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

Instant Pot Easy Unstuffed Cabbage Rolls

Start to finish cook time: 55 (1 prep + 7 saute, 23 pressure + 12 high pressure + 12 depressure)
Effort Level: Low 
Servings: 6





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!

I actually used to make this half on stove and half in IP. After several trials, I found a way to cook all at once and it's a time energy saver! Important- do note you are going to see a bit of brown burning on the bottom, it won't set off your burn notice or stop cooking and it's minimal (see pic to the left, as you can seen nothing extreme that's why burn notice doesn't go off). But will require a good soak after cooking to clean the pot. There will be no flavor of the burn, don't worry. I've made the longer way without burning bottom and the flavor is the same but takes twice as long, so I'm team burn.

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!


Ingredients
  • 1 lb ground beef
  • 1 cup cooked Parboiled Rice
  • 1 3/4 cup water
  • 3/4 head of cabbage, rough chopped
  • 1/2 diced onion (white or yellow)
  • 14.5 oz can Hunts Diced Tomatoes, drained (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 
  • 2 1/4 tsp salt
  • 3/4 tsp Tony Chachere's® Original Creole Seasoning
  • 1/8 tsp onion powder
  • 1/8 tsp garlic salt

Instructions
  1. Rough chop cabbage and dice onion, set aside.
  2. Add ground beef and onions to your Instant Pot, cook until meat is brown and onions are translucent. Turn off and drain any excess fat.
  3. Add water to ground beef and top with rice. Make sure all rice is submerged in water. 
  4. Top with chopped cabbage. Don't stir.
  5. Mix all seasoning with tomato sauce in a container, then seasoned sauce on top of cabbage. Top with drained diced tomatoes. DO NOT MIX, you do not want burn notice and water rice cooking in water. Be sure to not be above max line, it will be close but make sure it's under.
  6.  Secure lid and set to high pressure for 12 minutes, allow for 23 minutes to build pressure. Make sure the steam vent is in the sealed position. 
  7. Once complete, allow 12 minutes of natural release before opening. Release remaining steam and mix. Important- do note you are going to see some burning on the bottom, it won't set off your burn notice but will require a good soak after cooking to clean the pot. There will be no flavor of the burn, don't worry. I've made the longer way without burning bottom and the flavor is the same but takes twice as long, so I'm team burn. 
  8. Serve and enjoy! 
Brown ground beef and onions, drain any excess fat.
Add water, then rice, make sure rice is submerged
in water.
Mix all seasoning with sauce in a separate container. 
Top rice/water with rough chopped cabbage.
Cover with seasoned sauce and diced tomatoes.
DO NOT MIX. Seal and set to 12 minutes,
allow 23 minutes to build pressure and 12 minutes
to depressure after.

Open and mix.  Enjoy!