Cut the cabbage into 8 pieces and remove the core.
Place the cabbage in the Instant Pot insert and add the remaining ingredients, sprinkling the salt and pepper over the top. (You can melt the bacon grease to pour over the cabbage, which makes it easier to evenly coat it).
Close the lid, seal the valve and pressure cook on high for 5 minutes.
Naturally release the pressure for 5 minutes, then use the quick release.
Serve with a side of Dijon mustard. Add additional salt to taste.
You can buy bacon fat or render your own when you cook a pack of bacon. If you don’t have bacon fat, you can substitute it with duck fat or butter.
Whatever type of fat you use, you can melt it and pour over the cabbage for more even coverage.
To keep the cabbage vegetarian, use veggie broth and vegan butter.
For the chicken broth, you can use store-bought or homemade. If it’s unsalted or reduced sodium broth, you may wish to season the cabbage with more salt.
If you like your cabbage on the firmer side, you should quick release the pressure from the Instant Pot and skip the natural release.
If you don’t have fresh thyme, you can substitute with dried thyme. Just reduce the amount by one-third as dried herbs are usually more potent than fresh.
Make sure to cut the cabbage into roughly equal pieces so it cooks evenly.
While the cook time is just 5 minutes in the Instant Pot, you’ll also need to factor in time for pressure to build and release in the Instant Pot.