Dice the onion into medium pieces and mince the garlic cloves. Chop the cabbage into bite-sized pieces (roughly 2-3 inches), discarding the core. In a small bowl, combine the paprika, salt, pepper, oregano, and red pepper flakes—this seasoning blend will be the flavor foundation. Having everything prepped before you start cooking ensures you can build flavors efficiently without stopping mid-process.

Set the Instant Pot to sauté mode and brown the ground beef, breaking it apart with a spoon as it cooks until no pink remains, about 5-6 minutes. Add the diced onion and cook for 2-3 minutes until softened and beginning to caramelize slightly. Stir in the minced garlic and bay leaves, cooking for 1 minute to bloom the garlic and release its aromatics. I like to let the meat develop a nice golden color before moving on—it creates a deeper, more savory foundation for the entire dish.

Add the seasoning mix from Step 1 to the browned meat, stirring well to coat everything evenly and toast the spices for about 30 seconds. Pour in the beef broth, balsamic vinegar, and Worcestershire sauce, stirring to combine. Add the chopped cabbage from Step 1 and stir everything together for about 1 minute so the cabbage begins to soften slightly in the hot liquid. This layering approach ensures the spices are fully incorporated and the flavors meld beautifully before the rice absorbs everything.

Stir in the rice, making sure it's distributed throughout the liquid and not clumping. In a small bowl, mix together the diced tomatoes, tomato paste, and sugar until combined. Spoon this tomato mixture on top of the rice and broth without stirring it in—this creates a flavorful layer that will infuse the dish as it pressure cooks. I've found that leaving the tomato layer unstirred helps the flavors stay more concentrated and prevents the rice from turning mushy.

Close and seal the Instant Pot lid, ensuring the pressure valve is set to sealing position. Set the pot to high pressure and cook for 4 minutes. Once the timer beeps, let the pressure release naturally for 5 minutes before manually venting any remaining steam. This two-stage pressure release keeps the rice grains intact and allows the flavors to settle.

Carefully open the lid (watch for steam) and give everything a good stir, breaking up any clumps and folding the tomato layer throughout. The rice should be tender and have absorbed most of the liquid. Taste and adjust seasoning if needed with additional salt or pepper. Serve hot in bowls, discarding the bay leaves if desired. This unstuffed version captures all the classic cabbage roll flavors without the wrapping work—perfect comfort food in 20 minutes.