Steam curls up from the valve and your stomach starts talking back. You spot that familiar hiss and you know somethins good going down. The scent kinda dances through your kitchen, making that waiting hard but worth it.
Its one of those dishes that feels like home even if you ain't Irish. The bacons thick and crispy but the cabbage? Oh, its tender, soaking up all that broth depth. You remember the first time you pulled that cabbage apart, tender but with just enough bite.
Y'all, its comfort food in a pressure cooker. It comes fast, without fuss and tastes like youve been slow-cookin it for hours. And that valve hiss? Thats just a sign your patiences about to pay off. Youre gonna wanna get this on your table pronto.
Why This Recipe Works Every Single Time
- The thick-cut bacon gives you crispy, meaty chunks that dont get lost in the mix. If you like recipes with crispy bacon, check out our Easy Chicken Caesar Pasta Salad featuring bacon in a different way.
- The pressure cooker locks in all the flavors quick without drying anything out. For quick pressure cooking tips, see our post on Quick High Protein Greek Pasta Salad.
- Mustard seeds add just the right pop without overpowering the classic taste. Experiment with different spice pops in our My Favorite Detox Salad.
- Natural release lets the cabbage keep that tender pull you love, similar to slow releases in other tasty recipes like Irish Cream Chicken.
- The chicken broth creates a rich broth depth that ties bacon and cabbage perfectly. Try broth depth in Steak and Guinness Pie for that same rich effect.
- Slow release helps the veggies finish cooking gentle and even.
- Simple salty and peppery seasoning keeps it real and lets ingredients shine.
Everything You Need Lined Up
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 2 ½ cups chicken broth
- 1 tablespoon mustard seeds
- Salt
- Pepper
- Large skillet for frying bacon and onions
- Pressure cooker (obviously!)
Make sure your bacon is thick-cut 'cause it holds up better when pressure cooking. A big cabbage means plenty for leftovers or sharing. The onion adds sweetness that softens nice in the broth depth youre creating.
Youll wanna chop the cabbage into wedges so it cooks evenly. The mustard seeds arent just for looks, they give a nice little surprising pop thats simple but effective. And keep salt and pepper handy - gotta season right!
How It All Comes Together Step by Step
- Cut that thick bacon into bite-sized pieces. Cook emem in your skillet over medium heat till crispy. Dont dump the fat yet, keep it in the pan.
- Take the bacon pieces out and set aside. Throw in your chopped onion straight to the bacon fat in the skillet. Cook until soft and translucent, roughly 5 minutes.
- Chop your cabbage into wedges. Toss those into the skillet with the onions and give a good stir to mix it all up.
- Pour the chicken broth over the cabbage and onions. Sprinkle in the mustard seeds plus salt and pepper to taste. Stir just a bit and bring to a simmer.
- Transfer everything from skillet into your pressure cooker pot. Close the lid and bring up to pressure until you hear that valve hiss.
- Set the timer for about 10 minutes under pressure. Thats gonna get cabbage tender but not mushy, keeping some nice tender pull.
- Once times up, do a natural release for 10 more minutes then slow release the rest. This makes sure the flavors settle and veggies cook through gentle.
- Open the lid and stir in those crispy bacon chunks you set aside. This keeps their crispness from getting soggy. Serve it up warm with that broth depth soaking through.
Time Savers That Actually Work
- Use pre-chopped cabbage if you spot it at the store, saves a slice and dice session. For shortcut prep ideas, try our Broccoli Cheese Patties.
- Bacon can be cooked while you prep the veggies so no time wasted.
- Measure out your mustard seeds and broth first to avoid fumbling under pressure.
- Skip washing extra dishes by using the same skillet for onions and cabbage before moving to cooker.
- Set your pressure cooker to natural release while you clean up for a smooth flow.
What It Tastes Like Fresh From the Pot
The first bite hits you with smoky bacon goodness layered over soft but still-structured cabbage. That broth depth makes every forkful kinda cozy and warm, with a hint of the mustard seed's subtle zing coming through.
Onions melt into the background adding slight sweetness without stealing the show. The pepper and salt pepper the plate with just enough seasoning to keep it honest and satisfying.
Its like you got a hug from an Irish kitchen, yall. Real down-home flavors that feel just right whether its a quiet dinner or a Sunday supper with friends. That tender pull in the cabbage makes you wanna dig right back in.
Keeping Leftovers Fresh and Ready
- Refrigerate: Store in airtight containers in your fridge, best eaten within 3 days. The bacon might soften but flavor stays top notch.
- Freeze: This dish freezes well. Portion into freezer-safe containers or bags and it keeps good up to 2 months.
- Reheat Tips: Reheat on stove with splash of broth or water to revive that broth depth. Avoid microwave to keep some texture on cabbage.
When you do fridge leftovers, you notice the cabbage soaks up all them flavors overnight making it kinda even tastier. But freezing? Its a lifesaver if you wanna eat this later and still get that tender pull.
Just remember to thaw well in fridge before reheating slow on stove so it all comes back just right. Quick heat ups can make stuff tough or dry, and you aint want that.
Common Questions and Real Answers
- Can I use regular bacon instead of thick-cut? You can but thick-cut holds up better in pressure cooking. Regular burns easier and might end up too crispy or chewy.
- What if I don’t have mustard seeds? No worries, its still good without. Maybe add a pinch of mustard powder for that hint or skip it altogether.
- Can I make this vegetarian? You could try smokey veggie broth and skip bacon but it aint the same vibe. You might add smoked tofu or mushrooms for that umami.
- Do I have to use chicken broth? Nope. Beef broth or veggie broth works too but chicken gives that mild broth depth. Whatever you prefer!
- Is 10 minutes pressure cooking enough? Yup! The cabbage gets tender but holds shape. Cook longer and you risk mushy.
- Why natural release then slow release? Natural release lets pressure drop gently avoiding a cabbage explosion. Slow release finishes the cooking soft and even, yall.
Irish Bacon and Cabbage Pressure Cooker Recipe
Equipment
- 1 Large skillet for frying bacon and onions
- 1 Pressure cooker obviously!
Ingredients
Main ingredients
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 2 ½ cups chicken broth
- 1 tablespoon mustard seeds
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Cut that thick bacon into bite-sized pieces. Cook ‘em in your skillet over medium heat till crispy. Don’t dump the fat yet, keep it in the pan.
- Take the bacon pieces out and set aside. Throw in your chopped onion straight to the bacon fat in the skillet. Cook until soft and translucent, roughly 5 minutes.
- Chop your cabbage into wedges. Toss those into the skillet with the onions and give a good stir to mix it all up.
- Pour the chicken broth over the cabbage and onions. Sprinkle in the mustard seeds plus salt and pepper to taste. Stir just a bit and bring to a simmer.
- Transfer everything from skillet into your pressure cooker pot. Close the lid and bring up to pressure until you hear that valve hiss.
- Set the timer for about 10 minutes under pressure. That’s gonna get cabbage tender but not mushy, keeping some nice tender pull.
- Once time’s up, do a natural release for 10 more minutes then slow release the rest. This makes sure the flavors settle and veggies cook through gentle.
- Open the lid and stir in those crispy bacon chunks you set aside. This keeps their crispness from getting soggy. Serve it up warm with that broth depth soaking through.
