18 Flavorful Instant Pot Cabbage Recipes Delicious

Looking for quick, comforting, and downright delicious meals? Cabbage is the unsung hero of easy weeknight dinners, and your Instant Pot is the perfect sidekick! From cozy soups to hearty stir-fries, these 18 flavorful recipes prove just how versatile (and tasty) humble cabbage can be. Get ready to fall in love with this budget-friendly veggie all over again—let’s dive in!

Instant Pot Cabbage and Sausage Skillet

This one-pot wonder is hearty, flavorful, and ready in under 30 minutes—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• ½ medium green cabbage, cored and chopped (about 4 cups)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• 1 tbsp apple cider vinegar

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then brown the sliced sausage for 3–4 minutes, stirring occasionally. Transfer to a plate.
2. Add the onion and sauté for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Layer the cabbage on top, then sprinkle with 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Pour in ½ cup chicken broth and 1 tbsp apple cider vinegar.
4. Lock the lid, set to High Pressure for 3 minutes. Quick-release the pressure, then stir in the reserved sausage. Let sit for 2 minutes to thicken slightly.

The cabbage turns tender but keeps a slight bite, while the smoky sausage and tangy broth make every forkful irresistible.

Tip: For extra depth, deglaze the pot with a splash of broth after browning the sausage, scraping up any browned bits.

Quick Instant Pot Corned Beef and Cabbage

This fuss-free Instant Pot version delivers tender corned beef and perfectly cooked cabbage in a fraction of the time—ideal for St. Patrick’s Day or any cozy weeknight.

Ingredients:

• 3 lbs pre-brined corned beef brisket (with spice packet)
• 1 cup low-sodium beef broth
• 1 tbsp whole grain mustard
• 1 tbsp brown sugar
• 1 small head green cabbage, cut into 6 wedges
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks

Instructions:

1. Place the corned beef in the Instant Pot, fat-side up. Sprinkle the included spice packet over the meat, then add 1 cup beef broth, 1 tbsp whole grain mustard, and 1 tbsp brown sugar.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
3. Transfer the corned beef to a cutting board and tent with foil. Add the potatoes, carrots, and cabbage wedges to the pot. Cook on High Pressure for 3 minutes, then quick-release the pressure.
4. Slice the corned beef against the grain and serve with the vegetables and a ladle of the cooking liquid.

The mustard and brown sugar create a subtly sweet-tangy glaze that balances the beef’s richness—no extra seasoning required!

Tip: For extra flavor, sear the corned beef on Sauté mode for 2 minutes per side before pressure cooking.

Creamy Instant Pot Cabbage and Potato Soup

This cozy, velvety soup is a hug in a bowl—comfort food at its simplest, with tender cabbage, potatoes, and a creamy finish that’ll make you swoon.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, diced (peeled if preferred)
• 4 cups chopped green cabbage (about ½ small head)
• 1 tsp dried thyme
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the butter, then add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Add the potatoes, cabbage, thyme, salt, and pepper, stirring to combine.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in the heavy cream. For a thicker texture, lightly mash some potatoes against the pot’s side. Taste and adjust salt if needed.
5. Ladle into bowls and garnish with fresh parsley.

The magic here? The cabbage melts into silky sweetness, while the potatoes thicken the soup without flour—pure comfort with zero fuss.

Tip: Swap heavy cream for half-and-half if you prefer a lighter (but still luxe) finish.

Instant Pot Cabbage Rolls with Ground Beef

These cozy cabbage rolls are packed with savory beef and rice, then simmered in a rich tomato sauce—all made effortlessly in your Instant Pot for a comforting weeknight meal.

Ingredients:

• 1 large head green cabbage, cored
• 1 lb ground beef (85% lean)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 (15 oz) can tomato sauce
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions:

1. Place the whole cored cabbage in the Instant Pot with 1 cup water. Seal and cook on High Pressure for 2 minutes, then quick release. Carefully peel off 12 large leaves (reserve remaining cabbage for another use).
2. In a bowl, mix ground beef, rice, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika until combined.
3. Divide the beef mixture among the cabbage leaves, rolling each into a tight bundle (tucking in the sides as you go).
4. Whisk together tomato sauce, beef broth, Worcestershire sauce, and brown sugar in the Instant Pot. Nestle the rolls seam-side down in the sauce.
5. Seal and cook on High Pressure for 15 minutes, then let pressure release naturally for 10 minutes before opening.

