Instant Pot Cabbage (Oil-Free)
This vegan oil-free version of Instant Pot Cabbage is one of the easiest healthy side dishes you’ll ever make. It’s ready in only a few minutes and pairs well with so many other recipes.
Growing up in the South, there are some things you eat a lot of, and one of those is CABBAGE! Cabbage with easy vegan cornbread, cabbage with beans, cabbage with whatever you want. You should also try my Instant Pot Black Eyed Peas.
We eat cabbage at my house on any given night, so I recently decided to look up how to make it in my Instant Pot. I came upon a recipe from Clean Eating Kitchen that sounded really simple with only 3 ingredients–cabbage, oregano, and vegetable broth. But, y’all know I’m gonna Terri-Tweak it to add a little more flavor, so I came up with my own spin on it, and it turned out delicious!
This version of oil-free Instant Pot cabbage, made with veggie broth, onions, garlic, and spices, is both easy and delicious. In just minutes, you can enjoy a flavorful and healthy side dish that’s packed with nutrients and taste!
Reasons you will like this recipe
- Quick and Easy Preparation: This recipe requires minimal prep and cook time, making it a perfect choice for busy weeknights.
- Healthy and Nutritious: Made with fresh cabbage, veggie broth, onions, and garlic, this dish is low in calories and packed with essential nutrients.
- Instant Pot Convenience: Cooking in an Instant Pot saves time and energy, allowing you to enjoy a homemade, healthy side dish with minimal effort.
Ingredients you will need
- Cabbage- Green cabbage is the most common type used in cooking. It has a mild flavor and a crisp texture, making it versatile for sautéing, steaming, or boiling.
- Onions & garlic- Their natural sweetness and aromatic qualities enhance the overall taste by adding depth and complexity of flavor.
- Veggie broth- The broth infuses the cabbage with savory notes and enhances its natural sweetness, making the dish more delicious and satisfying while keeping it healthy and low in calories.
- Soy sauce- Adds a savory umami flavor that enhances the overall taste of the dish. Its salty, rich profile complements the mildness of the cabbage, helping to create a more robust and satisfying flavor.
- Seasonings- Italian seasoning, salt, and pepper are the only spices needed to make this recipe.
How long does it take to cook cabbage in a pressure cooker?
It’s really a preference thing. I like my cabbage to have a little crisp to it, so 5 minutes seems to be the magic spot. Carrie with the Clean Eating Kitchen only cooked hers for 4 minutes. Some folks may like their cabbage a little more done and would likely be happy with about 6-minutes.
My 6-quart Instant Pot takes about 15 minutes to come to pressure for this recipe. Then the 5-minute cooking time begins. So, my total Instant Pot time is about 20 minutes.
How to make Instant Pot cabbage
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This is such a super simple recipe, and it only requires a few ingredients that you likely already have on hand, and it needs to cook for 5 minutes. Seriously!
STEP #1: Start with a medium-sized head of cabbage and wash it well. Next, remove a few of the outer leaves to get down to the cleanest part.
Slice the cabbage head in half and remove the core by cutting a V-shape around it. After that, lay the flat side down on your cutting board and slice it into 1″ pieces, then cut those in half. You just want to get a rough cut into bite-size pieces.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #2: Dice the onion into small, even pieces to ensure they cook evenly and release their natural sweetness.
Next, finely chop the garlic cloves, which will enhance the flavor of your dish with their aromatic richness.
STEP #3: Place them along with 1/4 cup vegetable broth into the Instant Pot insert and set it to SAUTE.
Allow the onions to begin to darken just a little and then add another tablespoon of the veggie broth or water and stir them around a bit.
STEP #4: Next, add the Italian seasoning, low-sodium soy sauce, the rest of the vegetable broth, and the chopped cabbage. Stir it up well enough for the seasonings to get all over the cabbage.
Your pot is going to be very full, but the cabbage shrinks a lot when cooking so it will make more space in there. Place the lid on and lock it into place. Set to MANUEL and the time to 5 minutes. Also, make sure the vent is set to the SEALING position.
STEP #4: Once cooking has finished and the timer goes off, carefully use a large spoon, dishcloth, or potholder to turn the vent knob and do a quick release to allow the pressure to come down.
