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

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.
5 from 4 votes
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Course: Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 79kcal
Author: Geetha

Video

Ingredients

1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml

  • 1 tablespoon Oil
  • 1 teaspoon Mustard
  • 1 teaspoon Urad dal
  • few Curry Leaves
  • 3 Green Chillies slit
  • 1 tsp (12 gms) Ginger ½ inch, finely chopped and lightly crushed
  • 3 cups tightly packed (360 gms) Cabbage finely shredded,
  • ½ teaspoon Turmeric
  • Salt as required
  • handful Coriander chopped
  • 2 tablespoon Desiccated Coconut
  • ⅓ 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.
  • Add urad dal and stir for few seconds until it starts to turn brown.
  • Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.
  • Add turmeric, salt, stir well.
  • CANCEL the SAUTE mode.
  • Add cabbage, water and stir well.
  • 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.

Notes

To prevent BURN message, ensure to scrape the bottom of the pot well before you turn Pressure Cook mode ON.
You can swap fresh coconut with desiccated or frozen coconut. Thaw frozen coconut as per instructions on the packet and then use it.
Cook time mentioned here doesn't include the time IP takes to release pressure naturally.
The time IP takes to release all the pressure depends on the quantity and amount of liquid in the pot.

Tips and Tricks

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: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 14mg | Fiber: 2g | Sugar: 1g | Vitamin C: 4mg | Iron: 1mg
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