1 tbsp unsalted butter

¹⁄₂ cup diced pancetta

¹⁄₄ cup diced yellow onion

1 cup chicken broth

1lb (450g) green cabbage, finely chopped (about ¹⁄₂ medium head)

1 bay leaf

¹⁄₄ tsp ground nutmeg

1 tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 tbsp dried parsley

¹⁄₃ cup heavy cream

1 Select Sauté (Normal). Once the pot becomes hot, add the butter.

2 Once the butter is melted, add the pancetta and onions. Sauté, stirring continuously, for about 4 minutes or until the onions soften and begin to brown.

3 Add the chicken broth. Using a wooden spoon, stir and loosen any browned bits from the bottom of the pot.

4 Add the cabbage and bay leaf. Stir. Loosely cover the cabbage with a 7 x 7-inch (17.5 x 17.5cm) sheet of parchment paper and fold the corners down so the paper fits in the pot.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure.

6 Open the lid and remove the parchment paper. Select Sauté (More) and bring the ingredients to a boil.

7 Once the ingredients begin to boil, select Sauté (Less). Add the nutmeg, sea salt, black pepper, parsley, and heavy cream. Stir. Simmer for 5 additional minutes and then press Cancel to turn off the pot.

8 Remove and discard the bay leaf. Spoon into serving bowls. Serve warm.

tip To make this dairy-free, substitute 1 tbsp avocado oil for the butter and ¹⁄₃ cup unsweetened full-fat coconut milk for the heavy cream.