Press the Saute button on the Instant Pot and adjust to high. Add bacon pieces to the cold Instant Pot liner and let render until crispy, about 5-8 minutes.

Cut the core out of the half head of cabbage, then cut that half into 8ths (photos in the blog post).

Deglaze the Instant Pot with chicken broth, scraping the bottom of the pot to lift all the browned bits off the bottom. Add the onion, garlic, and soy sauce.

Turn off Saute mode and add the pieces of cabbage on top of the bacon mixture. Sprinkle with salt and pepper.

Close the lid and turn the knob to the sealing position.

Press Manual or Pressure Cook button and adjust time to 6 minutes (4-6, depending on how soft or firm you like your cabbage. I cut mine into 8ths and liked 6 minutes, but other family members preferred 5 minutes).

When the cabbage has finished pressure cooking and the display reads "L0:00", turn the knob from sealing to venting to release all the pressure. This may take 2-4 minutes.

Immediately open the lid and stir and serve.