Press the Saute button on the Instant Pot and heat the avocado oil.
Chop the bacon into pieces that are about 1/2" thick, and add it to the avocado oil. Let it cook, stirring continually, until it browns a little on the sides (about 5-7 minutes).
Dice the onions and garlic, and add to the bacon in the pot. Cook until the onions are translucent, stirring every couple of minutes (about 5 minutes).
Wash, core, and chop cabbage into chunks smaller than one inch. If you want smaller pieces, you can shred the cabbage instead of chopping.
Add the chopped cabbage to instant pot along with water, broth, seasonings, and tomatoes.
Stir thoroughly and put the lid on the instant pot. Cancel the Saute, make sure the valve is closed, and then select Manual. Cook on high pressure for 6-8 minutes.
Release pressure quickly, being careful of hot steam. Stir the soup one last time, and let it cool before serving.
Depending on the season, one head of cabbage may not yield enough for this soup. If the cabbage heads are a little on the smaller side, use two. This soup is very forgiving, and a little extra cabbage will be much better than not enough.
Cabbage will be much heartier, nutrient-dense, and overall in better shape in the cold months. Make this soup a staple in your meal plan from late Fall through early Spring for the best results!
If you want to make this soup even heartier (and you don't need it to be Paleo), feel free to wash, skin, and chop up 3-4 yukon gold potatoes and add them to the instant pot when you add the cabbage.
Want the soup to be creamy? Add in 1 cup of coconut cream (or heavy cream if you're not paleo) and let it simmer a little bit. Then blend some of it with an immersion blender, but make sure you leave plenty of chunks.
Don't have an instant pot? Make it on the stovetop or in the crockpot (notes above) for an equally delicious meal!
For the highest quality meat, try to find something pastured, grass fed, and/or organic. I get my meat from Butcherbox, and I love it.