Turmeric-Spiced Cabbage and Potatoes

This vibrant-colored dish is easy and approachable, and it has wide appeal. It’s very mildly spiced, making it perfect for the whole family. I like to serve it with an Indian naan because a little fusion cooking never hurt anyone.

Active Time: 15 minutes

Function: Manual (High)

Release: Quick

Total Time: 30 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 6

• 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ¼ cup water
• 2 cups peeled and chopped (1-inch pieces) russet potatoes
• 3 medium carrots, peeled and cut into 2-inch pieces
• 1 cup chopped onion
• 3 cups coarsely chopped cabbage
• Cooked rice, naan, flatbread, or injera, for serving

1. In the Instant Pot, combine the oil, turmeric, salt, paprika, cumin, and water. Stir well.

2. Add the potatoes, carrots, and onion; stir to combine. Add the cabbage on top. Do not stir.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, use a quick release to depressurize.

4. Serve with rice, naan, flatbread, or injera.