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4.98 from 39 votes

Instant Pot Cabbage

Step-by-Step Guide on how to cook Instant Pot Cabbage! Quick and easy way to make tender-crisp Garlic Buttered Cabbage packed with flavors and nutrients. Tasty, budget-friendly, healthy vegetable side dish.
Servings 4 - 6
Total Time 25 mins


  • 1 (~4lbs) cabbage , cut into 8 wedges
  • 2 cups (500ml) unsalted chicken stock (vegan substitute: vegetable stock)
  • 8 (25g) garlic cloves , crushed
  • 2 - 3 tablespoons (46g) unsalted butter (vegan substitute: olive oil)
  • 1 teaspoon (6.5g) fine salt
  • ½ teaspoon (0.7g) dried thyme


  • Cut Cabbage: Remove outer leaves and cut cabbage into 8 wedges. Rinse cabbage under cold water to remove any dirt.
  • Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot.
    Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges, and ensure they're all partially submerged in the cooking liquid.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender), then Quick Release. Open the lid carefully.
  • Serve: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary.
    Amy + Jacky's Tip: If you want more tender cabbages, use "Saute" function to cook it some more.


How Long to Cook Cabbage in Instant Pot: The best pressure cooking time depends on your cabbage's size & how tender you'd like it to be. Test and adjust accordingly.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 178kcal


Calories: 178kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 468mg | Potassium: 598mg | Fiber: 8g | Sugar: 10g | Vitamin A: 588IU | Vitamin C: 112mg | Calcium: 134mg | Iron: 2mg