Preheat your Instant Pot on sauté mode. Place the ground beef, onion, salt, pepper, and chili flakes into the pot.

Brown ground beef for 5-10 minutes, chopping as it cooks.

With the Instant Pot still on sauté, and add in the cabbage, red bell pepper, carrots, beef broth, diced tomatoes, and tomato sauce.

Let the liquid in the pot come to a simmer, press cancel on the pot, put the lid on, and close the vent. Set the pot to manual, high pressure, for 5 minutes.

Carefully release the pressure of the pot. Be careful of escaping liquids. When you cook soups and the pot is nearly full, sometimes liquid can come out of the vent if you release the pressure too quickly. I’ve never had this happen to me, but I keep it in mind with quick releasing anything with a lot of liquid. Place a dish towel over the vent before releasing pressure. If liquid starts coming out, carefully close the vent and allow the pressure to naturally come down for a few minutes before trying again.

Once the pressure is released and the pin falls, carefully remove the lid and add in the basmati rice. Close the lid and set the pot to manual, high pressure, for 5 minutes.

Let the pressure release naturally for 5-10 minutes, and then vent the rest of the pressure using the method above.

Stir well and serve with crusty bread.