Instant Pot Cabbage Roll Casserole
Description
This Instant Pot cabbage roll casserole recipe offers elements of traditional cabbage rolls like tomato sauce and rice, but uses ground turkey not beef.
Ingredients
•
1 pound ground turkey
•
2/3 cup chopped onion
•
1 large head cabbage, cut into 1-inch chunks
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1 (28 ounce) can Italian-style diced tomatoes
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1 (14 1/2 ounce) can chicken broth
•
3/4 cup water
•
3/4 cup uncooked long grain white rice
•
2 tablespoons Worcestershire sauce
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1 1/2 teaspoons dried basil, divided
•
1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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2 cups shredded Cheddar cheese, divided
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1 (15 ounce) can tomato sauce
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1 teaspoon white sugar
Directions
1
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.
2
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.
3
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.
4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5
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.
6
Unlock and remove the lid; stir in 1 cup Cheddar cheese.
7
Combine tomato sauce, sugar, and remaining ½ teaspoon basil in a bowl; pour ½ sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over sauce; spoon remaining ½ sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.
8
Bake in the preheated oven until heated through, 25 to 30 minutes.