Instant Pot Cabbage Roll Bake

Ingredients

• 1 pound ground turkey
• 1 large head cabbage, cut into 1-inch chunks
• 1 (28 ounce) can Italian-style diced tomatoes
• 1 (14.5 ounce) can chicken broth
• ¾ cup water
• ¾ cup uncooked long grain white rice
• 2 tablespoons Worcestershire sauce
• 1 ½ teaspoons dried basil, divided
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups shredded Cheddar cheese, divided
• 1 (15 ounce) can tomato sauce
• 1 teaspoon white sugar

Step 1

Set your Instant Pot to the sauté mode. Toss in the ground turkey and chopped onion, cooking and stirring until the turkey is nicely browned and crumbly and the onion has softened, about 5 to 7 minutes. Next, add the chopped cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, a teaspoon of basil, plus salt and pepper to taste. Give everything a good stir and let it come to a gentle boil, which should take another 5 to 7 minutes. Just make sure you don’t go past the max fill line.

Step 2

Once it’s boiling, close the lid and lock it in place. Set the Instant Pot to high pressure for 5 minutes. It will take about 10 to 15 minutes for the pressure to build up, so be patient. While that’s happening, go ahead and preheat your oven to 350°F (175°C).

Step 3

When the cooking time is up, let the pressure release naturally for about 8 minutes. Then carefully do a quick release by nudging the steam release valve just enough to let out the rest of the pressure in short bursts.

Step 4

Open the lid and stir in a cup of shredded Cheddar cheese until it’s melted and mixed in. In a separate bowl, combine the tomato sauce, a little sugar, and the rest of the basil. Pour half of this sauce into a 9x13-inch baking dish, spread the cabbage and rice mixture on top, then drizzle the remaining sauce over everything. Finish by sprinkling the rest of the Cheddar cheese on top.

Step 5

Pop the dish into the oven and bake it for about 25 to 30 minutes, until it’s all heated through and bubbly. Then it’s ready to serve!