All you need are 5 ingredients and 5 minutes to make this Easy Instant Pot Cabbage. It’s perfect when you need a quick, simple, oil-free, healthy, and delicious side dish.
Growing up, cooked cabbage was served frequently in our home. Because it was cheap, easy, and could feed a lot of people. But, it wasn’t very healthy. It was always cooked with butter, lard, or pork.
Well, I still love cooked cabbage. But, now it’s actually healthy. It’s also much easier to cook with the invention of the Instant Pot.
This Easy Instant Pot Cabbage is one of my favorite things to make for our family. It’s delicious, easy, healthy, and requires hardly any prep. And, it’s also one of those “cheap Instant Pot recipes” everyone’s always talking about.
Alright, let’s do it!
Table of Contents
How To Make Easy Instant Pot Cabbage
First, set your Instant Pot to saute and let it completely heat up. While the world’s greatest pressure cooker is heating up roughly chop your cabbage and dice an onion.
Once the Instant Pot is ready, add your onions and cook them with 1 Tbsp. of vegetable broth for about 2-3 minutes. Then, add the oregano and thyme and cook for another minute.
Change the setting to Manual on the Instant Pot, add the remaining vegetable broth and the chopped cabbage. Close the lid and turn the venting knob to the sealing position. Now, cook on high pressure for 5 minutes.
Once it’s finished cooking allow the pressure to release naturally or simply do a quick release. Personally, I like to let it release on its own so the cabbage can marinate in the veggie broth and spices a little longer.
Once the pressure is gone just remove the lid, season with salt and pepper, stir the cabbage and serve.
That’s it! It is literally one of the easiest pressure cooker recipes you can make.
NOTE: If you want more crunch cook for 2-3 minutes. And, if you want your cabbage super soft cook for 6-7 minutes.
What To Serve With Pressure Cooker Cabbage
We love having this cooked cabbage with my Homemade Vegan Meatloaf or Grilled Marinated Tofu.
And, it goes great with these other side dishes. Like my Creamy Vegan Mashed Potatoes, Homemade Vegan Creamed Corn, and Oil-Free Oven Roasted Potatoes.
You will love this Easy Instant Pot Cabbage. It’s…
- Convenient
- Simple to make
- Cheap
- Fat-free
- Healthy
- A great side dish
- Full of flavor
- & Vegan
Don’t wait for St. Patrick’s Day! Start making this delicious dish part of your regular meal rotation.
Looking to equip your kitchen? Check out my 20 Must Haves For Healthy Vegan Cooking! It’ll point you in the right direction.
If you make this recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
Print
Easy Instant Pot Cabbage
All you need are 5 ingredients and 5 minutes to make this Easy Instant Pot Cabbage. It’s perfect when you need a quick, simple, and delicious side dish.
- Total Time: 10 minutes
- Yield: 6-8 1x
Ingredients
- 1 head of green cabbage, roughly chopped
- 1 onion, diced
- 2 cups low-sodium vegetable broth
- 1 Tbsp. oregano
- ½ tsp. thyme
- Salt & pepper to taste
Instructions
- Set your Instant Pot to saute and let it completely heat up. Cook the onions with 1 Tbsp. of vegetable broth for about 2-3 minutes. Then, add the oregano and thyme and cook for about 1 minute.
-
Change the setting to Manual on the Instant Pot, add the remaining vegetable broth and chopped cabbage. Close the lid and turn the venting knob to the sealing position. Now, cook on high pressure for 5 minutes.
-
Once the cabbage is finished cooking allow the pressure to release naturally or simply do a quick release.
-
Remove the lid, season with salt and pepper, stir, and serve.
Notes
Letting the Instant Pot naturally release its pressure will allow the cabbage to marinate longer with the spices and add more flavor.
Cooking time does not include time for Instant Pot to come to pressure. Usually around 10-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 15
- Sugar: 1.5 g
- Sodium: 21.8 mg
- Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: side, instant pot, side dish, vegan side dish, oil-free, no oil, pressure cooking
Save this recipe & PIN IT here!
Recipe was so good that I went back to the store today to get another cabbage because I ate almost the entire one yesterday in this recipe! East, quick and delicious. Used only 1 cup of veggie broth and let npr for 15 minutes because I forgot about it. Came out great! Will make again and again! Ty!
★★★★★
Shane, could I use Napa Cabbage instead of Green cabbage?
I’ve never tried it but see no reason why it wouldn’t.
I only add 1 cup of water and bouillon for 2 cups since the cabbage releases so much water. I usually make this into a one-pot meal by adding baby potatoes (or cut-up regular potatoes) and sliced Field Roast sausages. Leftovers are made into soup with added carrots and some sort of green veggie (my husband loves broccoli) for lunch.
I enjoy your site. Quick and healthy meals.
★★★★★
Hi, Shane
I love cabbage and this recipe caught my eye.
