Rough chop the cabbage and place into Instant Pot. The pot will be quite full, which is fine.
Slice butter and add on top of cabbage.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 1 minute.
When beep sounds, wait 2-4 minutes (depending on how soft you want the cabbage) and then switch the pressure valve to open and release the rest of the pressure.
There will be some liquid in the bottom. Mix the buttery liquid with the cabbage together.
Taste the cabbage and add more salt and pepper, if needed. I like to grind on a little pink Himalayan salt.
Serve using a slotted spoon.
I highly recommend investing in a good pepper grinder. The taste of freshly ground pepper is fantastic!Beef broth or vegetable broth can be substituted for the chicken broth.Large heads of cabbage will fit and it is fine to fill to the top. Cabbage will release a lot of water and quickly shrink down to about half the pot.Cabbage over cooks quickly so for a firm, but soft texture, get that lid off as soon as pressure is released.For a softer texture add another minute to the cook time or wait a few minutes more before opening the pot.
This is a basic recipe. You can season the cabbage to match your meal. For the following flavors, eliminate the nutmeg and add the various seasonings.
Italian - add 1/2 teaspoon Italian seasonings and one smashed garlic clove.
Cajun - add a pinch of cayenne pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder and sprinkle of oregano.
Indian - add 1/2 teaspoon curry powder, 1/4 teaspoon coriander, 1/8 teaspoon turmeric powder, sprinkle of Garam Masala. Add frozen peas after releasing pressure and mix through. So much yum!!!