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.