This Instant Pot stuffed cabbage casserole is so tasty! Simple pressure cooker cabbage recipe with ground beef deconstructed to make dinner easy. Unstuffed cabbage is so much easier to make than the traditional method. The ultimate 15 minute comfort food, we love this recipe!
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! (affiliate links present)
Instant Pot Unstuffed Cabbage
I hadn’t ever had a stuffed cabbage roll at all until I met my husband. 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.
I didn’t always have the time to go thru all the steps to make that one so I started thinking outside of the box. If I used the same ingredients but didn’t roll them up it would be just as good but less work for me. So I went for it and unstuffed cabbage rolls was what we got!!
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- I HIGHLY recommend you buy this non stick pot.
- You should know how to deglaze a pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the model I have (a 6 quart) and use for all recipe creations.
In the past making stuffed cabbage was quite time consuming, and my kids found it hard to eat. SO I thought a deconstructed version would be a bigger hit in our house. That is where this creation came about. 😉
I got to experimenting and boy did it come out great! On the first go around it was perfect, and thinned out with some more broth it makes a great soup reheated as well. Two meals out of one creation is my kinda one pot meal I tell you.
Instant Pot Unstuffed Cabbage Rolls
I thought about this dish the other night since I hadn’t made it in a while. A sort of deconstructed Instant Pot stuffed cabbage dish was what I wanted. It took only 12 minutes to cook and was great!
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. I typically use ground beef but the meat is up to you really.
If making this you can opt for ground beef or I like a mixture of 1/2 lb. spicy ground sausage and 1/2 beef. You really can use anything though that will give it more flavor. Diced ham after the holidays is another great choice.
Unstuffed cabbage casserole really is a complete meal. Other than a dinner roll I don’t serve it with much.
You could but the consistency of the leaves will be a bit mushy when reheated. I suggest storing in the fridge and reheating in the next 2-3 days for the best results. 1 min. in the microwave should do it.
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 wilted and soft or super crunchy either. This timing made it turn out perfectly. Even the kids said it was a winner of a dinner. 😉
Instant Pot Unstuffed Cabbage Casserole Ingredients
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!
- 1/2 head of cabbage
- cabbage leaves cut into 1″ squares
- 1 jar spaghetti sauce (I just grabbed what was on sale)
- Can of tomato soup
- or tomato sauce if necessary
- 1 lb. ground beef….or ground sausage is amazing – this is how to defrost Instant Pot frozen ground beef in case you forgot to thaw it out the night before. 😉
- Onion and garlic
- White rice – uncooked
- some have used brown rice, cook times would be different if using this
- Beef broth
- could use water
- Spices, salt and pepper
Like I said, it is a really easy dinner to put together and probably something new you haven’t tried before.
Other 30 minute pressure cooker recipes you’ll love
If you love Instant Pot 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. 😉
- Then I made this pressure cooker cabbage soup we loved.
- It’s now included in our list of Instant Pot soup recipes
If you want to make a similar dish but on the stovetop, try our unstuffed cabbage casserole recipe here. I have also made a slow cooker stuffed cabbage soup that was amazing but of course took all day to cook
If you’re looking for more easy Instant Pot sausage recipes we have more to enjoy!
How to make stuffed cabbage casserole in pressure cooker
Time needed: 15 minutes
Instant Pot Cabbage Casserole
- Saute
Turn Instant Pot to saute, normal. Add a bit of olive oil, ground beef and diced onion. Could add minced garlic too. Cook until beef is not pink and onions soften
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.
- Add ingredients
Pour in all other ingredients EXCEPT rice and cabbage. Do not stir.
When all other ingredients are added pour uncooked rice in, do not stir.
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) - Cook
Put lid on and close steam valve. Cook at high pressure for 10 minutes (or if you don’t have that option push your rice button which will automatically set for 12 minutes).
Do a natural release for 2 minutes, then a quick release. - Serve
Lift lid carefully, stir, and serve! Can top with chives or even cheese!! It will thicken more as it sits.
* NOTE: Make sure you do a quick release at the end or else the cabbage will become too soft. Also, this will thicken quite a bit as it cools and sits in the pot. Initially it will be a bit thinner.
Just allow the cooked rice and cabbage to sit after pressure cooking to get thicker. Consistency in the photos is approx. 5-10 after taking lid off.
