1. Brown the ground beef. Set your Instant Pot to the Sauté function and add the ground beef and minced garlic. Cook for 5–7 minutes, breaking the beef apart, until fully browned. Remove the beef from the Instant Pot and drain any excess grease.
2. Sauté the vegetables. Add the olive oil to the Instant Pot, followed by the diced onion, chopped carrots, and baby bella mushrooms. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the beef and seasonings. Return the drained ground beef to the Instant Pot. Add the tomato paste, Italian seasoning, paprika, salt, and black pepper. Stir everything together and cook for another 1–2 minutes to allow the flavors to develop.
4. Add the remaining ingredients. Stir in the chopped cabbage, uncooked white rice, broth, Worcestershire sauce, optional brown sugar or maple syrup, and bay leaf. Pour the crushed tomatoes over the top without stirring them into the mixture (this avoids the burn warning on the pot).
5. Pressure cook. Secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) and cook on High Pressure for 5 minutes.
6. Release the pressure. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully move the valve to Venting to release any remaining pressure before removing the lid.
7. Finish the soup. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust the seasonings as needed. If the soup is thicker than you'd like, add a splash of additional broth until you reach your desired consistency.
8. Serve and enjoy! Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and enjoy!

How to Store and Reheat

1. Refrigerator: Allow the cabbage roll soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
2. Freezer: This soup freezes beautifully! Allow it to cool, then transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
3. Reheating: Reheat leftovers on the stovetop over medium-low heat or in the microwave until heated through. Keep in mind that the rice will continue absorbing the broth as it sits, so you may need to add a splash of broth or water when reheating to reach your desired consistency.