Ingredients

• 1 pound ground turkey
• 0.67 cups chopped onion
• 1 large head cabbage , cut into 1-inch chunks
• 1 , 28 ounce
• 1 , 14.5 ounce
• 0.75 cups water
• 0.75 cups uncooked long grain white rice
• 2 tablespoons Worcestershire sauce
• 1.5 teaspoons dried basil , divided
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 cups shredded Cheddar cheese , divided
• 1 , 15 ounce
• 1 teaspoon white sugar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function. Add turkey and onion. Cook and stir until turkey is brown and crumbly and onion is translucent, 5 to 7 minutes.
2. 2 Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Make sure mixture does not exceed the maximum fill line. Stir occasionally until mixture starts to boil, 5 to 7 minutes.
3. 3 Close and lock the lid. Select High pressure according to manufacturer's instructions. Set timer for 5 minutes, allowing pressure to build, 10 to 15 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Release pressure using the natural-release method, about 8 minutes. Then use the quick-release method according to the manufacturer's instructions, releasing the remaining pressure in short bursts.
6. 6 Remove the lid and stir in 1 cup of Cheddar cheese.
7. 7 Combine tomato sauce, sugar, and remaining 1/2 teaspoon basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over sauce, then spoon remaining sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.
8. 8 Bake in the preheated oven until heated through, 25 to 30 minutes.

Nutrition per serving