Warm oil in Instant Pot on Saute mode. Add the ground beef and cook until browned.
Stir in the garlic and ginger and cook until fragrant.
Add the chicken stock, soy sauce, rice vinegar and honey to the pot and give it a quick stir to combine.
Add the carrots and cabbage to the pot, place the lid on the pot and turn the pressure valve to the sealing position. Cook on manual High Pressure for 0 minutes, then do a quick pressure release.
Remove the lid and stir to combine.
Serve in a small bowl topped with chopped green onions and/or cilantro leaves.