Instant Pot Cabbage Rolls - by Dawn in an 8 qt. Instant Pot

1 lb ground turkey (or pork)

1 lb ground beef (80/20 or 70/30, but not super lean)

2 lg egg

1 C uncooked white rice

Garlic, minced

2 T butter (or oil)

2 C shredded carrots (food processor or wet chop in blender...if you've not seen this, just wait!)

1 large onion, minced (or wet chopped)

1 C chicken stock

2 large onions, sliced

1 can crushed tomatoes

1 can tomato sauce

1 C sour cream

Salt & Pepper

2 heads of cabbage

Sour Cream for garnish

Dill

1. Remove core and soften cabbage (Instant Pot, freeze & defrost, or boil.)

2. Grate carrots & onions (wet chop or use food processor.)

3. Add olive oil to the inner pot of your Instant Pot and saute strained carrots and onions. Cook until caramelized.

4. Meanwhile, remove center "vein" from each leaf.

5. Add crushed/diced tomatoes, sour cream, salt, pepper, and dill to the vegetables and heat through.

6. Meanwhile, place meats, eggs, uncooked rice, garlic, and salt & pepper in a bowl.

7. Add 2 cups of the veggie sauce to the meat and mix well to combine. Set remainder of veggie sauce aside.

8. Pour 1 C Chicken Stock into the empty inner pot of the IP. Place the "cores" or "veins" from the leaves along the bottom of the pot to prevent scorching the bottoms of the rolls.

9. Place ~1/3 Cup of meat/rice/veggie mixture into a softened cabbage leaf and roll. Place the rolls on top of the cabbage in the pot. Once the bottom is filled, pour 1/2 of the remaining veggie mixture over the cabbage rolls.

10. Repeat with remaining meat and cabbage leaves, followed by the veggie mixture. Top it all off with sliced onions.

11. Be sure the valve is set to seal, and turn your Instant Pot on to Manual High Pressure for 15 minutes and do a natural release when it is finished. (Alternatively, you can do 18 minutes and quick release with very similar results.)