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close up shot of cabbage poriyal in a white bowl on wooden table.
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5 from 5 votes

Instant Pot Cabbage Poriyal

Cabbage Poriyal – a popular south Indian stir fry made with shredded cabbage and flavoured with coconut. A vegan and gluten-free dish makes a great accompaniment with chapati and goes well as a side-dish with rice. This delicious and easy dish gets ready in less than 15 minutes in Instant Pot and makes a good option for fuss-free mid-week dinner.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 66kcal
Author: Geetha

Equipment

  • 1 Instant Pot
  • 1 Spoon

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

  • 1 Tablespoon Oil
  • 1 Teaspoon Mustard seeds
  • 1 Teaspoon Urad dal
  • few Curry leaves
  • 3 Green chillies slit
  • ½ inch (or) 12 gms Ginger finely chopped and minced
  • 3 cups tightly packed (or) 360 gms Cabbage washed and finely shredded
  • ½ Teaspoon Turmeric powder
  • Salt as required
  • handful Coriander leaves chopped
  • 2 Tablespoon Desiccated coconut
  • cup Water

Instructions

  • Turn SAUTE mode ON and add oil to the inner pot.
  • Once the oil is hot, add mustard and let it splutter.
    1 Tablespoon Oil, 1 Teaspoon Mustard seeds
  • Add urad dal and stir for few seconds until it starts to turn brown.
    1 Teaspoon Urad dal
  • Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.
    few Curry leaves, 3 Green chillies, ½ inch (or) 12 gms Ginger
  • Add turmeric, salt, stir well.
    ½ Teaspoon Turmeric powder, Salt
  • CANCEL the SAUTE mode.
  • Add cabbage, water and stir well.
    3 cups tightly packed (or) 360 gms Cabbage, ⅓ cup Water
  • Scrape the bottom of the pot well to prevent BURN message.
  • Secure pot with lid, turn the knob to SEALING position.
  • Turn PRESSURE COOK mode ON, Set timer to 0 MINUTES at HIGH PRESSURE.
  • Once done, wait until pressure release NATURALLY (NPR). It takes around 12-15 minutes.
  • Once the pin goes down take the lid off the pot.
  • Add coriander, coconut and stir well.
    handful Coriander leaves, 2 Tablespoon Desiccated coconut

Video

Notes

Turn the saute mode OFF before you add cabbage and water. This is to prevent spices from sticking to the bottom of the pot, that results in BURN message.
Use cold water to ensure the pot takes a little long time to come to pressure. Cold water takes time to heat up during that time cabbage starts to cook. Then it continues to cook in NPR process. This ensures cabbage subzi is neither too soggy nor too raw but perfectly cooked.
Never use hot water as it shortens the time pot takes to reach pressure and cabbage won't be fully cooked.
Ensure to shred/chop cabbage finely otherwise this method won't work!
** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

Calories: 66kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 115mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.4mg