Instant Pot Cabbage Roll Casserole

Cabbage is a readily available ingredient in the Caribbean and it keeps for a long time. So this summer while recovering from knee replacement surgery, I searched for new cabbage recipes to use on the boat. This recipe uses the instant pot which does not heat up the cabin like our propane stove. Thus, when we returned to the boat, I gave it a try. Ben had two helpings. So I count that as a win! It is a simple, satisfying recipe that I think will become a staple in our meal rotation.

Ingredients

1 pound ground beef
1/2 diced onion
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
6 cups cabbage (cut into 1/2” by 3” slices)
1 cup uncooked long grain white rice
1 1/2 cups beef broth (divided)
1-2 tsp Worcestershire sauce
1 (14.5 oz) can petite diced tomatoes
1 (8 oz) can tomato sauce
2 tsp Italian seasoning
4 oz grated medium or sharp cheddar cheese
Salt and pepper to taste

Instructions

Turn your Instant Pot to the sauté setting. Add in the ground beef and break it up. Add in the onion, salt, pepper and garlic powder.
Brown the beef for about 5 minutes. Turn off the sauté setting. Drain off any excess grease.
Scrape off the bottom of the Instant Pot with a wooden spoon to release anything stuck on—use a couple of T of beef broth if needed.
Add in half the beef broth and Worcestershire sauce
Layer the cabbage on top of the beef and broth.
Sprinkle the rice on top of the cabbage. Do NOT stir.
Pour the rest of the beef broth over the top of the rice.
Dump the tomatoes and tomato sauce evenly over the top of the broth. Top with Italian Seasoning. Do NOT stir.
Put lid on Instant Pot and secure. Make sure the valve is set to sealing.
Set the manual/pressure cook button to 8 minutes.
When the time is up, let the pot natural release for 10 minutes. Then move the valve to venting.
Remove the lid and stir in the cheddar cheese, and salt and pepper to taste.