{"id":4161,"date":"2021-02-20T22:51:00","date_gmt":"2021-02-21T05:51:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4161"},"modified":"2021-10-04T08:29:41","modified_gmt":"2021-10-04T14:29:41","slug":"pressure-cooker-stuffed-cabbage-rolls","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-stuffed-cabbage-rolls\/","title":{"rendered":"Instant Pot Stuffed Cabbage Rolls"},"content":{"rendered":"\n
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Instant Pot Stuffed Cabbage Rolls<\/em><\/strong> are filled with a spiced ground beef and white rice stuffing and simmered in a flavorful beefy tomato sauce. You’ll save so much time compared to the stovetop version!<\/em><\/p>\n\n\n\n

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This is a family favorite recipe from our Electric Pressure Cooker Cookbook<\/a>. The pressure cooker is the fastest way to make tender, juicy stuffed cabbage rolls in a fraction of the time. <\/p>\n\n\n\n

So if you\u2019re like me and always avoided making long-simmering cabbage rolls, you\u2019ll love how flavor-packed this recipe is without hours of work!<\/p>\n\n\n\n

Update:<\/strong> A sincere thank you to our dear friend Carol for contributing this recipe and post. I\u2019ve updated the post with new photos and a video for easy step-by-step instructions to make stuffed cabbage rolls at home. <\/em><\/p>\n<\/div><\/div>\n\n\n\n\n\n\n\n

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How to Make Instant Pot Stuffed Cabbage Rolls<\/h2>\n\n\n\n

This Instant Pot Stuffed Cabbage Roll recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>. <\/p>\n\n\n\n

I like to stuff my cabbage rolls with a mixture of ground beef and pork. Of course, you can use all pork or all beef if you prefer. And while the recipe calls for long-grain white rice, you can truly use any rice you happen to have on hand. I\u2019ve even used leftover cooked rice rather than cook a new batch. The filling is VERY forgiving.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83e\uddc5 Tip: <\/strong>Both the filling and the sauce use 1 cup of onion. Save some time by chopping 2 cups of onion all at once and use half for the filling and half for the sauce.<\/p>\n\n\n\n

I like the sauce on the thicker side. So I always thicken the sauce with a cornstarch slurry after removing the cooked cabbage rolls. If you like it saucier, then feel free to skip the thickening step at the end. <\/p>\n<\/div><\/div>\n\n\n\n