This Instant Pot version of the classic recipe retains all the cozy flavors you remember but speeds up the process for busy days. The sweet-and-sour tang, creamy finish, and buttery cabbage goodness are ready in no time, perfect for weeknight dinners or special family meals.

Ingredients

• 1/4 cup (1/2 stick) butter
• 4 cups coarsely shredded cabbage
• 2 Tablespoons water
• 1 teaspoon salt
• 2 Tablespoons sugar
• 2 Tablespoons vinegar
• 1/2 teaspoon dry mustard
• 1/2 cup dairy sour cream, at room temperature.

Preparation

1. Sauté the Butter and Cabbage: Set the Instant Pot to Sauté mode. Add the butter and let it melt.
2. Stir in the shredded cabbage and salt, ensuring the cabbage is well coated in the butter.
3. Steam the Cabbage: Add the 2 tablespoons of water to the pot. Secure the lid, set the valve to Sealing, and select Pressure Cook (Manual) on High Pressure for 2 minutes.
4. Quick Release and Add Flavorings: Perform a Quick Release by carefully moving the valve to Venting. Open the lid and switch the Instant Pot back to Sauté mode.
5. Stir in the sugar, vinegar, and dry mustard. Cook for about 1 minute, stirring occasionally, to combine the flavors.
6. Add the Creamy Finish: Turn off the Instant Pot and let the cabbage cool slightly for a minute. Gently fold in the sour cream until evenly blended.
7. Serve: Serve warm as a side dish with your favorite main course.

This Instant Pot adaptation preserves the heart of the original recipe while adding modern convenience. It’s still “just like Mother used to make,” but faster!