Instant Pot Janet’s Appalachian Casserole

Instant Pot Janet’s Appalachian Casserole–an easy and delicious Italian sausage, cabbage and a rice one pot meal.

This recipe can be made in the Instant Pot or Crockpot. Both instructions are listed in the recipe card.

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Instant Pot Janet’s Appalachian Casserole

This recipe got 5 stars from Greg, Reagan and Skyler! They all individually told me how much they loved it. It has lots of flavor thanks to the Italian sausage and seasonings. It’s an easy one pot meal that makes about six servings.

If you’re a fan of cooked cabbage you’re going to love this. You use an entire head of cabbage (it shrinks down so much). The texture of the cabbage with the rice is a perfect combo. It reminded me of cabbage rolls a bit but waaaay easier.

This recipe is adapted from Janet’s Crock Pot Cabbage Casserole.

Ingredients/Substitution Ideas

• Ground Italian sausage
• Onion
• Beef broth–or chicken broth
• Converted rice–or long grain white rice
• Diced tomatoes–petite, crushed or stewed tomatoes
• Tomato paste
• Garlic powder
• Italian seasoning–or make your own
• Smoked paprika
• Black pepper
• Ground turmeric
• Cabbage–I used green cabbage
• Red bell pepper–or green bell pepper

Steps

Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown sausage for about 5 minutes. If there is excess grease, drain it off. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle the rice in on top, don’t stir.

Dump in the tomatoes, tomato paste, garlic powder, Italian seasoning, paprika, pepper, turmeric.

Finally add in the cabbage and red pepper on top. Don’t stir. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove lid.

Stir well. Salt and pepper to taste. Serve and enjoy!

Notes/Tips

• Serve with a side of garlic toast.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten free and dairy free.
• Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Other recipes you can make with turmeric are Instant Pot Pollo Loco Mexican Chicken and Instant Pot Yellow Chicken Curry And Jasmine Rice.

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More Instant Pot Recipes with Cabbage…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.