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Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot.
Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.
Add butter, and season with salt and ground black pepper.
Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
The Instant Pot will take around 10 minutes to come to pressure and start cooking.
When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve.
I recommend serving this cabbage with a squeeze of fresh lemon juice.