This Instant Pot stuffed cabbage casserole is so tasty! Really simple to make with the same stuffed cabbage flavors you love just much easier to make and eat. Only 10 minutes in your pressure cooker creates the perfect comfort food that will remind you of your childhood.
Ok so I set out to make pressure cooker stuffed cabbage soup but it came out looking more like a casserole and even better than I thought it would be!! This Instant Pot stuffed cabbage casserole as we called it was full of flavor, the cabbage maintained a perfect not too soft and not underdone consistency, and overall was a healthy meal for all 5 of us. Definitely one of our favorite Instant Pot recipes now!
Have you ever had stuffed cabbage?? Well I hadn’t until I met my husband and he raved about this dish his grandmother used to make so I gave it a whirl years ago and shared it here on my slow cooker stuffed cabbage post. It was delicious but pretty time consuming and my kids never really ate the cabbage part because of the consistency.
I have also made a slow cooker stuffed cabbage soup that was amazing but knew I could cook it even quicker in my pressure cooker.
I thought about this dish the other night since I hadn’t made it in a while and thought I should try it in the Instant Pot but make it much easier to put together and eat, thus I created this deconstructed stuffed cabbage dish that just took 10 minutes to make and I didn’t even have to precook the rice beforehand!
I love being able to dump and go with my pressure cooker and have a complete meal in under 30 minutes including the time it takes to pressurize. The cabbage cut up into little squares works perfectly when you’re ready to eat and makes it the perfect consistency once it is done. I don’t like it too wilty and soft or super crunchy either, but this came out better than expected and even the kids said it was a winner of a dinner. 😉
All in all this is a pretty healthy Instant Pot recipe with meat, carbs, and vegetables all wrapped into one incredible comfort food. My mother in law was over and raved about it too. You could use ground turkey if you rather, and topped with grated parmesan cheese at the end is a must!
*A few people have mentioned that theirs never reached pressure. I have never had this issue. If you do try stirring contents, sealing valve and setting again. There is plenty of liquid to reach pressure and like I said I’ve never had this issue but if you do I hope this helps resolve it…and keep in mind you never want to fill your pot beyond about 3/4 way full and remember to deglaze your pot after cooking the ground beef or the burn notification may come up.
This is what you’ll need to make this easy Instant Pot stuffed cabbage casserole
- 1/2 head of cabbage
- 1 jar spaghetti sauce (I just grabbed what was on sale)
- 1 can tomato soup (on sale store brand again)
- 1 lb. ground beef….or ground turkey would be fine
- Garlic
- 1 onion
- Beef broth….could use water but broth is so much better
- Spices
Like I said, it is a really easy dinner to put together and probably something new you haven’t tried before. If you love pressure cooker casseroles we have a few here on our site so after you’ve tried and love this you should head on over and make our Instant Pot chicken parmesan casserole too. 😉
Here’s how you make it:
This Instant Pot stuffed cabbage casserole is so tasty! Really simple to make with the same stuffed cabbage flavors you love just much easier to make and eat. Only 10 minutes in your pressure cooker creates the perfect comfort food that will remind you of your childhood.
- 1 lb ground beef
- 3 c beef broth
- 1 tbsp garlic minced
- 1.5 c rice white, uncooked
- 1 onion diced
- 1 jar spaghetti sauce 20 oz
- 1 can tomato soup 10 oz
- 1 dash hot sauce optional
- 1 tbsp worchestershire sauce
- 1 tsp garlic salt
- 1 tsp oregano
- salt and pepper to taste
- 2-3 c cabbage cut into small chunks 2x2 pcs
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Turn Instant Pot to saute, normal. Add ground beef and diced onion. Cook until beef is not pink and onions soften
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Turn Instant Pot OFF/cancel button and deglaze your pot. Important step so pot does not overheat and can cool off while draining grease and adding other ingredients. If you do not turn it off in between you may have an error/burn code come on as it senses it is overheating.