The Instant Pot tenderizes the cabbage perfectly while keeping the filling juicy—no pre-boiling leaves or babysitting the stove! Serve with a drizzle of the tangy-sweet sauce.

Tip: For extra flavor, sprinkle shredded Parmesan over the rolls before serving.

Spicy Instant Pot Cabbage and Carrot Stir-Fry

This quick, veggie-packed stir-fry brings bold heat and crunch to your weeknight lineup—ready in under 20 minutes with zero fuss!

Ingredients:

• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 2 large carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped scallions (for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode (Normal). Heat 1 tbsp sesame oil, then add 3 cloves minced garlic and 1 tbsp grated ginger. Cook for 30 seconds until fragrant.
2. Add cabbage and carrots, stirring to coat. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp red pepper flakes, and 1/2 tsp salt. Toss well.
3. Secure the lid, set to Manual/Pressure Cook (High) for 2 minutes. Quick-release the pressure.
4. Garnish with 1/4 cup scallions and serve immediately.

The magic here? The cabbage stays crisp-tender while soaking up all that sweet-spicy glaze—no soggy veggies in sight.

Tip: For extra protein, toss in shredded rotisserie chicken or crispy tofu after cooking.

Instant Pot Cabbage and Bacon Stew

This Instant Pot Cabbage and Bacon Stew is the ultimate comfort food—hearty, smoky, and ready in a flash with minimal cleanup.

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 small green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp apple cider vinegar

1. Set the Instant Pot to Sauté mode. Add the chopped bacon and cook until crispy, about 5 minutes. Remove half with a slotted spoon and set aside for garnish.
2. Add the diced onion to the pot and cook in the bacon fat until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Layer the chopped cabbage over the onions, then pour in the chicken broth, diced tomatoes (with juices), 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Stir gently to combine.
4. Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Quick-release the pressure when done.
5. Stir in 1 tbsp apple cider vinegar. Ladle into bowls and top with the reserved crispy bacon.

The magic here? The cabbage turns silky without turning mushy, and the smoky bacon-vinegar combo makes every bite pop.

Tip: For extra richness, stir in a pat of butter at the end—it melts into the broth beautifully.

Sweet and Sour Instant Pot Cabbage

This tangy-sweet cabbage dish comes together in minutes, with the Instant Pot doing all the heavy lifting while you prep the rest of dinner.

Ingredients:

• 1 small green cabbage, cored and thinly sliced (about 6 cups)
• 1/4 cup apple cider vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions:

1. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil and let heat for 1 minute.
2. Add cabbage and sauté for 3 minutes, stirring occasionally, until slightly softened.
3. Pour in 1/4 cup apple cider vinegar, 3 tbsp honey, 2 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Stir well to coat.
4. Secure lid, set valve to Sealing, and cook on High Pressure for 3 minutes.
5. Quick release pressure, then stir to redistribute the glossy glaze clinging to every strand.

The magic here? The cabbage stays crisp-tender while soaking up that sticky-sour sauce—no mushy veggies here.

Tip: For extra crunch, top with toasted sesame seeds right before serving.

Instant Pot Cabbage and Kielbasa

This hearty one-pot meal is pure comfort food—tender cabbage, smoky kielbasa, and a touch of sweetness come together in under 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked kielbasa, sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups green cabbage, roughly chopped (about ½ medium head)
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then brown the kielbasa for 2–3 minutes per side. Transfer to a plate.
2. Add the onion to the pot and sauté for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Layer the cabbage on top, then pour in ½ cup chicken broth, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, and 1 tbsp brown sugar. Stir gently to combine.
4. Return the kielbasa to the pot, sealing it into the cabbage. Lock the lid, set to High Pressure for 4 minutes, then quick-release.
5. Give everything a final stir, letting the flavors meld for 2 minutes before serving.

The brown sugar and vinegar create a subtle sweet-tangy glaze that clings perfectly to the smoky kielbasa—no watery leftovers here!

Tip: For extra depth, swap half the broth for beer (like a lager or pilsner).

Garlic Butter Instant Pot Cabbage

This buttery, garlicky cabbage cooks up tender and flavorful in minutes—your Instant Pot does all the work while you sneak in extra veggie goodness!

