Fill the cooker halfway with water and bring to a boil.
Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels.
Discard the water and dry the cooker, then add the tomato sauce, water, salt, pepper, and the sauerkraut and mix well.
In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock and season with salt and pepper.
Place about 2 tablespoons of this mixture in each cabbage leaf, fold in the sides, and roll. Arrange in the cooker over the sauerkraut mixture.
Close the lid and bring to pressure. Once at pressure, cook 35 minutes on High pressure or 65 minutes on Low pressure.
Release the pressure, remove the lid, and serve with sour cream or yogurt on the side.