Recipes..Sri Lankan Coconut Cabbage | Instant Pot yummy

Ingredients
1 tablespoon coconut oil
1 medium brown onion, halved and sliced
1 + � teaspoons salt
2 large cloves of garlic, diced
� long red chili, sliced
1 tablespoon yellow mustard seeds (or 1 teaspoon mustard powder)
1 tablespoon mild curry powder
1 tablespoon turmeric powder
1 medium cabbage, quartered and shredded or sliced (core removed)
1 medium carrot, peeled and sliced
2 tablespoons lime or lemon juice
� cup desiccated unsweetened coconut
1 tablespoon olive oil
? cup water
Instructions
Turn the Instant Pot on and press the Saut� function key (it should say High, 30 mins). Add the coconut oil, onion and half of the salt and saut� for 3-4 minutes, until softened.
Add the garlic, chili and spices and stir through for 20-30 seconds.
Add the cabbage and carrots, lime juice, coconut and olive oil and stir through. Add the water and stir through. Press Keep Warm/Cancel button.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 5 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
Serve with rice or beans, or as a side dish with fish or chicken.

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