Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Easy Unstuffed Cabbage Rolls

Start to finish cook time: 1 hour (reduced cook time if you have more than 1 IP- 12 high pressure + 12 depressure + 6 high pressure + 10 high saute + 4 low saute)
Effort Level: Low 
Servings: 3-4

This is one of my mother-in-laws favorites, stuffed cabbage rolls are classic! The first time I made the original rolls, but to be honest busy week days mean alterations so I decided to create a deconstructed version as a time saver. Still has the same delicious taste, with a lot less work!

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Cabbage Roll Ingredients
  • 1 lb ground beef
  • 1 1/2 cups cooked brown rice (Instructions/Ingredients Below)
  • 1 cup water
  • 1/2 head of cabbage, rough chopped
  • 1 cup water (to cook cabbage)
  • 1/4 diced onion 
  • 1/8 tsp onion powder
  • 1/8 tsp garlic salt
Topping Sauce Ingredients

  • 14.5 oz can Hunts Diced Tomatoes (Hunts has BPA-free lined cans, to prevent BPA from seeping into your food)
  • 14.5 oz Hunts Tomato Sauce (Hunts has BPA-free lined cans, to prevent BPA from seeping into your food)
  • 1/2 tsp Italian seasoning 
  • 1/4 tsp salt
  • 1/2 tsp Tony Chachere's® Original Creole Seasoning (optional, if you like spicy)
Rice Ingredients 
  • 3/4 cup brown dried rice
  • 1 1/2 cups water
  • 1/3 - 1/2 tbsp salt
  • 1/4 tsp extra virgin olive oil or Smart Balance® Original Butter (Optional)
  1. Add rice ingredients to instant pot and seal. Secure lid and set to high pressure for 12 minutes. Make sure the steam vent is in the sealed position. Once complete, allow 12 minutes of natural release before opening. Set rice aside in a bowl and rinse instant pot liner.
  2. Add all sauce ingredients to a pot on the stove, simmering on low heat for 10 minutes. After that just turn off and have waiting for your dish.
  3. Chop 1/2 head of cabbage into 1 inch squares. Add to a steamer basket. 
  4. Pour 1 cup water to IP, place steamer basket in side. Set to 6 minutes high pressure and seal. Make sure vent is in sealed position. 
  5. Once cooked, quick release and set cabbage steamer basket aside. Empty water out of IP and rinse.
  6. Turn your rinsed Instant Pot to high sauté for 10 minutes (you likely won't use all 10 minutes).
  7. Add ground beef and onions to your Instant Pot, cook until meat is brown and onions are translucent. Drain any excess fat.
  8. Add onion powder and garlic salt. Stir together. Turn your Instant Pot to low sauté for 4 minutes. 
  9. Dump cooked cabbage, rice, and tomato mixture to pot. Stirring frequently, cook for 2-3 minutes until dish is hot (if you don't stir frequently rice will stick to bottom of pot.

Add rice, water, salt, and oil. Set to 15 mins high pressure,
allow for 7 minute natural pressure release. After rice, rough chop
cabbage and add to steamer basket. Cook for 6 minutes on high pressure
and quick release.
Add all sauce ingredients in a pot on the stove on low.
Simmer for 10 minutes. 
Brown ground beef and onions, until beef is brown
and onions are translucent. 
Add cooked rice. 
Add cooked chopped cabbage.
Add sauce mix and cook on low saute for 3 minutes stirring frequently.