30-Minute Instant Pot Cabbage
One-pot pressure cooker dish of tender cabbage, caramelized pepperoni or sausage, and aromatic garlic in tomato-based broth. Quick weeknight dinner with minimal cleanup, ready in under 20 minutes total. The meat renders fat for sauteing while the brief high-pressure cook keeps cabbage crisp-tender rather than mushy. Serve as a low-carb main or side dish, appealing to anyone seeking simple, satisfying comfort food without refined grains.
Ingredients
- 1 Tbsp olive oil or avocado oil
- 12 oz nitrate-free uncured pepperoni or sausage, sliced
- 1 large green cabbage, roughly chopped into 1-inch pieces
- 1 large onion, diced
- 4 cloves garlic, minced
- ¼ cup chicken or vegetable broth
- ½ cup marinara saucecrushed tomatoes with tomato paste1/2 cup crushed + 2 Tbsp pasteless sugarmore control
medium
Full guide → - sea salt, to taste
- ground black pepper, to taste
- fresh parsley, chopped, for garnish(optional)
Instructions
- 1
Roughly chop cabbage into 1-inch pieces and dice onion.
- 2
Set Instant Pot to Saute mode, add oil and pepperoni or sausage, cook until lightly browned.
- 3
Add cabbage, onion, and garlic, saute for about 5 minutes, stirring often.
- 4
Pour in broth and marinara sauce, scrape browned bits from bottom with wooden spoon.
- 5
Secure lid and valve, set to High Pressure for 1 minute.
- 6
Manually release pressure, carefully open lid.
- 7
Season with salt and pepper to taste, garnish with parsley and serve hot.
Tips
Scrape the browned bits (fond) from the pot bottom before pressure cooking to build deeper flavor and prevent scorching warnings.
Manual pressure release prevents the lid from opening prematurely and spattering contents. Keep face and hands clear.
Don't skip the initial saute step; it renders the pepperoni fat and browns the meat, creating a flavorful base.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat on stovetop over medium heat or in microwave, adding 1-2 Tbsp broth if needed.
Chop cabbage and onion, mince garlic, and store in sealed containers up to 1 day ahead. Slice pepperoni or sausage just before cooking to prevent drying.
Serve hot as a main dish with crusty bread or atop rice. Works as a side to roasted chicken or fish. Pairs with crisp white wine or light beer.
Common Mistakes
Don't skip deglazing to avoid burn warnings from the Instant Pot.
Don't cook longer than 1 minute under pressure to avoid mushy cabbage.
Don't force the lid open after pressure cooking to avoid burns from steam.
Substitutions
Vegan Options
high
General Alternatives
medium
Full guide →FAQ
Can I use fresh sausage instead of pepperoni?
Yes. Remove casing and crumble the sausage, cooking 5-7 minutes in Saute mode until fully browned before adding vegetables. Adjust salt since fresh sausage may be less salty than cured pepperoni.
What if my Instant Pot shows a burn warning?
Stop cooking immediately. Manual release pressure, open lid, and stir from the bottom. Add 1/4 cup more broth if the bottom is dry. Reseal and cook 1 minute at High Pressure only if the pot is not overheating.
How long can I keep leftovers?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months in freezer-safe bags or containers. Thaw overnight in the fridge and reheat on the stovetop or microwave.