Ethiopian Instant Pot® Stewed Cabbage

This dish goes way back for me and I am devoting it to my Ethiopian ancestors. When the hunter came up empty, this is the dish that Ethiopians would eat, similar to American Colonial rabbit hunters and Welsh Rarebit (look it up.)

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 392 Calories

Ingredients

• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper, or to taste
• ¼ teaspoon ground turmeric
• 1 teaspoon sea salt
• ½ medium head cabbage, chopped
• ¼ cup beef broth
• 1 medium onion, thinly sliced
• 4 medium carrots, thinly sliced
• ¼ cup olive oil, or more to taste
• 5 medium potatoes, peeled and cut into 1/2-inch cubes

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat for 1 minute; add carrots, onions, and salt. Saute until slightly browned and soft, about 5 minutes. Add cabbage, potatoes, broth, pepper, cumin, and turmeric. Stir until all are coated with oil. Close and lock the lid.