Instant Pot Stuffed Cabbage Casserole
Equipment
- 1 pressure cooker
Ingredients
- 1 lb ground beef, or ground sausage
- 3 1/2 c beef broth
- 1 tbsp garlic, minced
- 1 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 2×2 pcs
Instructions
- Turn Instant Pot to saute, normal. Add a bit of olive oil, ground beef and diced onion. Cook until beef is not pink and onions soften
- 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.
- Add in all other ingredients except rice and cabbage. Do not stir.
- When all other ingredients are added pour uncooked rice in, do not stir.
- 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)
- Put lid on and close steam valve.
- Push rice button, or if you don't have that then choose pressure high for 10 minutes.
- Allow to naturally release steam for 2 minutes followed by a quick release.
- Lift lid carefully, stir, and serve! Can top with chives or even parmesan cheese!! It will thicken more as it sits.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was tasty, we love lazy cabbage rolls. This was my third instant pot recipe in my nova duo. I followed the directions very carefully for fear of the burn error. it was all good.
The reason for 4 stars is mine did not thicken up like the photos, it was more like a soup/stew consistency with too much sauciness and the cabbage was a little crunchy for my liking.
Any recommendations to thicken this up and cook cabbage a little more would be appreciated as I don’t have enough experience using my instant pot yet.
Can this recipe be doubled?
Thanks for sharing this – it looks pretty easy to make. How often do you find yourself making this?
I admit to using this recipe as a guideline knowing that there were several ingredients I didn’t have. Instead of soup and spaghetti sauce, I added tomato sauce, tomato paste, fresh chopped Roma’s and some chopped sun-dried tomatoes plus fresh garlic, and Italian seasoning. I used vegetable broth in place of beef and Arborio rice. Definitely a keeper!! Thank you for the great tips. Really hit the spot!!
So glad you loved it too
Made to recipe specifications, except omitted tomato soup for a larger jar of spaghetti sauce. I also added some chopped celery because it needed to be used. Recipe was good, but overall felt kind of one-note. Anything you recommend to ‘break up’ and add variation to the flavor or consistency of the dish? Next time I might do larger chunks of cabbage for better texture variation, but not sure what else to do.
I don’t know what you like so hard to say. Could add some worcestershire sauce.
I add a can of sauerkraut to mine.
I thought we were the only ones to add kraut! Always have because Mom did?. I find it tasteless without. I use diced tomatoes because I love the pieces and V8 not soup & spagetti sauce.
We love this with ground turkey, chicken stock, and brown basmati rice, everything else the same. Adding the soup and sauce after the stock lessens the burn (which comes off easily after a soak, then a gentle rub with baking soda or salt and hot water).
So glad you loved it too.
Made this for my husband’s dinner today. He is not a fan of Polish golumpki (stuffed cabbage roll). Made this, he LOVED it! Did one stupid thing, stirred the rice into the sauce and meat. Had a rice-sticking-to-the-bottom-of-the-IP issue. Not a bad one, but I will know not to next time I make this recipe. The only MAJOR variation that I did was to NOT add any salt. He is on a salt restricted diet, so I used no-sodium broth and no-sodium pasta sauce.
I typically don’t add salt to things either, so glad he loved it!
I noticed a comment above, but didn’t see a response. First, I browned my meat on the stove to avoid the burn error. When I hit my rice setting, it set for 12 mins at LOW pressure. I didn’t watch the video until after – just followed the directions. I’m guessing it should be set to HIGH pressure? Mine came out more soupy but still tastes great! Beats making regular stuffed cabbage! Just looking for clarification. Thanks!
High for 12 or you can use the rice button if your pressure cooker doesn’t have high/low. It thickens a lot as it cools and sits a bit so it will thicken for sure in no time at all.
Thank you! Yes, my rice setting has a low and high pressure setting. I’ll make a note to make it on the high setting next time!
Well I did mine at high pressure and after fifteen min of coming to pressure I got the burn message. So frustrating. Had to release it all.
Did you thoroughly deglaze your pot after cooking the meat? That is usually the issue, that is why I highly recommend getting the non stick pot.
It worked great for me. Looks good, tastes good. It was good!
So glad you loved it too, our fave.
This was really yummy. I love cabbage rolls but they are so time consuming. I browned a mix of ground pork and beef in a pan before hand on the stove and substituted the pasta sauce for 1 can crushed tomatoes and 1 can tomato sauce. It was amazing and I even shared the recipe with my mom. The comfort of cabbage rolls without the work!
So glad you loved it, it is one of our faves.
This recipe was too easy to be so delicious!
How would you adjust the time of you wanted to use basmati rice ?
I’d think basmati and jasmine would be the same, that is what I typically use.