Prepare all the vegetables: Dice the onion and carrot, finely chop the garlic (should not be pressed), chop the cabbage into big, 1-inch pieces.
Press the saute function on your pressure cooker and heat 2 tablespoons of oil in the pressure cooker pot. Add the meat in an even layer. Don't stir for the first 1-2 minutes, then cook, stirring, until the meat is cooked through. Transfer the meat to a plate.
Add another tablespoon of oil to the pot, then add the chopped onions and carrots. Cook over medium heat for about 5 minutes, until the onions are soft. Add the spices and garlic, cook for 1 minute.
Add the meat back to the pot. Add the tomato paste, tomato passata, cabbage and water to the pot. Season very lightly with salt and pepper.
Cover the pot with the lid, lock it into its position. Make sure the steam release valve is in the 'sealing' position. Press cancel then choose the Pressure Cook setting. Set manually to pressure cook for 15 minutes.
Cook the rice separately (add to a medium pot with 2 cups of water, season with salt, cover, bring to a boil, then cook over very low heat for 15 minutes).
When the soup is ready, do the quick release on the pressure cooker. Using a wooden spoon, push the valve to the venting position. You can place a kitchen cloth on the valve sou you won't steam your kitchen. Wait until the pin drops (pressure and steam are released). Open the pressure cooker.
Season the soup with salt, pepper, sugar and Worcestershire sauce to taste. Ladle the soup into bowls, add the rice and stir in chopped parsley.