Creamy Purple Cabbage and Potato 'Risotto' (Instant Pot)

1.Set the Instant Pot to the 'Sauté' function (Normal setting). Add the olive oil and 2 tablespoons of the unsalted butter. Once the butter is melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.

2.Add the minced garlic and the chopped purple cabbage. Sauté for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt and soften slightly.

3.Add the small-diced Yukon Gold potatoes to the pot. Stir continuously for 1 minute, ensuring they are coated in the oil and butter mixture.

4.Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Allow the wine to simmer and reduce by half (about 2 minutes).

5.Pour in the warmed vegetable broth, salt, and pepper. Stir once to combine the ingredients, ensuring the potatoes are fully submerged. Do not stir again.

6.Cancel the 'Sauté' function. Secure the lid and set the vent to the sealing position. Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 5 minutes on High Pressure.

7.Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (NPR). Carefully switch the vent to the venting position to release any remaining pressure.

8.Open the lid. The mixture will appear loose and soupy. Add the remaining 4 tablespoons of cold unsalted butter and the 1/2 cup of grated Parmesan cheese.

9.Stir vigorously for 1-2 minutes until the butter and cheese are fully incorporated. The potatoes will break down slightly and the starch released will create a rich, creamy, and velvety texture. Taste and adjust seasoning with additional salt and pepper if necessary.

10.Serve immediately in warm bowls, garnished with extra grated Parmesan cheese and fresh chopped parsley.