Begin by selecting the sauté function on your Instant Pot and allow it to heat up. Add a splash of oil, and then introduce your lean ground beef, chicken, or plant-based alternative. Cook for about 3 minutes, stirring occasionally until the meat is browned. Next, add the chopped onion and minced garlic, continuing to sauté for another 2 minutes until the onions are soft and fragrant.

Add the chopped cabbage and diced carrot to the pot, mixing everything together thoroughly. Sprinkle in the dried thyme, oregano, salt, and pepper, making sure to distribute the seasonings evenly. Stir well and sauté for an additional minute.

Pour in the tomato sauce and beef or chicken broth; do not stir. This layering means the ingredients will cook evenly under pressure.

Seal the Instant Pot lid securely and set it to cook on high pressure for 5 minutes. After the timer goes off, allow for an 8-minute natural pressure release, then carefully quick-release any remaining pressure.

Open the Instant Pot, and if you’re adding fresh baby spinach, do so now. Stir everything together, allowing the spinach to wilt and blend into the dish.