Instant Pot Unstuffed Cabbage Rolls is a deconstructed version of the classic cabbage rolls my mom made. Cabbage rolls are a comfort food in many cultures, mine included. They are inexpensive to make, and you can feed the family a nutritious, tasty meal for very little. This pressure cooker unstuffed cabbage rolls recipe is like a stew, and is very good.
Instant Pot Unstuffed Cabbage Rolls
This recipe is rather old fashioned. Nothing fancy, except for maybe the balsamic vinegar! I was going to make this into more of a soup (and you can), but I really wanted the thickness of a casserole, and for it to be more like when you mash up a cabbage roll.
If you decide you want to make Instant Pot Unstuffed Cabbage Rolls into a soup, just increase the broth, and adjust the seasonings a little, to your liking. Easy!
I love shopping at my local farmers market for fresh cabbage for my Instant Pot Unstuffed Cabbage Rolls, and other seasonal vegetables and fruits. Supporting local farms is important to me.
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Instant Pot Unstuffed Cabbage Rolls is a heart, thick stew with the same ingredients as a cabbage roll - unstuffed! This pressure cooker unstuffed cabbage rolls recipe is delicious, and a little old fashioned comfort food.
- 1 lb Ground Beef or Ground Turkey (93% lean), or use sausage or half sausage for added flavor.
- 1 large Yellow Onion, chopped
- 2 Bay Leaves
- 4 large cloves Garlic, pressed or minced
- 2 tsp Paprika
- 1 1/2 tsp Coarse Salt (or 1 tsp table salt) more to taste
- 1 tsp Pepper
- 1/4 tsp Oregano
- 1 small-med Head of Green Cabbage, chopped in 2" pieces
- 4 cups Beef Broth,* low sodium (or chicken, if using gr. turkey)
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Worcestershire Sauce
- 1 cup Long Grain White Rice, rinsed
- 1 14oz can Diced Tomatoes, with juice
Get all of your veggies chopped, and all other ingredients ready to go. Then turn on the pressure cooker's Sauté setting.
If using ground beef, add it to the pot and start browning it. Then add the onions.
If using ground turkey, add some olive oil to the pot and add the onions first. Then add the ground turkey when the onions just start to turn translucent.
Add the bay leaves and garlic. Sauté, stirring frequently, for a minute.
Add the paprika, salt, pepper, oregano, cabbage, broth*, balsamic vinegar, and Worcestershire. Stir well and let heat up for a few minutes.
Add the rice and stir well.
Pour the can of diced tomatoes over the cabbage mixture, but don't stir.
Put the lid on the pot and lock in place.
Set the steam release knob to the Sealing position.
Cancel the Sauté function and then press the Pressure Cook/Manual button or dial. Use the + or - button or dial to choose 5 minutes.
When the cooking cycle is finished, let the pot sit undisturbed for 8 minutes (8 minute natural release). Then do a controlled Quick Release to manually release the remaining pressure. This will take a few minutes as the pot is full.
To do a controlled Quick Release, use a spoon handle to gently push the steam release knob towards the Venting position, but don't turn the knob fully over. The reason is that with a full pot there is a risk of sauce spewing out of the knob with the steam. It make a huge mess, and could burn you. So just feather it and when you feel sure that only steam is coming out, turn it fully to Venting. If sauce starts to come out, just turn it back and feather it some more.
When the pin in the lid drops down, open the lid carefully and give the contents a stir.
Taste and adjust salt, if desired.
Serve with some soft dinner rolls.
*If you want this to be more of a soup, add 1 more cup of broth. If you have the 8 qt size pot or larger, you can add 2 extra cups of broth. You may want to increase the pepper and paprika.
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