Instructions

• Turn on the Instant Pot to Saute and wait until the display says "Hot." Add 2 tablespoons olive oil.
• Add the diced sweet onion and cook, stirring occasionally, until softened about 3–4 minutes.
• Add the minced garlic and cook, stirring, for about 30 seconds.
• Add the 1 1/2 lbs ground beef. Break it up with a wooden spoon and cook until no longer pink and browned, about 5–7 minutes.
• Stir in 2 tablespoons tomato paste until combined with the beef.
• Add the 1 (15 oz) can fire-roasted tomatoes (with juices), 1/8 teaspoon red pepper flakes, 1 tablespoon sweet or smoked paprika, 1/2 teaspoon cumin, 1 teaspoon oregano, the roughly chopped green cabbage (core removed), and 2 cups beef broth. Season with salt and pepper to taste. Stir well, scraping any browned bits from the bottom.
• Close and lock the lid. Set the valve to Sealing and select Pressure Cook (High) for 10 minutes.
• When the cook time ends, let the pot sit undisturbed for a 5-minute natural pressure release (NPR). After 5 minutes, carefully turn the valve to Venting to release any remaining pressure.
• When the float valve drops, open the lid away from your face, stir the stew, taste and adjust salt and pepper if needed, then serve.