Instant Pot cabbage made so simple with butter, salt, and pepper. It’s perfectly seasoned and cooked, and the texture is perfect! A great side to accompany any meal!
This buttered cabbage is gluten-free, low carb, keto, and can be made Whole30 compliant easily.
Cabbage is a staple ingredient in our house, and this easy and simple recipe has been always on our menu as my Mom made it over the stovetop. She always served it on the side with roasted chicken, and it’s such a great way to add veg to any meal.
I’m a big fan of Instant Pot, and my Mom is now too! I got her one last year, and she’s obsessed with it. This means that we converted so many of our family recipes to Instant Pot recipes, and this buttered cabbage is one of them!
Tools and ingredients needed to make this recipe
- Green or white cabbage
- Vegetable stock – I ALWAYS make my own homemade vegetable stock, it’s much healthier than store-bought, I use my Instant Pot to make it, and it’s so cheap as most of the ingredients are just kitchen scraps!
- Butter – either salted or unsalted, but if using salted then be careful when adding salt to the cabbage.
- Salt, and ground black pepper.
- An Instant Pot – this is the model that I have and love.
- A cutting board, and a sharp knife.
- A wooden spoon.
How to make buttered cabbage in the Instant Pot
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 2 tablespoons of 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. This is how we always had this cabbage, and it makes it taste amazing!
Expert tips
- You can either shred the cabbage or cut it into cubes like I did but make sure that the pieces are not too small. Aim for 1.5-inch size.
- Avoid soft lead cabbage types such as Napa and savoy. Go for white or green cabbage instead.
- You can saute an onion before adding the cabbage to the pot for extra flavor.
- I like buttered cabbage just slightly firm, if you like it very tender then add 1 minute to the cooking time (5 minutes in total).
What to serve Instant Pot cabbage with?
More tasty sides made in the Instant Pot
- Instant Pot buttered potatoes
- Instant Pot garlic brussels sprouts
- Instant Pot glazed carrots
- Instant Pot scalloped potatoes
- Instant Pot garlic green beans
- Instant Pot sweet and spicy cauliflower
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot buttered cabbage
Equipment
- cutting board
- sharp knife
- wooden spoon
Ingredients
- 1 head green cabbage
- 1 cup vegetable stock
- 2 tablespoons butter
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Notes:
- You can either shred the cabbage or cut it into cubes like I did but make sure that the pieces are not too small. Aim for 1.5-inch size.
- Avoid soft lead cabbage types such as Napa and savoy. Go for white or green cabbage instead.
- You can saute a diced onion before adding the cabbage to the pot for extra flavor.
- I like buttered cabbage just slightly firm, if you like it very tender then add 1 minute to the cooking time (5 minutes in total).
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Marc says
Very Good
Diana says
Thanks for the feedback!
D. Thomas says
great recipe. however, if you reduce the amount of servings. DO NOT reduce the amount of liquid to what the recipe recommends. Make sure the minimum required liquid is maintained for successful cooking!!
Little Sunny Kitchen says
Thank you for that tip! I’m glad to hear that you enjoyed the recipe.