 thinly sliced medium yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in 3 minced cloves of garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Pour in 1 cup of low-sodium vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds depth of flavor.
5. Add 1 (14.5-ounce) can of fire-roasted diced tomatoes with their juices, 1 teaspoon of crushed dried oregano, and 1/2 teaspoon of crushed red pepper flakes if using.
6. Season the mixture generously with kosher salt and freshly ground black pepper, then stir to combine.
7. Carefully place 1 large head of green cabbage, cored and sliced into 1-inch thick wedges, into the pot in a single layer, submerging them slightly in the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 4 minutes—the cabbage will become tender but not mushy.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Open the lid and use tongs to transfer the braised cabbage wedges to a serving platter.
11. If desired, simmer the remaining sauce on “Sauté” for 2–3 minutes to thicken it slightly before spooning it over the cabbage.
12. Garnish with freshly grated Parmesan cheese and chopped fresh parsley just before serving.
Creating this dish fills my kitchen with the comforting aroma of tomatoes and herbs, a scent that always takes me back to family dinners. Creamy from the slow braise, the cabbage wedges soak up the tangy tomato broth, making each bite savory and satisfying. I love serving it over creamy polenta or alongside crusty bread to soak up every last drop of that delicious sauce—it’s a simple, rustic meal that feels like a warm hug.
Instant Pot Garlic Butter Cabbage
Diving into my Instant Pot after a long day always feels like a small victory—it’s my go-to for turning humble veggies into something spectacular. This garlic butter cabbage is one of those effortless side dishes that I whip up when I’m craving something cozy yet vibrant, and it never disappoints with its savory, buttery aroma filling the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 medium head of fresh green cabbage, cored and thinly sliced
– 4 tablespoons of unsalted butter, cut into cubes
– 4 cloves of garlic, minced to a fine paste
– 1/2 cup of low-sodium chicken broth
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 2 tablespoons of chopped fresh parsley for garnish
Instructions
1. Turn on your Instant Pot and select the “Sauté” function to preheat it for 2 minutes until the display reads “Hot.”
2. Add the unsalted butter cubes to the pot and let them melt completely, swirling occasionally to coat the bottom evenly.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant and lightly golden, being careful not to burn it.
4. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
5. Add the thinly sliced fresh green cabbage to the pot in an even layer, then sprinkle with kosher salt and freshly cracked black pepper.
6. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing,” and pressure cook on high for 3 minutes.
7. Once the cooking cycle completes, carefully perform a quick release by turning the valve to “Venting” until the pressure drops fully.
8. Open the lid and stir the cabbage gently to coat it in the buttery garlic sauce, letting it sit for 1 minute to absorb the flavors.
9. Transfer the cabbage to a serving bowl and garnish with chopped fresh parsley for a pop of color and freshness.
Creating this dish leaves you with tender-crisp cabbage that melts in your mouth, infused with a rich garlic butter essence. I love serving it alongside grilled chicken or tossing it into grain bowls for an easy, flavorful boost—it’s a versatile side that always earns compliments at my dinner table.
Pressure Cooker Cabbage with Ham
Haven’t we all had those nights when we crave something hearty and comforting, but the clock is ticking? That’s exactly why I keep coming back to this pressure cooker cabbage with ham—it’s my go-to for turning humble ingredients into a cozy, satisfying meal in no time. I love how the ham infuses the cabbage with a smoky depth, making it feel like a slow-cooked dish without the wait.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves fresh garlic, minced
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 1 small head green cabbage, cored and sliced into 1-inch strips
– 1 cup low-sodium chicken broth
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Set your pressure cooker to the sauté function and heat 1 tablespoon of rich extra virgin olive oil for 1 minute until shimmering.
2. Add 1 medium yellow onion, finely chopped, and sauté for 3 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 cloves fresh garlic, minced, and cook for 30 seconds until fragrant.
4. Add 8 ounces smoked ham steak, cut into ½-inch cubes, and cook for 2 minutes to lightly brown the edges.
5. Tip: For deeper flavor, let the ham sizzle until it releases a bit of its smoky aroma.
6. Add 1 small head green cabbage, cored and sliced into 1-inch strips, to the pot, tossing gently to combine with the ham and onions.
7. Pour in 1 cup low-sodium chicken broth, then season with ½ teaspoon finely ground black pepper and ¼ teaspoon kosher salt.
8. Tip: If you prefer a more tender texture, you can add an extra ¼ cup of broth here.
9. Secure the lid on the pressure cooker, set it to high pressure, and cook for 5 minutes.
10. Once the cooking time is up, carefully perform a quick release by turning the valve to venting position.
11. Tip: Always use a towel or oven mitt to avoid steam burns when releasing pressure.
12. Open the lid and give the cabbage a gentle stir to mix everything evenly.
Now, this dish comes out with the cabbage perfectly tender yet still holding a slight crunch, soaking up all that savory ham essence. I love serving it over a bed of fluffy mashed potatoes or alongside crusty bread to soak up the flavorful broth—it’s a simple, soul-warming meal that never fails to hit the spot.
Vegetable and Cabbage Stir-Fry in the Instant Pot
Busy weeknights call for quick, wholesome meals that don’t skimp on flavor, and this Vegetable and Cabbage Stir-Fry in the Instant Pot has become my go‑to lifesaver. I first whipped it up on a hectic Tuesday when my fridge was overflowing with crisp veggies, and now it’s a family favorite—perfect for those evenings when you want something hearty without the fuss. Let’s dive right in!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tablespoons fragrant toasted sesame oil
– 1 medium yellow onion, thinly sliced into half‑moons
– 3 cloves garlic, minced into a fine paste
– 1 tablespoon freshly grated ginger root
– 1 small head green cabbage, cored and shredded into bite‑sized ribbons
– 2 large carrots, peeled and cut into matchstick‑thin julienne strips
– 1 red bell pepper, seeded and sliced into vibrant strips
– ¼ cup low‑sodium soy sauce
– 2 tablespoons rich maple syrup
– 1 tablespoon rice vinegar with a bright tang
– 1 teaspoon toasted sesame seeds for garnish
– 2 cups cooked jasmine rice, steamed and fluffy
Instructions
1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Pour in the fragrant toasted sesame oil and swirl to coat the bottom evenly.
3. Add the thinly sliced yellow onion and sauté for 3 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic paste and freshly grated ginger root, cooking for 1 minute until aromatic—be careful not to let it burn.
5. Tip in the shredded green cabbage, julienne carrot strips, and vibrant red bell pepper slices, tossing everything to combine.
6. In a small bowl, whisk together the low‑sodium soy sauce, rich maple syrup, and bright rice vinegar until smooth.
7. Pour the sauce mixture over the vegetables, stirring gently to coat them evenly.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual High” for 3 minutes.
9. Once the timer beeps, perform a quick release by carefully turning the valve to “Venting”—stand back to avoid the steam.
10. Open the lid, give the stir‑fry a final stir, and sprinkle with toasted sesame seeds.
11. Serve immediately over the steamed fluffy jasmine rice.
Really, the magic here is in the texture: the cabbage stays tender‑crisp, while the carrots add a slight crunch, all wrapped in that savory‑sweet sauce. I love topping it with extra sesame seeds or a drizzle of sriracha for a kick—it’s a versatile dish that’s as comforting as it is colorful.
Conclusion
Nourishing and versatile, these Instant Pot cabbage recipes prove this humble veggie can be the star of countless delicious meals. We hope this roundup inspires you to get cooking! Give a recipe a try, then drop a comment below to tell us your favorite. If you enjoyed this collection, we’d be so grateful if you’d share it on Pinterest to help other home cooks discover it too. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
