Step 1

On Instant Pot, press Sauté and let appliance preheat on high until display says Hot.

Step 2

Swirl oil to coat, add onion and 2 cloves of garlic; cook for 3 minutes, stirring occasionally.

Step 3

Add turkey, thyme, oregano, salt and pepper; cook for 4 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.

Step 4

Add cabbage and stir.

Step 5

Add water + bouillon cube (stock), rice, tomato paste and diced tomatoes. Do not stir.

Step 6

Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off.

Step 7

Then press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

Step 8

After 22 minutes, display will say OFF. Turn pressure vent to Venting position and let steam out, which takes 2-3 minutes. I recommend doing so outside to avoid the smell and mess in the house.

Step 9

When float valve (pin) is down open the lid, add 1 grated garlic clove and dill, then stir gently but well.

Step 10

Serve hot with Greek yogurt and whole grain toast.

Step 11

Store: Refrigerate in an airtight container for up to 5 days.

Step 12

Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Step 13

Freezer Meal: Saute just turkey until small pieces. Add all ingredients to gallon size bags (I love these reusable ones) with tomato products going first, no broth and cabbage in a 2nd bag (too much to fit into 1). Freeze for up to 3 months. Then cook from frozen with broth for 22 mins (brown rice) or 10 mins (white rice) on High pressure with QPR or NPR.