Easy Instant Pot Cabbage Roll Casserole

Ingredients 0/13

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Toss in the ground turkey and chopped onion, cooking and stirring until the turkey is nicely browned and the onion turns soft and clear, about 5 to 7 minutes. Next, add the chopped cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, a teaspoon of basil, plus some salt and pepper. Give everything a good stir and let it come to a gentle boil, stirring occasionally—this should take around 5 to 7 minutes. Just be sure not to fill the pot past the max line.

Step 2

Lock the lid in place and set the Instant Pot to high pressure for 5 minutes. It will take about 10 to 15 minutes for the pressure to build. While that’s going, preheat your oven to 350°F (175°C). Once the cooking time is up, let the pressure release naturally for about 8 minutes. Then carefully use the quick-release method to let out any remaining steam, doing it in short bursts to be safe.

Step 3

Open the lid and stir in a cup of shredded Cheddar cheese until it melts into the mixture. In a separate bowl, mix the tomato sauce with a bit of sugar and the remaining basil. Pour half of this sauce into a 9x13-inch baking dish, spread the cabbage and rice mixture on top, then drizzle the rest of the sauce over everything. Sprinkle the remaining Cheddar cheese on top and pop it in the oven. Bake for about 25 to 30 minutes until it’s heated through and bubbly.