1small cabbage head, with the end cut off, the outer leaves removed, and the cabbage head cut into small wedges
Instructions
Press Sauté mode on the Instant Pot. Add the butter.
Once the butter is melted, add the garlic and onions. Stir and sauté about 1 minute, just until the garlic and onions are soft and fragrant.
Add the dried thyme, salt, and pepper.
Pour in the vegetable stock.
Add the cabbage leaves and gently push down to submerge in the liquid (cabbage does not need to be fully submerged)
Secure the Instant Pot lid, ensuring the pressure release valve is in the SEALING mode. Select PRESSURE COOK or MANUAL, set the temperature to high pressure, and set the time to 5 minutes.
The Instant Pot will take a few minutes to come to pressure. Once the pressure cooking is complete, carefully do a Quick Release.
Once all pressure is released and the release valve pin has fallen all the way down, carefully twist and open the lid. If there is excess liquid, carefully strain out the liquid, reserving the cabbage. Serve immediately.
Notes
Makes 6 servingsCook timenotes: At 5 minutes, the cabbage is softened but still has a little crunch. If you prefer crispier cabbage, cut the pressure cook time to 3 minutes. If you prefer softer cabbage, increase the pressure cook time to 6 or 7 minutes. Storage: store leftovers in an airtight container in the refrigerator for up to 2 or 3 days.