Ingredients:

• 1 small green cabbage, cored and cut into 8 wedges
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken or vegetable broth
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions:

1. Pour the broth into the Instant Pot, then arrange the cabbage wedges in a single layer (it’s okay if they overlap slightly).
2. In a small bowl, mix the melted butter, minced garlic, kosher salt, and black pepper. Drizzle evenly over the cabbage.
3. Secure the lid, set the valve to sealing, and cook on HIGH pressure for 3 minutes. Quick-release the pressure immediately.
4. Use tongs to transfer the cabbage to a serving plate, spooning any extra garlic butter from the pot over the top. Sprinkle with fresh parsley if using.

The high-pressure steam keeps the cabbage crisp-tender while infusing it with rich garlic butter—no mushy veggies here!

Tip: For a smoky twist, swap 1 tbsp of the butter for bacon grease and add a pinch of crushed red pepper.

Instant Pot Cabbage and Chicken Curry

This Instant Pot Cabbage and Chicken Curry is a cozy one-pot wonder—tender chicken and sweet cabbage simmered in aromatic spices for a fuss-free weeknight meal.

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups green cabbage, roughly chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 (14 oz) can coconut milk
• 1 tbsp vegetable oil
• 1/2 cup chicken broth
• Fresh cilantro, for garnish (optional)

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp vegetable oil, then add onion, garlic, and ginger. Cook for 3 minutes until softened.
2. Stir in 1 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp salt, toasting for 30 seconds until fragrant.
3. Add chicken, tossing to coat in spices, then pour in 1/2 cup chicken broth and scrape the bottom to deglaze.
4. Layer cabbage on top without stirring. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
5. Stir in coconut milk, then simmer on Sauté for 2 minutes to thicken slightly. Garnish with cilantro if desired.

The cabbage turns silky-soft while soaking up all the rich, spiced coconut sauce—no pre-cooking required!

Tip: For extra heat, add a pinch of red pepper flakes with the spices.

Instant Pot Cabbage and Lentil Soup

This hearty, veggie-packed soup comes together in a flash—thanks to your trusty Instant Pot—and delivers big, cozy flavor with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 4 cups chopped green cabbage (about 1/2 small head)
• 1 cup dried brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp salt
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 30 seconds until fragrant.
2. Add cabbage, lentils, diced tomatoes, 4 cups vegetable broth, and 1 tsp salt. Stir well, then secure the lid.
3. Cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
4. Stir in 1 tbsp apple cider vinegar. Taste and adjust seasoning if needed. Serve topped with fresh parsley.

The vinegar at the end is the secret weapon here—it brightens up the earthy lentils and cabbage perfectly. Leftovers taste even better the next day!

Tip: For extra richness, drizzle with a little tahini or swirl in a spoonful of Greek yogurt before serving.

Instant Pot Cabbage and Pork Chops

This Instant Pot Cabbage and Pork Chops recipe is a cozy one-pot wonder—tender chops and sweet cabbage simmer in a savory broth for a fuss-free meal that feels like a hug in a bowl.

• 4 bone-in pork chops (about 1 inch thick)
• 1 small green cabbage, cored and cut into 8 wedges
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Set the Instant Pot to Sauté. Heat 2 tbsp olive oil, then sear the pork chops for 3 minutes per side until golden. Transfer to a plate.
2. Deglaze the pot with 1 cup chicken broth, scraping up any browned bits. Stir in 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
3. Add the cabbage wedges, nestling them into the liquid. Place the pork chops on top, overlapping slightly if needed.
4. Lock the lid, set to High Pressure for 8 minutes, then quick-release. Garnish with 1 tbsp parsley before serving.

The magic here? The cabbage soaks up all the smoky-sweet flavors from the broth while staying perfectly crisp-tender—no mushy veggies here!

Tip: For extra richness, swirl in a pat of butter at the end and let it melt into the broth.

Instant Pot Cabbage and Rice Pilaf

This cozy, one-pot wonder combines tender cabbage and fluffy rice with just the right touch of warmth from garlic and paprika—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 medium green cabbage, thinly sliced (about 4 cups)
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add the cabbage and sauté for 2 minutes, just until slightly wilted. Turn off Sauté mode.
3. Stir in the rice, 1 1/2 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Secure the lid, set to High Pressure for 5 minutes, then let naturally release for 10 minutes.
4. Quick-release remaining pressure, fluff the pilaf with a fork, and drizzle with 1 tbsp lemon juice.

The magic here? The cabbage stays crisp-tender while the rice soaks up all the smoky, savory flavors—no mushy veggies in sight!

Tip: For extra richness, stir in a pat of butter or a sprinkle of feta before serving.

