Description
This Sri Lankan style Instant Pot cabbage recipe combines vibrant spices with coconut and lime for a flavorful, quick-cooked vegetable dish perfect as a side or main accompaniment.
Ingredients
Units
Scale
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion (cut into halves and both halves sliced)
- 1.5 teaspoons salt
- 2 large cloves of garlic (diced)
- 1/2 long red chili (sliced)
- 1 tablespoon yellow mustard seeds
- 1 tablespoon mild curry powder
- 1 tablespoon turmeric powder
- 1 medium cabbage (cut into quarters and shredded or sliced (core removed))
- 1 medium carrot (peeled and sliced)
- 2 tablespoons lime or lemon juice
- 1/2 cup desiccated unsweetened coconut
- 1 tablespoon olive oil
- 1/3 cup water
Instructions
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins). Add the coconut oil, onion, and half of the salt then sauté for 3-4 minutes, until softened.
- Add the garlic, chili and spices and stir through for 20-30 seconds.
- Add the cabbage and carrots, lime juice, coconut, and olive oil and stir through. Add the water and stir through. Press Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 5 minutes. After 3 beeps, the pressure cooker will start going. Once the time is up, use the quick release to let off the pressure.
- Serve with rice or beans or as a side dish with fish or chicken.
