– Olive Oil – Yellow Onion – Garlic Cloves – Fresh Oregano – Dried Thyme – Fusilli Pasta – Head Of Cabbage – Green Peas – Butter – Salt And Pepper
Sauté the onion in the Instant Pot until soft, about 5 minutes. Add garlic, oregano, thyme, salt and pepper. Stir and cook for 30 seconds.
Add the cabbage and the pasta and then, the water. The water won't cover the noodles, but this is fine. Add butter over the pasta.
Pressure cook for 5 minutes. If using EGG noodles, the cook time changes to 2 minutes. When done, do a quick release. When pin drops, remove lid.
Add the green peas and give it a quick stir. Garnish with chopped parsley and oregano and serve warm with sour cream or cottage cheese, if desired.