7-Minute Pressure Cooker Cabbage with Bell Peppers
Quick pressure cooker cabbage dish with bell peppers, onion, and aromatic spices. Cooked in two phases using vegetable stock, finished with ground black pepper, paprika, and garlic powder. Ready in seven minutes total cooking time, ideal for weeknight sides.
Ingredients
Instructions
- 1
Pour olive oil into pressure cooker.
- 2
Add bell pepper and onion, cook for one or two minutes.
- 3
Add vegetable stock and sliced cabbage with core removed.
- 4
Close lid and cook on bean chili setting for five minutes.
- 5
Press cancel and release pressure.
- 6
Open lid and stir everything.
- 7
Add ground black pepper, paprika, and garlic powder, stir to combine.
- 8
Close lid and pressure cook on chicken poultry setting for three minutes.
- 9
Release pressure and open cooker.
- 10
Stir everything together and season with salt to taste.
- 11
Serve.
Tips
The recipe uses two different pressure cooker settings (bean chili for phase one, chicken poultry for phase two), which may vary by cooker model—adjust if needed for your equipment.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently in pressure cooker or stovetop.
Prepare cabbage (slice and core) up to 1 day ahead. Store in cold water in refrigerator.
Serve hot as side dish alongside grains, proteins, or in grain bowls.
Common Mistakes
Do not skip releasing pressure between cooking stages to avoid oversoftening cabbage
Do not omit removing cabbage core to avoid bitter, woody texture throughout dish