Press Sauté and once IP display says Hot, coat woth the oil and add the onion, cook for 2 mins.
Add garlic, stir and cook for 3 minutes.
Add meat, thyme, oregano, rosemary, paprika, salt and pepper, break with a wooden spoon and cook for 5-7 minutes. Meat will still be pink.
Add cabbage and stir.
Add broth, Worcestershire sauce, tomato paste and diced tomatoes, stir to combine.
Add rice and do NOT stir, lightly press it down into the mixture to submerge.
Cancel Saute. Close and lock the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Instant Pot will take about 15-20 minutes to come to pressure.
Once done cooking, do a quick releasr by turning pressure vent to Venting position.
Open carefully, stir in chopped dill and serve with sour cream or greek yogurt.