2 Tbsp. olive oil 1 medium head cabbage, chopped 1 sweet onion, chopped 3 large cloves garlic, minced 3 cups water 1 lb. brown rice fusilli (I used these)*
salt + pepper
fresh parsley, for topping
Press Sauté on your Instant Pot. Set the timer for 10 minutes. Add your olive oil, cabbage, onion, and a small pinch of salt, and sauté with a wooden spoon for about 10 minutes. Within the last minute, add your garlic. The goal here is to cook down the cabbage and release some of the water.
Press Cancel on your Instant Pot. Then add your water and pasta. Mix well, ensuring that the pasta is wet. Add a 1/4 cup more water if needed.
Secure the Instant Pot lid. Press Pressure Cook. Make sure it’s on High Pressure, and then set the timer for 3 minutes. Make sure the valve on the lid is set to Sealing.
Allow the Instant Pot to cook (it comes up to pressure, then cooks for three minutes), and then carefully release the pressure by turning the lid valve to venting.
Stir and season generously with salt and pepper (I love looooots of pepper in this!!). Serve immediately as is or with your protein-o-choice!
If you’re not using the same brown rice fusilli, be sure to reference this post to get your correct cook time.