Set the Instant Pot on SAUTE function and keep it at HIGH heat setting. Add oil and when the oil becomes really hot gently release the hot Italian Sausage meat casings removed and brown the sausage really well. You may either drain out the excess sausage fat or use it in the recipe.
Once the meat is well browned add the chopped onion and garlic and saute until the onion becomes translucent.
Now, pour the chicken stock and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This is to avoid the BURN error.
Now, add the seasonings like paprika, black pepper powder, Italian seasoning and Worcestershire Sauce and give everything a quick stir. If you prefer a slight heat add red pepper flakes. We did not add any.
Next, add the diced tomatoes , tomato sauce and the tomato paste and stir well to incorporate them into the the stock.
Add the long grain white rice and the chopped cabbage. Also, throw in the bay leaves and salt. Give everything a quick stir. CANCEL the SAUTE function.
Close the lid of the Instant Pot and PRESSURE COOK on HIGH for just 4 minutes.
Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a quick pressure release (QPR). Open the lid carefully.
The unstuffed cabbage roll soup is ready. Check for seasoning and add more salt if needed. Garnish with chopped fresh parsley and serve hot. This is a thick soup, more like a stew like consistency. If you prefer a thinner consistency read NOTES below. Enjoy!