On a 6-quart Instant Pot, press the sauté button set to “normal” or “medium”. Let it heat up for a minute, then add the oil, meat, and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3-5 minutes.
Stir in the cabbage and another ½ teaspoon salt and cook until wilted down, about 3-5 more minutes, stirring occasionally. Stir in the spices for about 30 seconds, then press “cancel”.
Add in the rinsed rice, tomatoes, water, and remaining ½ teaspoon salt. Use your hands or scissors to break the tomatoes open to release all of their juices. Stir everything together and make sure any rice on top is submerged in the liquid.
Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 5 minutes (it will take about 10 minutes to come to pressure). Once the 5 minutes is up, let it naturally release for 10 minutes, then release the pressure manually by moving the valve to “venting”.
Remove the lid. Serve topped with cheese and fresh herbs.