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Cabbage Rice - Instant Pot
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
- 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
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.
Turn Instant Pot to Saute(more) mode. Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes.
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.
Add grated cabbage and salt. Mix again. Add drained rice and gently mix everything together. Add 2 cups of water.
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. Enjoy hot!
Calories: 288kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 674mg | Potassium: 259mg | Fiber: 4g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 67.6mg | Calcium: 58mg | Iron: 1.2mg