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Sri Lankan Coconut Cabbage | Instant Pot Pressure Cooker Recipe

Instant Pot Cabbage With Coconut & Spices (Sri Lankan Style)

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main / Entree
  • Method: Instant Pot
  • Cuisine: Sri Lankan

Description

Inspired by a Sri Lankan dish, this Instant Pot cabbage is made with warm spices like mustard seeds and turmeric, plus some delicious shredded coconut. This curry is dairy-free and gluten-free and is perfect over rice or beans for a healthy vegan or vegetarian dinner.


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Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, halved and sliced
  • 1 + 1/2 teaspoons salt
  • 2 large cloves of garlic, diced
  • 1/2 long red chili, sliced
  • 1 tablespoon yellow mustard seeds (or 1 teaspoon mustard powder)
  • 1 tablespoon mild curry powder
  • 1 tablespoon turmeric powder
  • 1 medium cabbage, quartered 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

  1. 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 and sauté for 3-4 minutes, until softened.
  2. Add the garlic, chili and spices and stir through for 20-30 seconds.
  3. 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.
  4. 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.
  5. Serve with rice or beans, or as a side dish with fish or chicken.

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