Begin by washing the cabbage thoroughly under cold water. Once clean, remove the core and cut the cabbage into cubes, aiming for pieces that are about 1.5 inches in size. This ensures even cooking and a pleasant texture.
Next, add the cubed cabbage to your Instant Pot. Using a wooden spoon or your hands, break down the cabbage cubes to separate the leaves into individual pieces. This step is crucial for even cooking.
Add the butter to the pot along with the salt and ground black pepper. The butter will melt during cooking, infusing the cabbage with its rich flavor.
Pour in 1 cup of vegetable stock. I highly recommend using vegetable stock instead of water as it adds a great depth of flavor to the cabbage.
Secure the lid of your Instant Pot and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
While the Instant Pot comes to pressure, you can prepare yourself for the delicious outcome. It typically takes around 10 minutes for the pot to come to pressure before the actual cooking begins.
As soon as the cooking program ends, quickly release the steam using the quick-release method. Carefully remove the lid once all the steam has escaped, taking care not to burn yourself.
Stir the cabbage to make sure that the butter and seasonings are evenly distributed throughout. This is where the magic happens, and the cabbage transforms into a delicious side dish.
For an extra touch of flavor, consider serving the cabbage with a squeeze of fresh lemon juice right before serving. The acidity from the lemon will brighten the dish and elevate the flavors even further.
