Brown the meat. Select sauté on your Instant Pot and heat up the oil. Add onion, garlic, and carrot. Sauté until soft, occasionally stirring, (about 5 minutes). Add meat, and sauté for 5-10 more minutes, or until the meat browns. Continue stirring occasionally. (Add just a little bit of water if necessary.) Cancel the sauté option.
Pressure cook the first time. Add seasonings and 2 cups of water. Stir everything really well and secure the lid on the Instant Pot. Pressure cook on high for 20 minutes. (It will take about 5-10 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure using the quick release method (about 2-5 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.
Pressure cook the second time. Open the Instant Pot, and add potatoes, cabbage, and 2 cups of water to the meat. Stir everything really well and secure the lid on the Instant Pot. Pressure cook on high for 12 minutes. (It will take about 5-10 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure using the quick release method (this time it'll take longer, about 10-15 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out. Add parsley and serve.
Handling Notes: Cooked cabbage does not keep well! Therefore, it's best to serve it on the same day you make it, as this is when it tastes divine! If you must, store in the fridge for up to 2 days, and reheat using your preferred method (stovetop is best though). Note that each time you put it in the fridge or reheat it, cabbage soup will get soggier.