Instant Pot Cabbage and Peas
Give cabbage a chance with this flavorful Instant Pot dinner. Packed with cabbage, onion, peas and a handful of seasonings, this dinner comes together quickly for something the whole family will enjoy.
Servings: 4 Servings
Calories: 361kcal
Ingredients
- 1 tbsp unsalted butter
- 3 tbsp olive oil
- 1/2 red onion diced
- 6 garlic cloves minced
- 4 tsp ginger peeled and minced
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1/2 head green cabbage chopped
- 1/4 cup water
- 1/2 tsp kosher salt
- 1 cup frozen peas
- cilantro garnish
- cashews chopped, garnish
- sour cream garnish
- sriracha garnish
Basmati Rice
- 1 cup basmati rice rinsed
- 1.5 cups water
- 1 tsp kosher salt
Instructions
- Rinse the rice until the water runs clear. Add to a rice cooker with salt and water, follow manufacturer's instructions to cook.
- While the rice cooks, heat the instant pot or pressure cooker over medium, melt butter and olive oil.
- When shimmering, add onions, saute until browned, about 5 minutes.
- Add garlic and ginger and stir until fragrant, about 1 minute.
- Add cumin and stir until fragrant. Then add turmeric. Toss in all the cabbage and stir to coat with onions, oil, and seasonings.
- Add 1/4 cup of water and cover. Bring to high pressure and cook for 1 minute (yes, that's correct, just 1 minute) in the Instant Pot. Quick release. Once the pressure has come down, remove the lid and stir in the peas until they've warmed through.
- To serve, in a bowl, add a spoonful of fluffy rice then cover with cooked cabbage. Top with a healthy serving of cashews, cilantro, a dollop of sour cream and drizzle with sriracha.
Nutrition
Calories: 361kcal | Carbohydrates: 52g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 905mg | Potassium: 381mg | Fiber: 5g | Sugar: 6g | Vitamin A: 475IU | Vitamin C: 58.5mg | Calcium: 86mg | Iron: 2mg