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4.98 from 34 votes

Instant Pot Cabbage

Super easy way to cooking Butter Garlic Instant Pot Cabbage (Pressure Cooker Cabbage)! Tender-crisp cabbage wedges packed with tasty flavors. A super simple, nutrient-packed vegetable side dish for a deliciously healthy meal.
Servings 4 - 6
Total Time 25 mins


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


  • 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 (ensure they are 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) + Quick Release.
    *Pro Tip: the optimal pressure cooking time will depend on the size of your cabbage.
    Open the lid carefully.
  • Serve Instant Pot Cabbage: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary.
    *Pro Tip: If you want more tender cabbages, use "Saute" function to cook it some more.


*Rate the Recipe: If you've tried the 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