Instant Pot Bacon-Infused Cabbage

Sear and blend bacon in an unsealed 8-quart pressure cooker over medium heat until it reaches your desired level of tenderness, typically taking 4 to 5 minutes. If you prefer a crisper texture, continue cooking the bacon until it reaches your desired level of crispiness.

Combine softened butter with the cooked, crumbled bacon and stir until it's fully incorporated.

Add shredded cabbage to the bacon-butter mixture, followed by a sufficient amount of broth. Add a pinch of salt and pepper to taste; ensure the cabbage is evenly coated with the seasonings.

Close the lid, secure it firmly in place, and attach the pressure regulator according to your specific pressure cooker model. Gradually increase heat to high; once the pressure gauge begins to oscillate or the cooker reaches its maximum pressure, decrease heat until the regulator is gently swaying (15 pounds per square inch). Cook for 3 minutes.

Remove the pressure cooker from heat immediately. Release the pressure using the quick-release method, as instructed by your manufacturer's guidelines. Unlock and carefully lift off the lid. Transfer the cooked cabbage to a serving plate; serve it hot immediately.