Instant Pot Cabbage Roll Casserole

Prep Time:
15 mins

Cook Time:
50 mins

Additional Time:
10 mins

Total Time:
1 hr 15 mins

Servings:
8

Yield:
1 (9×13-inch) casserole

Ingredients

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add turkey and onion; cook and stir until turkey is brown and crumbly and onion is translucent, 5 to 7 minutes.

Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and black pepper; make sure mixture does not exceed maximum fill line. Stir occasionally until mixture starts to boil, 5 to 7 minutes.

Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 5 minutes, allowing pressure to build, 10 to 15 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Release pressure using the natural-release method, about 8 minutes. Then use the quick-release method to release remaining pressure in short bursts according to manufacturer's instructions.

Unlock and remove the lid; stir in 1 cup Cheddar cheese.

Combine tomato sauce, sugar, and remaining ½ teaspoon basil in a bowl; pour ½ sauce into a 9×13-inch baking dish. Spoon cabbage-rice mixture over sauce; spoon remaining ½ sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.

Bake in the preheated oven until heated through, 25 to 30 minutes.

Cook’s Note

You can use beef broth instead of chicken broth, if preferred.

You can begin this recipe on the stovetop if you don't have a multi-functional pressure cooker: Sauté turkey and onion over medium heat, 5 to 7 minutes. Drain fat. Add ingredients in step 2; bring to a boil. Reduce heat, cover, and simmer until rice is cooked, 18 to 20 minutes. Preheat the oven as in step 4, then skip to steps 6 through 8.

Nutrition Facts (per serving)