Instant Pot Cabbage Recipe – Easy Indian Style with Peas & Spices

Last Updated on 2 months by Neha Deshmukh

Instant Pot Cabbage Recipe – Easy Indian Style with Peas & Spices

Hey everyone! If you’re anything like me, you’re always looking for quick, healthy, and flavorful weeknight meals. This Instant Pot cabbage recipe is a total lifesaver. It’s a simple Indian-style stir-fry that comes together in under 30 minutes, and it’s packed with delicious spices. I first made this when I was craving something comforting but didn’t have a ton of time, and it’s been a regular in my rotation ever since!

Why You’ll Love This Recipe

This recipe is seriously a winner. It’s incredibly easy, even if you’re new to using an Instant Pot. The pressure cooking method makes the cabbage tender-crisp in just a few minutes. Plus, the blend of spices gives it that authentic Indian flavor we all love. It’s a fantastic way to get your veggies in, and it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this flavorful cabbage dish:

• 2 teaspoon oil
• ¾ teaspoon mustard seeds
• ¼ teaspoon hing (asafoetida)
• 1 inch ginger (chopped)
• 1 green chili (sliced)
• 1 medium onion (chopped)
• 10 curry leaves
• 2 tablespoon water
• 1 small cabbage (chopped – about 600g)
• ½ cup frozen green peas (about 120g)
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ½ – ¾ teaspoon salt (adjust to taste)
• Lemon juice (to taste)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Mustard Seeds: Varieties & Flavor Profiles

There are a few types of mustard seeds you can use. Black mustard seeds are the most common in Indian cooking and have a robust, pungent flavor. Brown mustard seeds are milder. I usually use black, but feel free to experiment!

Hing (Asafoetida): A Digestive Superpower

Don’t be scared off by the smell of hing! It’s strong on its own, but it mellows out beautifully when cooked and adds a wonderful savory depth. It’s also known for its digestive properties – a little goes a long way. You can find it at most Indian grocery stores, or online.

Regional Variations in Spice Blends

Every family has their own little twist on spice blends. Feel free to adjust the coriander and garam masala to your liking. Some people also add a pinch of cumin powder or red chili powder for extra warmth.

The Role of Fresh Curry Leaves

Fresh curry leaves are essential for that authentic South Indian flavor. They have a unique citrusy aroma that really elevates the dish. If you can’t find fresh, you can sometimes find dried curry leaves, but the flavor won’t be quite the same.

Choosing the Right Cabbage

I prefer using a green cabbage for this recipe, but you can also use Napa cabbage for a milder flavor. Red cabbage will work in a pinch, but it will change the color of the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the oil and mustard seeds. Let them pop – you’ll know they’re ready when they start to jump around in the pot!
2. Add the hing, followed by the chopped ginger, sliced green chili, chopped onion, and curry leaves. Sauté for 2-3 minutes, until the onions soften and become translucent.
3. Pour in 2 tablespoons of water to deglaze the pot, scraping up any browned bits from the bottom. This prevents the “burn” error and adds tons of flavor.
4. Add the chopped cabbage, frozen green peas, coriander powder, turmeric powder, garam masala, and salt. Mix everything well to ensure the spices are evenly distributed.
5. Close the lid and set the valve to sealing. Pressure cook on high for 2 minutes (increase to 3 minutes if you prefer softer cabbage).
6. Once the cooking time is up, do a quick pressure release. Carefully open the lid.
7. Stir in a generous squeeze of lemon juice. If there’s any excess water remaining, switch the Instant Pot back to sauté mode and cook for 2 minutes to reduce the liquid.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture

The key to perfectly cooked cabbage is not to overcook it! You want it to be tender-crisp, not mushy. Adjust the pressure cooking time based on your preference.

Preventing Burn in the Instant Pot

Deglazing the pot with water is crucial to prevent the dreaded “burn” error. Make sure to scrape up all those flavorful browned bits.

Adjusting Spice Levels

Don’t be afraid to adjust the amount of green chili and garam masala to suit your taste.

Using Fresh vs. Frozen Peas

Frozen peas work perfectly well in this recipe and are super convenient. If you’re using fresh peas, you may need to add them during the last minute of sautéing to prevent them from becoming overcooked.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce or omit the green chili.
• Medium: Use 1 green chili and ¼ teaspoon garam masala.
• Hot: Use 2 green chilies and ½ teaspoon garam masala, or add a pinch of red chili powder.

Festival Adaptations (e.g., Navratri-friendly)

During Navratri, you can skip the onion and garlic to make this dish fasting-friendly.

Adding Potatoes or Other Vegetables

My kids love it when I add diced potatoes or carrots to the mix. Just add them along with the cabbage and peas.

Serving Suggestions

This cabbage recipe is delicious served warm with roti, paratha, or rice. It also makes a great side dish for dal or any other Indian main course. My family loves it with a side of yogurt!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I make this recipe without an Instant Pot?

Yes! You can make this in a regular pot or wok. Sauté the vegetables as directed, then add the cabbage and spices with a little water. Cover and simmer until the cabbage is tender-crisp.

What is hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent aroma. You can find it at most Indian grocery stores or online.

Can I use a different type of oil?

Absolutely! Vegetable oil, canola oil, or coconut oil all work well.

How can I adjust the cooking time for different cabbage textures?

For softer cabbage, increase the pressure cooking time to 3 minutes. For crunchier cabbage, reduce it to 1.5 minutes.

Can this be made ahead of time?

You can chop the vegetables ahead of time to save time during cooking. However, it’s best to cook the recipe fresh for the best flavor and texture.