The salt from the bacon and the creaminess of the goat cheese help counter any possible bitterness some may generally detect in red cabbage. The apple cider vinegar helps temper this as well. The vinegar also works with collard and turnip greens.
Press the Sauté button on Instant Pot®. Heat olive oil. Add the onion and sauté for 3–5 minutes until translucent. Add bacon and stir-fry an additional 3 minutes until the bacon starts to crisp. Toss in apple and cabbage. Add broth and vinegar. Lock lid.
Press the Manual button and adjust time to 10 minutes.
When the timer beeps, quick-release pressure until the float valve drops and then unlock lid.
Using a slotted spoon, transfer ingredients to a serving plate. Let cool for 10 minutes. Toss in salt and garnish with goat cheese. Serve warm
*Manual and Pressure Cook buttons are interchangeable