Tender Braised Red Cabbage in the Instant Pot

Instant Pot braised red cabbage is a quick, sweet and tangy side dish that pairs beautifully with roasted chicken, duck, sausages or pork — ready in just 5 minutes under pressure.

This braised red cabbage is based on my mother’s time-tested method, adapted to the Instant Pot to save time without sacrificing flavor. Using the pressure cooker shortens active cooking and reduces the hands-on time — you don’t need to stand over a pot babysitting liquid levels while the cabbage softens.

The result is tender, slightly sweet cabbage with a bright, tangy finish from vinegar. It makes an excellent accompaniment to rich meats and holiday roasts, and it stores well in the refrigerator or freezer for easy reheating.

How to make braised red cabbage in the Instant Pot

Prep everything before you turn the cooker on. Once the Instant Pot is heating and building pressure, the process moves quickly and you won’t have time to prep ingredients.

Trim and finely dice one red onion. Remove the core from the cabbage and shred it thinly—halving the head first makes this easier. I prefer very thin shreds because they soften evenly under pressure, but you can adjust thickness to your preference.

Set the Instant Pot to Sauté at normal/medium heat. Sprinkle the granulated sugar around the bottom of the inner pot and let it melt and caramelize until it turns a light brown. Take care not to burn the sugar. Add the oil and the diced onion, then sauté for a minute or two until the onion is translucent.

Add the shredded cabbage, water, caraway seeds and salt. Stir to combine. Lock the lid, set the steam release valve to SEALING, and select Manual/Pressure Cook on high for 5 minutes. When the cook time finishes, allow a natural release for 10 minutes, then carefully release any remaining pressure.

Because the cabbage cooks under pressure, the liquid does not evaporate much. If you prefer a drier texture, return the pot to Sauté and simmer for about 5 minutes to reduce excess liquid.

Caraway seeds are commonly used in braised cabbage recipes; they look similar to cumin seeds but have a distinct flavor that complements cabbage. If you don’t have caraway, omit them rather than substituting an overpowering spice.

Useful tips

• Adjust salt, sugar and vinegar to taste. Some prefer a sweeter cabbage, while others like it tangier — taste and tweak at the end.
• Sunflower oil or any neutral vegetable oil works well for sautéing. Use what you have on hand.
• This dish freezes well. Portion into freezer bags and thaw only what you need.
• If the cabbage tastes flat after pressure cooking, a splash more vinegar brightens the flavor immediately.
• To make the cabbage ahead, refrigerate and reheat gently on the stovetop or in the Instant Pot on Sauté until warmed through.

Instant Pot Braised Red Cabbage

Ingredients

• 1 small red onion, diced
• 1 red cabbage (about 1.5 pounds / 700 g), halved, cored and shredded
• 3 tablespoons granulated sugar
• 2 tablespoons sunflower oil (or neutral vegetable oil)
• 1 cup water
• 1 teaspoon caraway seeds
• 1 teaspoon salt, or to taste
• 4 tablespoons white wine vinegar, or to taste

Equipment

6-quart Instant Pot or equivalent electric pressure cooker.

Instructions

1. Dice the onion and shred the cabbage thinly after removing the core.
2. Turn the Instant Pot to Sauté (normal heat). Evenly spread the sugar on the bottom and allow it to melt and caramelize lightly without burning.
3. Pour in the oil and add the diced onion. Sauté for about a minute until the onion softens.
4. Add the shredded cabbage, water, caraway seeds and salt. Stir to combine.
5. Lock the lid and set the steam release to SEALING. Cook on Manual/High pressure for 5 minutes.
6. When cooking ends, wait 10 minutes for a partial natural release, then carefully vent any remaining pressure.
7. Stir in the white wine vinegar, taste and adjust seasoning with more salt, sugar or vinegar as needed.
8. If the cabbage is too wet, use the Sauté function for about 5 minutes to reduce excess liquid. Serve warm.

Notes

1. This recipe was developed for a 6-quart Instant Pot; times may vary with other models.
2. Allow additional time for the pot to come to pressure and to release pressure — typically 15–20 extra minutes overall.
3. Do not omit the vinegar entirely — it gives the cabbage its classic bright balance.
4. Caraway seeds are traditional here; if you don’t have them, leave them out for a milder profile.

Nutrition (per serving)

Related posts