Tasty Cabbage Rice – Instant Pot

Spread the love

Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.

This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage.  It did take us a couple of tries to achieve this perfect Instant Pot recipe!

cabbage rice

We started with a whole head of cabbage bought fresh from the farmers market. After chopping it into smaller pieces, we grated them in the food processor. We had about eight heaping cups of cabbage that we used in this recipe! This recipe uses long grain Basmati rice and is cooked mostly in the water released from the cabbage. Rice button, which is a 12 minute low-pressure setting works perfectly for this recipe. And if there is some rice browned at the bottom, just scrape it and enjoy it.

Here is a good article I recently came across that explains asafetida or hing used as an optional ingredient in this recipe!

Notes for tasty cabbage rice in Instant Pot:
  • Use long grain white Basmati Rice
  • Soak Rice for 2 hours
  • use fresh ginger and curry leaves

5 from 1 vote
cabbage rice
Cabbage Rice - Instant Pot
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
A simple and flavorful one-pot vegan rice dish is loaded with vitamins from cabbage and the perfect heat from fresh ginger and green chilies
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 280 kcal
Author: Archana Mundhe
  • 2 cups Basmati rice
  • 2 tablespoon oil
  • 1/4 teaspoon asafetida optional for gluten free
  • 1 teaspoon mustard seeds
  • 1/2 cup peanuts
  • 1/2 teaspoon turmeric
  • 15-20 curry leaves
  • 2 tablespoon ginger grated
  • 4 green chillies minced
  • 8 cups shredded cabbage packed
  • 2 teaspoon salt
  • 2 tablespoon lemon juice
  • 1/2 cup cilantro chopped
  • 3 tablespoon fresh coconut grated
  1. Rinse the rice 2-3 times and then soak the rice in 4 cups of warm water for 2 hours. Drain the rice and keep aside.
  2. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and asafetida. Add mustard seeds and allow them to pop.
  3. Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown.
  4. Add grated cabbage and salt. Mix again.
  5. Add drained rice and gently mix everything together. Add 2 cups of water.
  6. Close Instant Pot lid with pressure valve to sealing. Press the ‘Rice’ button. Allow Natural Pressure Release. Open Instant Pot and pour lemon juice. Garnish with cilantro and coconut.
  7. Enjoy hot!
Nutrition Facts
Cabbage Rice - Instant Pot
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.

28 thoughts on “Tasty Cabbage Rice – Instant Pot

  1. Thank you for this recipe I have started a pinterest board for instant pot recipes as I am thinking about buying one for myself so these recipes are very helpful…Thank you 🙂

  2. Archana – am I understanding that you need two cups of water added to the soaked rice along with the cabbage? That’s not too much?

    1. Hi Lisa, First you soak rinsed rice in 4 cups of water for 2 hours. Then you drain the water out completely. Later when you add rice to the dish, you add 2 cups of water for the rice to cook. Hope this is clear.

  3. This sounds wonderful! I’ve been looking for a good cabbage recipe for the IP. I’m looking forward to making this, but I have a question about the liquids. You mention that it cooks mostly in the liquid from the cabbage (yum!), but in the recipe instructions, you mention adding two cups of water as well. Dry rice in the IP is usually cooked at a 1:1 ration, so is that not too much liquid then? The rice is already soaked, then cooked with an equal amount of water, PLUS all the liquid from the cabbage? Thank you!

    1. Hi Bella! I am using long Basmati rice and It needs about 1:1.5 ratio to cook properly. So in this recipe we are reducing some of that water to account for the liquids from cabbage. If you are using Jasmine rice, the water ratio will be much less, but I have not tried this recipe with Jasmine rice.

  4. wow Archana– this looks so fresh and tasty!! I know most of the ingredients– but what are curry leaves?? Can I make this without them, if I can’t locate them? xo

    1. Hi Rhonda! So curry leaves are fresh herbs that are sold in Indian Grocery stores. If you do not find then you can just skip them for this recipe. Let me know if you have any questions.

  5. This was delicious and came together so quickly ! Thank you ! We found there was too much ginger for our taste, was perfect otherwise.

    1. Thank you for your feedback. So glad you enjoyed this quick and delicious recipe. I love ginger and I can see how in this dish it could be a bit much. Def reduce it next time for your taste.

  6. Hi Archana, can I make this without soaking the rice? I come home from work in the evening and have about 40 min only to get dinner on the table. Would I need to increase the cooking time?
    By the way, all of your photography is beautiful!

    1. Hi Palak! Yes it will work without soaking too! Just the rice will not be as separate and long as after soaking! I am in fact going to try it soon too!

Post a comment