How to Make It
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes. Add oil, onion, carrots, celery, and garlic. Cook, stirring often until vegetables are slightly softened, about 6 minutes. Stir in cabbage, green beans, and salt. Add canned tomatoes with their juices, and chicken stock. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 15 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
Stir in the dill and parsley, and serve hot.