Plug in your Instant Pot and put it on the 'Saute' mode. Allow it to heat for a couple of minutes.
Add the chopped bacon and cook, stirring occasionally, until much of the fat has rendered but the bacon is still tender.
Add the onion, carrots, and garlic. Saute for 2 minutes.
Scoot the vegetables off to the side of the Instant Pot and add the ground turkey Italian sausage. Allow the meat to brown for 2 minutes on one side, then flip and allow it to brown another 2 minutes. Stir the turkey into the vegetables.
Add the remaining ingredients to the Instant Pot in the order in which they appear on the list. Stir well. Note that the cabbage will sit on top and will not fully be submerged - this is perfectly fine. Just do your best to stir and call it good.
Secure the lid on the Instant Pot and place it on the 'Stew/Meat' setting. Set the time for 30 minutes. Once the Instant Pot has finished pressure cooking, allow it to go into the Keep Warm mode for 30 minutes. Set the release to venting to release the steam.
Stir everything well and remove the cinnamon stick from the stew. Serve stew with coconut milk yogurt on top with a side of paleo cornbread.