Instructions

• Select the Sauté function on the Instant Pot and set it to High. Add 1 tablespoon olive oil and heat about 1 minute, until the oil shimmers.
• Add 2 cups shredded green cabbage and cook, stirring occasionally, until softened, about 5 minutes.
• Add 2 cloves minced garlic and cook, stirring, for 1 minute.
• Add 2 pounds peeled and 1-inch cubed Yukon Gold potatoes, 3/4 cup water, 1/2 cup heavy cream, 2 tablespoons unsalted butter (from the 4 tablespoons), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
• Press Cancel to stop Sauté. Close and lock the lid, and set the steam release valve to the “Sealing” position. Select Pressure Cook (High) / Manual and set the time to 7 minutes.
• When the cook time ends, perform a quick release by carefully moving the valve to “Venting.” Keep hands and face away from the steam; wait until the float valve drops before opening the lid.
• Open the lid, add the remaining 2 tablespoons unsalted butter, and mash the potatoes and cabbage to your desired consistency using an immersion blender, hand masher, or stand mixer.
• Taste and adjust seasoning with additional salt and/or pepper if needed. Serve hot.
• Store any leftovers in an airtight container in the refrigerator for up to two days.