Instant Pot Pork and Cabbage

This Instant Pot Pork and Cabbage is one of those super simple recipes that are full of flavour and make you go: "wow that was easy!".

Basically, all you need to do is put all the ingredients in the inner pot of your Instant Pot and let it do its thing while you do yours.

So, what will you do?

Put your feet up?

Do some gardening?

Do some reading?

Go browse all my Instant Pot recipes?

Go over to my Pressure Cooking UK with Feisty Tapas group to tell us that you are cooking this recipe and browse others?

Can I make this without the pork?

You might be thinking:

"Right, Maria, this sounds great but I have cabbage and soy sauce, etc and no pork, can I still cook this?.

Yes, yes you can!

Anything goes, have bacon? Use it. Same timings.

Have chicken? Use it.

Don't have meat at all? It will still be delicious!

Do I need to double up the time if I double up the ingredients?

No, timings remain the same.

In pressure cooking timings don't really change unless you're cooking a joint of meat or whole chicken where heat needs time to get to the centre.

But Maria, no liquid?

You know me, I'm a daredevil when it comes to liquid.

I wrote the Golden Rules of the Instant Pot Way of Cooking so I can break them, right? 😉

In this recipe in particular the pork and cabbage both release liquid as they cook plus you have the soy sauce and fish sauce.

That said, you will need a well maintained Instant Pot, no messing about with this one.

A well-maintained Instant Pot (or two or ten) is how I get away with using very little liquid.

The less chance the steam has to escape, the less chance of a Burn warning.

And you have the post and videos you need to have a well-maintained Instant Pot right here.

Instant Pot Pork and Cabbage

Ingredients

Fancy printable recipe card with all details further down

1.

Slice pork fillet and add to the inner pot with sauces and spices. Mix well. Let it marinade a bit while you slice the cabbage and carrots and add to the inner pot and stir to mix well.

2.

Pressure cook for 5 minutes. 10 minutes natural pressure release or just let it go to Keep Warm until you're ready to eat.

Serve and enjoy!

Now, don't tell me that wasn't easy?

You're going to try it, right?

Fancy schmanzy recipe card below.

📖 Recipe

Instant Pot Pork and Cabbage

Maria Bravo

A delicious recipe that is full of flavour and yet is as easy as putting all the ingredients in your Instant Pot and letting it do its thing

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Asian

Servings 2 people, you can double or triple the ingredients always being mindful of the filling rules - same cooking times if you do

Calories 287 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 250 g pork fillet sliced, this is about half a pork fillet
• 2 tablespoon light soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon Chinese five spice
• 10 peppercorns Sichuan peppercorns not essential if you don’t have them, it’ll be nice without too. You might see them as Szechuan peppercorns too
• ½ cabbage sliced
• 2 or 3 carrots thickly sliced

Instructions

 

• Slice the pork fillet and add to inner pot with the sauces, spices and peppercorns. Mix well.
  250 g pork fillet, 2 tablespoon light soy sauce, 1 teaspoon fish sauce, 1 teaspoon Chinese five spice, 10 peppercorns Sichuan peppercorns
• Let it marinade a bit while you slice the cabbage and the carrot and add to the inner pot and stir to mix well.
  ½ cabbage, 2 or 3 carrots
• Pressure cook for 5 minutes. 10 minutes natural pressure release or just let it go to Keep Warm. Open up and stir well once all pressure has been released

Notes

Doubling the ingredients? No need to double the cooking time, it stays the same. You should however be mindful of the filling rules at all times.

You can double up this recipe, even triple it but always be mindful of the filling rules, for this type of recipe you can only fill up to the ⅔ line with all ingredients. 

When a recipe has ingredients that expand or foam up (grains, rice, pasta, pulses, etc.), make sure you only fill up to half way with all ingredients. 

*Terminology

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 

Nutrition

Calories: 287kcalCarbohydrates: 33gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 81mgSodium: 1455mgPotassium: 1515mgFiber: 12gSugar: 15gVitamin A: 25733IUVitamin C: 93mgCalcium: 187mgIron: 4mg

Keyword cabbage, Instant Pot, pork fillet, Pressure cooker, soy sauce

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