Step 1

Pour in 1.5 cups of water in your pressure cooker and put in the steamer rack. Wash the cabbage and cut off some of the bottom parts (more is better). This will cause the outer leaves to loosen so you can easily remove them after steaming. Put the cabbage in and close with a lid. Press MANUAL or PRESSURE COOK and set the time to 0 minutes. It will take about 8-10 minutes for the pot to come to pressure.

Step 2

Meanwhile: In a mixing bowl, mix well rice, parsley, salt, black pepper, garlic powder, onion powder, ground cinnamon, dried oregano, egg and ground meat.

Step 3

When the cabbage is ready, manually release the pressure. When the pin drops, remove the lid and take out the cabbage (the rack handles are pretty useful here but make sure to hold them with a kitchen towel not to burn yourself). Put it onto a chopping board and let it cool slightly until you are able to handle the heat. The leaves will come off easily.

Step 4

Some leaves may be too large or have hard parts so trim these. Also cut off the end of the thick stem. Place about 1 scoop of meat onto the cabbage leaf and roll about two times before you tuck in both sides and finish off rolling. Set aside and continue until you have used up all the meat mixture.

Step 5

Combine 2 cups of water with 1.5 cups of tomato passata and oregano in an instant pot. Put the cabbage rolls in and when you fill the bottom, place the rest on top of them.

Step 6

Close the lid. Lock it into its position. Press MANUAL or PRESSURE COOK and set the timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.

Step 7

Enjoy!