Wash and chop the cabbage into bite-sized pieces, dice the onion, and mince the garlic.

Set your Instant Pot to sauté and add olive oil. Sauté diced onion and minced garlic for 3-4 minutes until fragrant.

Add ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.

Stir in chopped cabbage and diced tomatoes, mixing well. Cook for about 5 minutes until cabbage starts to soften.

Pour in chicken or beef broth and stir in oregano and basil. Close lid, set to high pressure, and cook for 8 minutes.

Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

Sprinkle cheddar cheese on top, close lid for 2-3 minutes on keep warm setting to melt cheese.

Garnish with fresh parsley and red pepper flakes before serving.

Serve hot and enjoy!