Turn Instant Pot on Saute setting and add olive oil and onion, cooking until onion is translucent.
Add meat and cook until just browned, stirring often.
Next add cabbage, carrots, cauliflower rice, garlic or garlic powder, salt, pepper and sauce to the pot and stir until well combined.
Turn off Instant Pot, then place lid on making sure to close correctly and turn the vent to seal. Set Manual pressure to high for 12 minutes. (including time to build pressure, this will take about 20 minutes).
Once cooked, you can leave to slow release for about 20 minutes, or do a quick release of the pressure if you are really hungry!
Serve and Enjoy.
The hubby likes to put grated Parmesan cheese on top of anything that resembles a stew, so go ahead if you are so inclined. He actually tasted it before adding the cheese and liked it without as well - he just likes his Parmesan cheese!