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.