STEP #5: Taste and adjust any seasonings. Serve immediately for dinner with cornbread and beans or other favorite dishes. I have included some of my favorites to pair it with below.
Stovetop Directions
This recipe can very easily be made on the stovetop in about the same amount of time. Simply follow the same instructions as above except using a stockpot. After sauteing the onions and garlic, add the cabbage and seasonings. Cover with a lid and allow to cook on medium heat for approximately 10-15 minutes, stirring occasionally until the cabbage is tender.
Frequently Asked Questions
Yes, you should always add at least 1/2 to 1 cup of liquid, such as water, vegetable broth, or another cooking liquid, to prevent burning and help steam the cabbage.
Absolutely! Vegetables like carrots, potatoes, and onions cook well alongside cabbage. Just be mindful of the cooking times so everything stays tender but not overcooked.
To avoid mushy cabbage, keep the cook time short (around 5 minutes on high pressure) and do a quick release of the steam as soon as the cooking cycle ends. This will help maintain the cabbage’s texture.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Instant Pot Cabbage
Ingredients
- 1 head cabbage chopped up
- 1/2 cup onion diced
- 1-2 cloves garlic minced
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon low sodium soy sauce or amino acids GF
- salt & pepper to taste if desired
Instructions
- You’re going to need to start with a medium-sized head of cabbage and wash it well. Next, remove a few of the outer leaves to get down to the cleanest part.
- Slice the cabbage head in half and remove the core by cutting a V-shape around it. After that, lay the flat side down on your cutting board and slice into 1″ pieces then cut those in half. You just want to get a rough cut into bite-size pieces.
- Dice up the onion and garlic and then place them, along with 1/4 cup vegetable broth, into your Instant Pot insert and set it to Saute.
- Allow the onions to begin to darken just a little and then add another tablespoon of the veggie broth or water and stir them around.
- Next, add the Italian seasoning, low-sodium soy sauce, the rest of the vegetable broth, and the chopped cabbage. Stir it up well enough for the seasonings to get all over the cabbage.
- Your pot is going to be very full, but the cabbage shrinks a lot when cooking so it will make more space in there. Place the lid on and lock it into place. Set to Manual and the time to 5 minutes. Also, make sure the vent is set to the SEALING position.
- Once cooking has finished and the timer goes off, carefully use a spoon, dishcloth, or potholder to turn the vent knob and do a quick release to allow the pressure to come down.
- Taste and adjust any seasonings. Serve immediately for dinner with cornbread and beans or other favorite dishes. I have included some of my favorites to pair it with above.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Terri, I made this last night for dinner. I liked it very much. It was served with my garden’s green beans seasoned with lemon and dill spice, delicata squash with some brown sugar ( sometimes delicacta are tasteless) , half a sweet potato and your corn bread. Fun meal
Hi Kim- That’s sounds so delicious! I loved cooked cabbage too. So glad it turned out well for you.
Delicious and so easy to make. I had some leftover cooked barley I threw in at the end. Looking forward to enjoying this again. Thanks.
@Shellie, I make it for potlucks all the time and add potato chunks and vegan Italian sausage slices or frozen meatballs.
I’ve also used fennel in 1″ chunks added along with fennel seeds. You can add carrot and parsnip chunks to the recipe and add caraway seeds or dill. I add sliced vegan brats in also.
The best thing about this meal is that it’s quick, tasty, and tastes fabulous! It’s a no-brainer.
I don’t know why, but I have been craving cabbage lately. I found your recipe and have made it 3 times. Just delicious. I just found your recipe for Vegan Italian Parmesan Cabbage Wedges. That recipe is going to be tried next.
Hi Donna- Wow! Making it 3 times is the BEST review! Thank you. 🙂
This was delcious, quick and easy! Thanks for sharing.
How to do without instant pot
This recipe can very easily be made on the stovetop in about the same amount of time. Simply follow the same instructions as above except use a stockpot. After sauteing the onions and garlic, add the cabbage and seasonings. Cover with a lid and allow to cook on medium heat for approximately 10-15 minutes, stirring occasionally until the cabbage is tender.