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Cabbage Rice – Instant Pot

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This Instant Pot cabbage rice is a fragrant and comforting one-pot dish made with basmati rice, cabbage, peanuts, and warming spices. Finished with lemon juice, cilantro, and coconut, it makes a flavorful and satisfying meal.

Ingredients

  • 2 cups basmati rice
  • 2 tablespoons oil
  • 1/4 teaspoon asafetida (optional for gluten free)
  • 1 teaspoon mustard seeds
  • 1/2 cup peanuts
  • 1/2 teaspoon ground turmeric
  • 20 curry leaves
  • 2 tablespoons ginger (grated)
  • 4 green chillies (minced)
  • 8 cups shredded cabbage (packed)
  • 2 teaspoons kosher salt
  • 2 tablespoons lemon juice
  • 1/2 cup cilantro (chopped)
  • 3 tablespoons fresh coconut (grated)
  • 2 cups water

Instructions

  1. Rinse the basmati rice 2 to 3 times and soak it in 4 cups of warm water for 2 hours. Drain and set aside.
  2. Turn the Instant Pot to Saute (More) mode. Heat the oil, then add the asafetida and mustard seeds. Cook until the mustard seeds begin to pop, about 3 to 4 minutes.
  3. Add the peanuts and sauté for 1 minute. Stir in the turmeric, curry leaves, grated ginger, and minced green chillies. Cook until the peanuts are golden brown.
  4. Add the shredded cabbage and kosher salt. Mix well. Add the drained rice and gently combine everything together.
  5. Pour in 2 cups of water and stir gently.
  6. Close the Instant Pot lid and set the pressure valve to Sealing. Press the Rice button and cook.
  7. Allow Natural Pressure Release. Open the lid and stir in the lemon juice.
  8. Garnish with chopped cilantro and grated fresh coconut. Serve hot.

Notes

  • Use gluten-free asafetida if needed for a gluten-free version.
  • Adjust the number of green chillies based on your spice preference.
  • Freshly grated coconut adds authentic flavor, but frozen coconut works well too.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with yogurt, pickle, or papad for a complete meal.

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