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Instant Pot Runzas


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

A Nebraska favorite, runzas are a cross between a hot pocket and a burger. Ground beef, onions and cabbage are wrapped in a yeast dough and baked resulting in a savory pastry.


Ingredients

Scale

For the filling:

  • 2 pounds lean ground beef
  • 1 cup diced onion
  • 5 cups chopped cabbage
  • 2 tsp seasoned salt
  • 1 tsp black pepper
  • ½ cup water or beef broth
  • Optional: slices of medium cheddar cheese

For the dough:

  • 4 ½ to 5 ½ cups all purpose flour
  • ¼ cup white sugar
  • 4 ½ tsp instant yeast (also called quick rise yeast)
  • 1 tsp salt
  • ¾ cup milk
  • ½ cup water
  • ½ cup butter
  • 2 eggs, slightly beaten

Instructions

  1. Turn Instant Pot to saute setting. When the display says HOT add in the ground beef and break it up*. Add in the onion. Brown the beef for about 5 minutes. Drain off excess grease (if there is any). Turn off Instant Pot. 
  2. Stir in the cabbage, seasoned salt, black pepper and water. Cover the Instant Pot and make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Pour mixture into a bowl and let it cool while you make the dough.  
  3. In a stand mixer fitted with a dough hook (or in a large mixing bowl) add 1 ½ cups flour, sugar, yeast and salt. Set aside.
  4. In the microwave or on the stove heat the milk, water and butter to 120°-130° F (this isn’t that hot, I use a digital thermometer*)
  5. Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs. 
  6. Mix on low speed adding in 1 cup of flour at a time until it starts to clear the sides of the bowl. Knead the dough until it is smooth and elastic (just a minute or two).
  7. Place dough in a greased bowl and let raise for 1 hour OR place in greased Instant Pot liner and set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours) and let it raise for 25-30 minutes. Dough will double in size. 
  8. Punch the dough down. Then divide it into 12 equal portions (mine was 3.75 ounces each). Work with one portion of dough at a time. With a rolling pin, roll a portion of dough into 6 inch x 8 inch rectangle/oblong shape. Scoop a heaping ½ cup of filling (use slotted spoon, make sure there is no liquid) into the middle of the dough. If desired, place a couple slices of cheese on top of meat. Bring two sides of dough up to each other and pinch to close, pinch the ends to close as well. 
  9. Place each filled dough (seam side down) onto a cookie sheet lined with parchment paper (you might need 2 pans to fit all of them). Bake at 350° for 20-25 minutes or until golden brown. 
  10. Remove from the oven and let cool for about 10 minutes and then serve. (We liked a bit of mustard with ours!)

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. This can also be made in your 3 or 8 quart pot with no changes. 

Slow Cooker Instructions: You can use your slow cooker to make the filling. Add extra lean ground beef, onions, seasoned salt, pepper, cabbage and water to your slow cooker. Break up the meat with a spoon. Cover and cook on high for 2 hours. Then remove the lid and break up the meat again. I like to use this tool*. Cover and cook on high for 2 more hours, or until meat and onions and cabbage are cooked through. Let the meat cool a bit before adding into the dough.  

  • Category: Beef
  • Method: Instant Pot