Instant pot braised red cabbage is a quick side dish that goes well with roast duck, chicken, sausages or pork. This delicious sweet and sour braised cabbage only needs to be cooked 5 minutes under pressure.
Every time I make braised red cabbage I use my mom’s recipe. She’s been making it this way for years and everyone in our family loves it. Now as much as I love making it I like to simplify things for myself. That was why I made it in my electric pressure cooker.
Making Instant Pot braised red cabbage is simple and more important it saves you time and energy. You don’t need to be standing at the pot, checking if there is enough water in the pot or if the cabbage is done.
This Instant Pot braised red cabbage recipe is perfect for anyone who loves simplifying the cooking process without losing flavors!
Now we love serving braised red cabbage with roasted chicken, duck or pork and mashed potato flatbread or traditional Slovakian steamed bread that is very similar to chinese steamed buns but the options are endless.
How to make braised red cabbage in Instant Pot
In this case it is important to do all the prep before actually doing anything else. Because once you turn on the pressure cooker, things will go fast and you won’t have time to do any prepping.
Cut the onion finely. Shred the cabbage. First, half it and remove the hard middle part. Then with a sharp knife, shred the cabbage. I like to shred it as thin as possible but this is just my preference.
Now turn on the Instant Pot and press SAUTE. Adjust the heat to medium and add sugar. Wait until the sugar turns brown. Don’t mix though. Once it’s brown, add oil and onion. Sauté the onion for a few minutes before adding the cabbage.
Then add caraway seeds, salt, water and cover the lid. Now lock the lid and turn the steam release valve to SEALING. Then all you have to do is adjust the time on MANUAL mode to 5 minutes and let the pressure cooker do its magic.
Yes, making Instant Pot braised red cabbage takes about 10 minutes of active cooking time.
Now I recommend waiting 10 minutes before releasing the pressure manually (this might not be needed as the pin might be down already at this stage). Because this pressure cooker braised cabbage is cooked under pressure, the liquid does not evaporate.
If you feel like there is too much liquid to your liking, press the SAUTE button and cook off some of the liquid. About 5 minutes should be enough.
By the way caraway seeds look very similar to cumin seed but they taste completely different. Make sure you use the right seeds here (if you need some more info, click here: The difference between caraway seeds and cumin seeds).
- Salt, sugar and vinegar should be added to your taste. Some might like it more acidic while others sweeter (like me) so make sure to taste it at the end and adjust the seasoning, if needed.
- Vegetable oil can be substituted with sunflower oil.
- This Instant Pot braised red cabbage can be stored in the freezer as well! I simply spoon it into Ziploc bags and take out only as much as I need!
Check out more Easy Instant Pot Recipes on my blog. This link will bring you directly to a selection of my most favorite dishes.
Want to see how to make Instant Pot Braised Red Cabbage? Watch the video!
Instant Pot Braised Red Cabbage
- Dice the onion. Cut the cabbage in half, remove the hard parts and shred thinly.
- When you have everything prepared turn on Instant Pot and press SAUTE (normal heat). Add the sugar and shake the inner pot so that the sugar is spread evenly across the bottom. Leave the sugar melt and wait until it caramelizes (turns brown) but make sure not to burn it.
- Now pour in the oil and add onion. Mix and sauté for a minute before adding shredded cabbage, water, caraway seeds and salt. Stir well.
- Lock the lid and turn the steam release valve to SEALING. Press MANUAL button, adjust the pressure to high (if needed) and time to 5 minutes.
- When the time is up, wait 10 minutes before releasing the pressure manually. The steam is hot so be careful and use a damp kitchen towel to do so.
- Now add vinegar and mix well. Taste it and season to your taste by adding more salt, sugar or vinegar.
- Optional: If you feel like there is too much liquid, turn on the SAUTE button and let it cook for a further 5 minutes.
- Best served warm!
- This recipe was created for a 6-quat/6-liter Instant Pot.
- The cooking time does not include time needed for the pot to come to its pressure and release it. Add another 15-20 minutes.
- Add salt, sugar and vinegar to your taste. I don’t recommend omitting the vinegar as it gives the cabbage its unique flavor.
- Vegetable oil can be used instead of sunflower oil.