Step 1

Get all of your veggies chopped, and all other ingredients ready to go. Then turn on the pressure cooker's Sauté setting.

Step 2

If using ground beef, add it to the pot and start browning it. Then add the onions.If using ground turkey, add some olive oil to the pot and add the onions first. Then add the ground turkey when the onions just start to turn translucent.

Step 3

Add the bay leaves and garlic. Sauté, stirring frequently, for a minute.

Step 4

Add the paprika, salt, pepper, oregano, cabbage, broth*, balsamic vinegar, and Worcestershire. Stir well and let heat up for a few minutes.

Step 5

Add the rice and stir well.

Step 6

Pour the can of diced tomatoes, tomato paste, and sugar over the cabbage mixture, but don't stir.

Step 7

Put the lid on the pot and lock in place.

Step 8

Set the steam release knob to the Sealing position.

Step 9

Cancel the Sauté function and then press the Pressure Cook/Manual button or dial. Use the + or - button or dial to choose 4 minutes.

Step 10

When the cooking cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then do a controlled Quick Release to manually release the remaining pressure. This will take a few minutes as the pot is full.

Step 11

To do a controlled Quick Release, use a spoon handle to gently push the steam release knob towards the Venting position, but don't turn the knob fully over. The reason is that with a full pot there is a risk of sauce spewing out of the knob with the steam. It make a huge mess, and could burn you. So just feather it and when you feel sure that only steam is coming out, turn it fully to Venting. If sauce starts to come out, just turn it back and feather it some more.

Step 12

When the pin in the lid drops down, open the lid carefully and give the contents a stir.

Step 13

Taste and adjust salt, if desired.

Step 14

Serve with some soft dinner rolls.