Step 1

Press Sauté and once IP display says Hot, coat woth the oil and add the onion, cook for 2 mins.

Step 2

Add garlic, stir and cook for 3 minutes.

Step 3

Add meat, thyme, oregano, rosemary, paprika, salt and pepper, break with a wooden spoon and cook for 5-7 minutes. Meat will still be pink.

Step 4

Add cabbage and stir.

Step 5

Add broth, Worcestershire sauce, tomato paste and diced tomatoes, stir to combine.

Step 6

Add rice and do NOT stir, lightly press it down into the mixture to submerge.

Step 7

Cancel Saute. Close and lock the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Instant Pot will take about 15-20 minutes to come to pressure.

Step 8

Once done cooking, do a quick releasr by turning pressure vent to Venting position.

Step 9

Open carefully, stir in chopped dill and serve with sour cream or greek yogurt.