Step 1

Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.

Step 2

Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)

Step 3

When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.