Instant Pot Cabbage and Tomato Stew

This hearty, veggie-packed stew is a weeknight lifesaver—tender cabbage and sweet tomatoes melt into a cozy broth with just the right touch of warmth.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chopped green cabbage (1/2-inch pieces)
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 30 seconds until fragrant.
2. Pour in diced tomatoes with their juices, scraping the bottom to deglaze. Add cabbage, vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
3. Secure the lid, set to High Pressure for 5 minutes, then quick-release. Stir in 1 tbsp apple cider vinegar.
4. Ladle into bowls and top with fresh parsley.

The vinegar’s bright tang balances the smoky paprika perfectly, making this stew taste like it simmered all day (not just 15 minutes!).

Tip: For extra richness, swirl in a spoonful of sour cream before serving.

Instant Pot Cabbage and Sausage Soup

This hearty, one-pot wonder is packed with savory sausage and tender cabbage—perfect for a no-fuss weeknight dinner that tastes like it simmered all day.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 medium carrots, sliced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 bay leaf

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the sliced sausage. Cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. Add the onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the cabbage, carrots, chicken broth, diced tomatoes, 1 tsp thyme, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, and bay leaf. Scrape up any browned bits from the bottom.
4. Lock the lid, set to High Pressure for 8 minutes. Quick-release the pressure when done.
5. Discard the bay leaf, stir in the reserved sausage, and let sit for 5 minutes to meld flavors.

The smoky paprika and thyme give this soup a cozy depth, while the cabbage stays perfectly crisp-tender—no mushy veggies here!

Tip: For extra richness, stir in a splash of heavy cream or a sprinkle of Parmesan before serving.

Instant Pot Cabbage and Sweet Potato Hash

This hearty, veggie-packed hash comes together in a flash thanks to the Instant Pot, with caramelized sweet potatoes and tender cabbage stealing the show.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato (about 1 lb), peeled and diced into ½-inch cubes
• ½ small green cabbage, thinly sliced (about 4 cups)
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup vegetable broth

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sauté onion for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add sweet potato, cabbage, ½ tsp smoked paprika, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Toss to coat. Pour in ¼ cup vegetable broth.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes. Quick-release the pressure.
4. Remove the lid and stir. If desired, sauté for 2–3 minutes to crisp the edges slightly.

The smoky-sweet spices cling to every bite, while the cabbage stays perfectly crisp-tender—no mush here! Tip: Top with a fried egg for a satisfying one-pot meal.

Instant Pot Cabbage and Ground Turkey Skillet

This one-pot wonder is packed with savory turkey, tender cabbage, and just the right amount of cozy spices—perfect for busy weeknights when you need dinner fast.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 small head green cabbage, cored and chopped (about 6 cups)
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then brown the ground turkey, breaking it into crumbles, for 5 minutes.
2. Stir in the diced onion, minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Cook for 2 minutes until fragrant.
3. Add the chopped cabbage and pour in 1/2 cup chicken broth and 1 tbsp apple cider vinegar. Stir well, scraping any browned bits from the bottom.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes. Quick release the pressure.
5. Give everything a final stir, taste, and adjust seasoning if needed.

The cabbage turns silky without turning mushy, and the smoked paprika adds a subtle depth that makes this dish feel extra special.

Tip: For a touch of sweetness, toss in a diced apple with the cabbage—it balances the savory flavors beautifully!

Instant Pot Cabbage and Mushroom Medley

This cozy, veggie-packed dish comes together in minutes, with tender cabbage and earthy mushrooms soaking up all the savory flavors.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp butter (optional)

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sauté the onion and 2 cloves minced garlic for 2 minutes until fragrant.
2. Add the mushrooms and cook for 3 more minutes, stirring occasionally.
3. Stir in the cabbage, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Pour in 1/4 cup vegetable broth and 1 tbsp soy sauce.
4. Secure the lid, set to High Pressure for 3 minutes, then quick-release the steam.
5. Stir in 1 tbsp butter (if using) for extra richness before serving.

The smoky paprika and soy sauce give this humble veggie duo a deeply savory, almost meaty depth—perfect over rice or as a side to roasted chicken.

Tip: For extra texture, sprinkle with toasted sesame seeds or crispy fried onions.

Conclusion

With so many delicious ways to cook cabbage in your Instant Pot, there’s no excuse not to enjoy this versatile veggie! Whether you’re craving something hearty, light, or packed with flavor, these recipes have you covered. Give them a try, and let us know which one’s your favorite in the comments—don’t forget to share this roundup with fellow foodies on Pinterest! Happy cooking!