Gather ingredients and tools.
If you are using frozen steaks, defrost slightly by placing them in the inner pot of your Instant Pot along with the beef bone broth. Cover and close the vent. Cook on manual high pressure for 2 minutes. Carefully quick release when time is up.
While the meat is defrosting, peel and chop up the carrots, celery, onions, and garlic. I like making similar bite-sized pieces.
Tie the parsley bunch using kitchen twine. Collect all of your chopped veggies into a large bowl as you go.
Chop the red cabbage into big chunky pieces.
When the meat is done thawing, remove it from the pot with tongs, leaving the broth in the pot. Keep the Instant Pot on the warming setting.
Add some oil to a large frying pan on high heat. Place all of the steaks in the pan at once if they fit without crowding. Let the steaks brown on one side before turning over to brown the other side quickly.Note: use high heat to quickly brown the outsides of the steaks without overcooking the insides.
Remove the steaks from the heat and cut them into large bite-sized chunks. It's okay if they are still red inside.
Using a silicone spatula and a little of the broth from the pot, deglaze the pan to collect all of the browned bits and add it to the broth in the pot.Note: 'deglazing the pan' means to use liquid to soften the browned pieces of meat and drippings in the frying pan. These browned bits will add a ton of great flavor to the soup stock! We want every little bit.
Add the meat, veggies, and herbs into the broth in the pot.
Pour the diced tomatoes over the meat and veggies. Add some salt and pepper.
Add water to the pot to cover the contents. Don't over fill, you need to leave some room for the cabbage.
Add the cabbage on top of everything.
Close the lid, shut the vent, and cook on manual, high pressure for 15 minutes. Let the pot naturally pressure release until the pin drops. This will take time because the pot is very full, but don't rush it.Note: you don't want to use the valve to release pressure when the pot is full with liquid or it will spray all over your counter! When the pin drops, carefully open the lid. Using silicone mitts, remove the liner from the Instant Pot. Take care as it will be heavy and very hot. Set it on a trivet to cool. You should test the soup and adjust seasoning as needed. I tend to go light on the salt when cooking and add more once it is done.Remove the parsley, and bay leaves.
Use a soup ladle to serve beautiful bowls of soup!
Let the soup cool completely in the pot liner, then transfer it to a large airtight container to store in the fridge, or you can portion it into small containers to freeze. Enjoy!