Instant Pot Stuffed Cabbage Rolls

Add 1 1/2 cups of water to your Instant Pot and place the trivet inside. Remove the tough outer leaves and core from the cabbage, then place the cabbage, core-side down, onto the trivet.

Secure the lid, set the vent to Sealing, and select the Manual function. Set the timer to 9 minutes. Allow 10 to 15 minutes for the pressure to build.

While the cabbage cooks, rinse the rice and soak it in water. In a large bowl, combine 1/3 cup of tomato sauce, beef, pork, veal, onion, garlic, 1 teaspoon salt, parsley, and pepper. Set aside.

When cooking is complete, use the quick-release method to release the pressure, approximately 5 minutes. Unlock the lid, remove the cabbage, and place it on a plate. Drain the water from the pot and stir in the remaining tomato sauce and 1 teaspoon salt. Return the trivet to the pot.

Drain the soaked rice and stir it into the meat mixture to combine.

Carefully separate the cooked cabbage leaves, trimming off any tough veins. Place a cabbage leaf on a flat surface, add 2 tablespoons of the meat mixture, and roll it up tightly, folding in the sides. Arrange the stuffed cabbage rolls on the trivet in the Instant Pot, layering them with the first layer facing up and the second layer facing down. Pour the remaining tomato sauce over the top.

Close the lid, set the Instant Pot to the Stew/Meat function, and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.

Use the natural-release method for 10 minutes, then carefully use the quick-release to release any remaining pressure, about 5 minutes. Unlock and remove the lid.