Cook the onion. Select Sauté and heat the olive oil. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.

Brown the beef. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess fat if needed. Stir in the garlic and cook for about 30 seconds.

Add the broth. Press Cancel. Pour in the broth and scrape the bottom thoroughly with a wooden spoon to loosen any browned bits.

Add the remaining ingredients. Stir in the Worcestershire sauce and seasonings, starting with 1 teaspoon of salt. Add the cabbage, then spoon the diced tomatoes and their juices over the top without stirring them in. Before closing the lid, make sure all food and liquid are below the PC MAX two-thirds line. If the mixture exceeds the line, use a larger cooker or finish the soup on the stovetop.

Pressure cook. Secure the lid and turn the steam release handle to Sealing. Select Pressure Cook or Manual, set the pressure to High, and cook for 10 minutes. The timer begins once the pot reaches pressure.

Release the pressure naturally. When cooking finishes, turn off Keep Warm and leave the pot undisturbed until the pressure releases completely and the float valve drops. Do not force the lid open.

Season and serve. Carefully open the lid away from your face. Stir the soup and taste before adding more salt. If you prefer a thinner broth, add a little extra broth and heat through using Sauté.

Cook the onion. Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 3–4 minutes until softened.

Brown the beef. Add the ground beef and cook for 7–8 minutes, breaking it into small pieces. Drain excess fat if needed, then stir in the garlic and cook for about 30 seconds.

Combine. Pour in the broth and scrape up any browned bits. Add the cabbage, undrained tomatoes, Worcestershire sauce, and seasonings, starting with 1 teaspoon of salt. Stir well.

Simmer. Bring to a gentle boil, reduce the heat, and cover. Simmer for about 30 minutes, stirring occasionally, until the cabbage is tender.

Finish. Taste and adjust the seasoning. Add a little extra broth if you prefer a thinner soup, then heat through before serving.

Brown the meat and onion. Heat the olive oil in a large skillet over medium heat. Cook the onion for 3–4 minutes, then add the ground beef and cook until browned, breaking it into small pieces.

Add the garlic. Drain excess fat, then stir in the garlic and cook for about 30 seconds.

Transfer to the slow cooker. Add the meat mixture, cabbage, broth, undrained tomatoes, Worcestershire sauce, and seasonings, starting with 1 teaspoon of salt. Stir to combine. Use a slow cooker large enough to stay within its recommended fill limit.

Cook. Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the cabbage is tender. Taste and adjust the seasoning before serving.