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