Instant Pot Cabbage Roll Casserole

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.

2. Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.

3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

4. While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).

5. Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.

6. Remove the Instant Pot lid and stir in 1 cup of Cheddar cheese.

7. Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.

8. Bake in the preheated oven until heated through, 25 to 30 minutes.

Tips

You can use beef broth instead of chicken broth, if preferred.

Stovetop Instructions:

Saute turkey and onion over medium heat, 5 to 7 minutes. Drain fat. Add ingredients in step 2; bring to a boil. Reduce heat, cover, and simmer until rice is cooked through, 18 to 20 minutes. Preheat the oven as in step 4, then follow instructions in steps 6 through 8.