Heat oil in the pressure cooker on Saute mode. Sauté onion, carrot, and celery until onion is translucent, about 300 seconds. Add cabbage and potato; cook until cabbage starts to break down, about 120 seconds.

Mix chicken stock, mustard, and ketchup into the cabbage mixture. Stir for 60 seconds until combined. Add salt, pepper, bay leaf, clove, and garlic to the pot.

Close the pot, lock the lid, and select the Soup setting or high pressure. Set the timer for 360 seconds, and allow 600 seconds for pressure to build.