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Add in all other ingredients except rice and cabbage.
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When all other ingredients are added pour uncooked rice in, push down into liquid but DO NOT stir.
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Break up chunks of cabbage and add to top of your mixture, gently push down into the liquid. (make sure pot is not more than 3/4 full or it may not reach pressure)
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Put lid on and close steam valve.
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Set to manual, pressure, high, for 10 minutes.
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Do a slow release (move valve just slightly so steam comes out slowly).
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Lift lid carefully, stir, and serve! Can top with chives or even parmesan cheese!!
Burn notice came on three times. All was in pot for about 20 minutes. I did a quick release. Cooked except for some of the cabbage core was still a little tuff. There was a little burning but not enough to affect casserole. I too followed directions, so not sure 🤔 what went wrong. Tasty 😋 nonetheless.
Remember to turn your pot off and deglaze the pot after cooking your ground beef, that will trigger the burn error.
5 stars all around!! easy peasy, no problems and so flavourful. Followed the recipe and was very happy.
This was my second time making this recipe. I wanted to make a double batch, so started with 2 lbs ground beef and doubling all the rest. I discovered that the pot would be too full, so I removed half the contents to cook separately.
As many have noted, my pot wouldn’t come to pressure due to burn warning. Had to restart three times, and finally got it going. When I emptied contents in order to do 2nd batch, there was a thick layer of burned rice on bottom. After thoroughly cleaning and letting pot cool, started batch #2 and was careful to barely push rice and cabbage down. This time everything worked great and the consistency was much better.
My family loves the flavor of this dish. Thank you. Deducting 1 star due to learning curve of recipe.
So, this is the 2nd time making it. First time, I used brown rice, added a little more time and it was perfect. This time I did the same exact thing and kept getting the “burn” light. I tried to switch it to rice mode, but it still said burn. I dumped everything into a regular pot and put it on the stove to get the rice to cook. There was burned rice on the bottom of the instant pot. I am not sure what I did wrong- I let it cool, I didn’t stir, and used the same exact ingredients. The rice cooked slowly on the stove and it tasted fine. I will have to try it again, because we love this recipe.
A few others have said this has happened to them and I honestly don’t know. I have made it a few times and have never had an issue with it reaching pressure or saying burn so I’m stumped. I do think some pots/models are a bit more sensitive than others when it comes to the burn message but since it hasn’t happened to me so I’m not sure why.
I think the problem some have had may have something to do with the liquid amounts and thickness. Some types of rice need to absorb more moisture and spaghetti sauces are of different consistencies. I am a new Instant Pot fanatic and have never had a problem stirring ingredients before cooking provided that there is enough, thin, liquid in the pot. It is easy to thicken a too-thin dish later by taking the lid off and setting it to sauté, or adding a mashed potato.
Good insights!! Quite possibly. I have never had an issue with it and it turns out amazing.
I attempted to make this tonight, I failed! I kept getting the burn message. I followed your directions to a “T”. I made sure that there wasn’t anything stuck on the bottom after draining the greese. What happened?
You need to make sure your turn the pot off and deglaze the pot after cooking the ground beef so it doesn’t trigger the burn message.
I tried this for the first time. Delicious!!! The only thing I did different was use tomato and roasted red pepper soup. That was all I had handy and it worked great.
think you could use a crockpot? As I don’t have a pressure cooker
I am working on a crockpot version as we speak!
Crock pot recipe would be much appreciated.
Just posted, it is great: https://temeculablogs.com/slow-cooker-stuffed-cabbage-soup/
Would I need to add more time for brown rice?
Yes brown rice definitely takes longer, I haven’t done that yet so I am unsure of the time.
On round 3 of cooking this…guess it takes a lot longer!! 😬
It was perfect after 30 min. total.
Could you use cauliflower instead of long grain rice?
I haven’t tried that but would imagine it would take much less time.