I finally got the guts to use my Insta Pot for the first time and my first recipe was your cabbage. Practice makes perfect as they say. My cabbage was limp and I had a lot of broth left in the pot.
Next time I’m going to use 1 cup broth. I’m just excited I’m starting to use the Insta Pot.
★★★★★
This looks fabulous but like some others, I have no instant pot and appreciate suggestions for other cooking methods.
Hi, Eileen! For a stovetop method add 2 cups of water or veggie broth, add the cabbage, and simmer for 12-15 minutes, stirring occassionally until the cabbage is tender. That should do it.
★★★★★
Made this tonight – easy and delicious! Used a red cabbage and fresh oregano from my garden. Turned out so well! Thank you 🙂
★★★★★
I’m so happy. I’ve been looking for a cooked cabbage recipe for a long time. Can’t wait to make this, but will go with a shorter cooking time for a bit of firmness. Might add garlic powder, also. Thank you!!
Awesome, Donna!!! Go for it.
Made half the amount in an Instant Pot Mini and added two crumbled Morning Star Farms Apple Flavored veggie sausage patties when I added the cabbage. Really good, really easy. Thank you.
★★★★★
Made this tonight and both my husband and myself enjoyed it. I left out the thyme and added garlic and a little red pepper at the end. Delicious!
★★★★★
I made this yesterday. Absolutely love it. Today I warmed up a bowl, added some miso and a few steamed carrots. Simple, easy and delicious!
★★★★★
I have to admit I make this pretty much every week!! When I do I turn it into a soup, adding carrots and tofu and tons of extra broth. (I add noodles sometime if I have em leftover) Just the most satisfying light yet filling meal I have made this Winter and now even in Spring on this rainy Monday… a batch is brewing in the trusty Instant Pot, yet again!! Thanks Shane!!
★★★★★
Made this tonight and loved it!
★★★★★
Oh Shane, thank you so much for this beautiful Saint Patrick’s Day Cabbage recipe!
It’s exactly what I was looking for! YUMMY! YUM!
It’s a keeper!
Cheers!
You are so welcome! I’m so glad you enjoyed it.
When changing from sauté to manual should I press cancel first. I over cooked my cabbage because I did not notice it was still on sauté even after I had switched to manual 5minutes. Thanks
Hi, Esther. Yes. After sauteing, press cancel, then press manual and set for 5 minutes. Sorry it overcooked. I hope you try it again.
I made the recipe as is and it was amazing! The smell and flavor exceeded my expectations. I will definitely be making this again.
★★★★★
Hello Shane……………..may I make a suggestion? Not everyone has an Instant Pot and do their cooking on a stove top/oven/microwave/or crockpot. Many of your recipes are easily converted to another method…………however not all. Is it possible in future you might include stove top directions for your recipes when applicable? Surely would appreciate that……………….thanks for your time and wonderful recipes!
Thanks for reaching out, Carol. And, thanks for the suggestion. Yes, it is something I’m working on, it just takes a little time. Sometimes it’s like creating a whole new recipe. I will update those recipes as I’m able. Have a great week and blessings.
I was wondering the same thing. I would think it could be done on the stovetop. Just would take longer to cook. And maybe use a bit of evoo?
Yes, Marian, it could totally be done on the stovetop. This is just one way to utilize a great kitchen tool and speed up the process. Concerning the EVOO, that’s a personal choice, but I never use oil, EVER to cook with because all oils are 100% fat and provide no real nutritional value.
Can you use chicken stock instead of vegetable stock?
Hi, Alex. You can use any stock you like and water as well. I only recommend veggie stock becasue this is a plant-based website. But, any stock will work.
Would purple cabbage substitute o.k?
Absolutely!
Can you freeze it after it is cooked so it can be eaten later?
This recipe does not freeze well. But, you can cover it and keep it in the fridge for up to a week.
Maybe the cabbage I used was too small, but 5 minutes was too long… it was rather mushy. Not crazy about the herbs… next time I’ll try with caraway seeds. But thanks for the instructions and thanks for motivating me to at least try!!
That’s what it’s all about. Make it your own and spice the way you like. I always tell people these recipes are my preferences and I hope they simply inspire people to do it “their way.” Blessings. P.S. Please don’t judge my punctuation. LOL!
Any idea how many cups of cabbage? Heads of cabbage can really vary in size.
Hi, Ruth. Honestly, the number of cups is really inconsequential. Use a medium or large head of cabbage depending on how much you want. The recipe seasonings, etc. will work for either. But, one medium head should give you about 8 cups of cabbage. Hope this helps! Thanks for reaching out. Blessings.
Excellent!
★★★★★
Thank you!
Easy and delicious.
★★★★★
There are no onions in the list of ingredients. How many should we use?
Sorry about that, Mary! Just fixed it. One onion, diced. Thanks for catching it:)