Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.

Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer’s instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.