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Prepare a parchment round by tracing around the inner pot on a piece of parchment paper and then cutting it out
Press 'Saute' and allow the inner pot to heat up
Once 'Hot' is displayed, fry the bacon and onions in the inner pot until the bacon is crisp and the onions are lightly browned and translucent
Add in the bone broth and scrape the bottom of the pot to remove any stuck browned bits
Stir in the cabbage and bay leaf
Cover with the parchment round and shut the lid, setting the sealing valve to 'sealing'
Select 'Manual' and adjust the cooking time to 4 minutes
Once the Instant Pot beeps at the end of the cooking cycle, press 'Keep warm/ cancel' and release the pressure before uncovering and removing the parchment round
Press 'Saute', bring to a boil and add in the mace or nutmeg and coconut milk
Simmer for 5 minutes, then turn off the Instant Pot and stir in the parsley flakes before serving