Deglaze works. But my ultra IP also indicates burn a lot of times when other items previously have been cooked in it. I’ve learned to make sure IP is completely cool prior to use by using my second pot with couple cups of ice cold water. Takes about 10 minutes and no burn signs.
Where in this recipe does it say *do not mix liquids with beef*? It just says do not stir rice in. I kept getting the burn too, stirred a few times, still getting burn. Added more liquid and put it on the rice setting. Here’s hoping it works.
States do not stir in recipe after cooking meat, that is important to prevent it from potentially burning. Meat on bottom creates a barrier. Also turning it off after cooking meat as stated helps prevent burn message from coming up on pot. It has never burned and always turns out well for us using the directions stated.
I agree. It states do not stir after adding the rice in step four, nothing about not stirring the sauce in step three. Could have been clearer. I didn’t get a burn error, but it would only come up to pressure for a split second. I tried it twice before reading all the comments; both partial fails. Flavor is great, so I may try it again with this clarification…
Three starts for the flavor – it will be a five if it’s fully successful.
My family loved this and it was so easy!
I’m so glad!!
Well, despite my ‘messing up’ by mixing the liquids with the beef (oops), this came out deliciously! (Fortunately, I didn’t mix in the rice or cabbage…just the beef.) I used basmatti as it was the only rice I had on hand. I feel it could be cooked less than 10 min; my rice was a wee bit mushy at that point, but it was still wonderful 🙂 Also, because I’m a cabbage fiend, I may just cook up the other half of the cabbage and mix it in, because I think that would still taste delicious!
I got 10 very full cups worth out of this recipe! I put it in myfitnesspal and made it 10 servings instead of 8 and got 258 calories per serving 🙂 ty!
So glad you loved it!
Thank you for sharing the calorie count.
Just made this for dinner. I thought it was missing something but couldnt figure out what. We all agreed that the cabbage needed to be cooked a little longer. I really think that would have made it much better.
It is personal preference, just set it for 1-2 more minutes next time you make it if you want it really soft.
Can you use instant rice & set on manual for less time?
I don’t use instant rice for recipes so I am not sure.
I’ve made something very similar to this in a casserole for many years. How many cans of tomato soup would I need if I wanted to skip the spaghetti sauce? One or two add’l (to the one already on the recipe)?
This recipe looks good. My Insta pot should be here by Wednesday. Can’t wait!
It is wonderful.
If you want to make it into soup, do you add broth before cooking and how long would you cook for? Thank you!
Can this be made in a croc pot?
I haven’t done that yet.
The picture shows that there are tomato’s added. Can a can of drained diced tomato be added??
It is spaghetti sauce and tomato soup.
Could I use tomato sauce instead of soup in this recipe?
It would have a different flavor, blander, but you can try it.
Unfortunately my Instant Pot, a 6-quart, kept coming up with the “burn” code with this recipe. I scraped the bottom well while trying not to mix the rice in too much. Restarted and got the same problem. 2nd time I scraped and added in 1 cup additional beef broth but still got the burn code. After 4 times of the burn code issue and adding more broth, I gave up. Fortunately by that point the ingredients had been boiling for so long that it was cooked. I loved the flavor, so did my husband, I would love to be able to have this recipe work in my Instant Pot. Any idea why I keep having the issue?
It states to not mix ingredients when adding to the pot after ground beef is done, that is probably the issue. If you mix them up it will stick more as the ground beef acts as a buffer on the bottom while cooking. You just make sure rice is covered with liquid by gently pushing down, not stirring.
I’ve found that after using the saute function, you must deglaze, and scrape the bottom with a wooden spoon to make sure nothing is stuck, or you will get the burn code.
Why does it say not to stir the rice in?
Isn’t an Instant Pot the same thing as a pressure cooker?
It has 7 functions, 1 of them is a pressure cooker.
Made in what size a Instant Pot?
I have a 6 qt but 8 would work too.
Do you use instant rice or long grain rice?
Long grain rice. Not instant.