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Instant Pot Cabbage Roll Bowls
Instant Pot Cabbage Roll Bowls are the easiest, tastiest way to make cabbage rolls!
Course
Main Course
Cuisine
American, Irish
Prep Time
10
minutes
minutes
Cook Time
23
minutes
minutes
Pressure Release
15
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
319
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Pressure Cooker
Ingredients
1
pound
90% lean ground beef
1 ¼
cups
chopped white or yellow onion
1
teaspoon
kosher salt
½
teaspoon
ground black pepper
2
cloves
garlic
minced
1
tablespoon
dried marjoram
1
teaspoon
dried parsley
½
teaspoon
Hungarian paprika
8
ounce
can tomato sauce
2
tablespoons
tomato paste
1
cup
reduced-sodium beef broth
2
tablespoons
raisins
9
cups
chopped and cored green cabbage
about 1 medium head
1
cup
uncooked long grain white rice
1 ¼
cups
water
Get ingredients with
Instructions
Press the sauté button on the Instant Pot.
When hot, add ground beef, and cook until browned.
Drain grease and return to inner pot.
Stir in the onion, salt, pepper, garlic, marjoram, parsley, and paprika.
Press cancel.
Pour the beef broth in, and scrape up any browned bits from the bottom of the inner pot.
Stir in the tomato sauce, tomato paste, and raisins. Do not stir
Close and lock the lid.
Turn the pressure release valve to sealing.
Press manual and adjust to high pressure and adjust the time to 15 minutes.
When cooking finishes, carefully turn the pressure release valve to venting to release the pressure.
Add the cabbage.
Place trivet in.
Stir the rinsed rice and water together in an oven-safe bowl.
Place the bowl on the trivet.
Close and lock the lid.
Turn pressure release valve to sealing.
Press manual and adjust pressure to high and time to 4 minutes.
When the cooking time ends, let the pressure release naturally for 10 minutes.
Turn the pressure release valve to venting to release any remaining pressure. then finish with a quick pressure release.
Carefully remove rice and stir to fluff.
Remove trivet.
Give the pot a good stir, and then stir in rice to combine.
Notes
Paprika:
Be sure to use Hungarian paprika rather than regular or smoked. It has a unique flavor that's perfect in this recipe.
Beef broth:
I like to used reduced-sodium to control the salt level. You can use regular broth if you prefer.
Raisins:
The raisins aren't noticeable in the finished dish. They merely lend a little bit of sweetness to balance out the dish.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
319
kcal
|
Carbohydrates:
42
g
|
Protein:
21
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.5
g
|
Cholesterol:
49
mg
|
Sodium:
758
mg
|
Potassium:
809
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
459
IU
|
Vitamin C:
45
mg
|
Calcium:
87
mg
|
Iron:
4
mg